食品中二氧化硫残留现状和检测方法研究进展
Research Progress of Sulfur Dioxide Residue in Food and Its Detection Methods
吴东慧 1林榛 1许丹鹏1
作者信息
- 1. 广东省汕头市质量计量监督检测所,广东 汕头 515041
- 折叠
摘要
二氧化硫及其盐类因具有漂白性、防腐性和抗氧化性等,被广泛用于食品加工过程中.但由于过度使用等,食品中二氧化硫残留量超过国家标准限量值的问题日益严重,其中蔬菜制品、水果制品等食品种类中的残留问题尤为突出.本文综述了食品中二氧化硫残留现状和国内外报道的检测技术,并比较各种检测方法的优缺点及应用前景,以期为建立科学、高效的二氧化硫残留量控制体系提供参考.
Abstract
Sulfur dioxide and its salts is widely used in food processing because of its bleaching,anti-corrosion and anti-oxidant properties.Due to overuse and other reasons,the problem of sulfur dioxide residue in food exceeding the national standard limit value is serious,and the problem of vegetable products,fruit products and other food types is prominent.In this paper,the status quo of sulfur dioxide residue in food and the detection technology reported at home and abroad are reviewed,and the advantages and disadvantages of various detection methods and application prospects are compared,in order to provide a reference for establishing a scientific and efficient sulfur dioxide residue control system.
关键词
二氧化硫/残留量/检测方法/食品安全Key words
sulfur dioxide/residual amount/detection method/food safety引用本文复制引用
出版年
2024
NETL
NSTL
万方数据