| 第 52 卷第 2 期 |  | Vol. 52 No. 2 | | 2022 年 4 月 | Apr 2022 |
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所屬欄目：分析與測試
烘焙食品中常用防腐劑的檢測及殘留量分析 |
| 葉美玲1，孫軍華1，胡 瓊1，譚益升2，王玖林1，李 波1，楊琴明1
（1.湖南韌之檢測技術(shù)有限公司 中心實(shí)驗室，湖南 長(cháng)沙 410014；2.鹽津鋪子食品股份有限公司 品控中心，湖南 長(cháng)沙 410014） |
| 摘 要：為探究烘焙食品中常用防腐劑檢測殘留量與理論添加量之間的關(guān)系，對7支蛋糕和7支面包實(shí)驗產(chǎn)品中的山梨酸鉀、脫氫乙酸鈉、丙酸鈣含量和保質(zhì)期后一周內產(chǎn)品中常規理化、微生物指標進(jìn)行檢測。結果顯示，不同產(chǎn)品中丙酸、山梨酸、脫氫乙酸的平均殘留率分別為84%~99%、61%~104%、38%~76%，相對標準偏差分別為6%~14%、6%~22%、12%~38%，保質(zhì)期后一周內產(chǎn)品中理化指標和微生物指標檢測結果均符合產(chǎn)品標準要求�；跉埩袈屎头�定性，丙酸居首，山梨酸次之，其三是脫氫乙酸，各防腐劑檢測殘留率及穩定性受添加劑本身性質(zhì)、添加或帶入方式、生產(chǎn)工藝條件、樣品制備均勻性等多重因素影響。14支烘焙食品中各防腐劑在規范、均勻添加使用的前提下，其檢測殘留量均能滿(mǎn)足GB 2760-2014限量要求，且能較好的保證產(chǎn)品貨架期質(zhì)量安全。 |
| 關(guān)鍵詞：烘焙食品；防腐劑；殘留率 |
| 中圖分類(lèi)號：TS207.3 文獻標識碼：A 文章編號：1009-9212（2022）02-0069-05 |
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| Detection and Residue Analysis of Common Preservatives in Bakery Foods |
| YE Mei-ling1, SUN Jun-hua1, HU Qiong1, TAN Yi-sheng2,WANG Jiu-lin1,LI Bo1,YANG Qin-ming1
(1. Central Laboratory, Hunan Renzhi Testing Technology Co.,Ltd., Changsha 410014, China; 2. Quality Control Center, Yanjin Shop Food Co.,Ltd., Changsha 410014, China) |
| Abstract：For exploring the relationship between preservative residue and theoretical addition in bakery foods, the contents of potassium sorbate, sodium dehydroacetate and calcium propionate in seven cakes and seven breads， the conventional chemical and microbial indexes in the products within one week after the shelf life were detected. The results showed that the average residue rates of propionic acid, sorbic acid and dehydroacetic acid in different products were 84%~99%, 61%~104% and 38%~76%，respectively, and the relative standard deviations were 6%~14%, 6%~22% and 12%~38%，respectively. The test results of chemical and microbial indexes in products within one week after shelf life met the requirements of product standards. In terms of residue rate and stability, propionic acid was the highest, sorbic acid was the second, and dehydroacetic acid was the worst. The detection residue rate and stability of preservatives were affected by multiple factors such as the nature of additives, adding or bringing methods, production process conditions, sample preparation uniformity and so on. On the premise of standardized and uniform addition and use of preservatives in 14 baked samples, the detected residue values can meet the limit requirements of GB 2760-2014, and the quality and safety of products can be better ensured in shelf life. |
| Key words：bakery foods; preservatives; rsidual rate |
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作者簡(jiǎn)介：葉美玲（1988—），女，湖南長(cháng)沙人，工程師，碩士，研究方向：食品檢測與分析（E-mail：850223390@qq.com）。
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收稿日期：2022-02-22
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