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目的了解大理市售梅产品中山梨酸、苯甲酸和糖精钠的使用情况。方法采用高效液相色谱法,对随机选取的大理市售梅产品5大类、22种不同口味类型的66个梅子样本,分别检测山梨酸、苯甲酸和糖精钠含量并进行结果分析。结果苯甲酸、山梨酸和糖精钠检出最高检出含量值分别为298.1mg/kg、254.0 mg/kg和774.7 mg/kg,均未超出国家卫生标准最大使用量。结论本次采集的大理市售梅子产品山梨酸、苯甲酸和糖精钠的最高检出含量未超出国家卫生标准最大使用量,但不同品牌和种类梅产品中均检出了所测食品添加剂,应该加强梅产品的抽查和监督力度,保障食品安全。
Objective To understand the use of sorbic acid, benzoic acid and sodium saccharin in the plum products sold in Dali City. Methods High performance liquid chromatography (HPLC) was used to detect the contents of sorbic acid, benzoic acid and sodium saccharin in 5 categories of plum products and 66 plum samples of 22 different flavors randomly selected from Dali City and the results were analyzed. Results The highest detectable contents of benzoic acid, sorbic acid and sodium saccharin were 298.1 mg / kg, 254.0 mg / kg and 774.7 mg / kg respectively, all of which did not exceed the maximum level of national health standards. Conclusion The highest content of sorbic acid, benzoic acid and saccharin sodium in the plum products collected in this survey in Dali City did not exceed the maximum usage level of national health standards. However, the detected food additives were detected in different brands and types of plum products, which should be Strengthen the sampling and supervision of plum products to ensure food safety.