论文部分内容阅读
目的了解大连市熟肉制品中红色色素的使用情况,为今后监管工作提供依据。方法采集大连市场售卖的大型熟肉企业及小作坊制作的熟肉制品4大类,共104份,用高效液相色谱二极管阵列检测器检测样品中红色2G、诱惑红、赤藓红、胭脂红、苋菜红、新红的含量。结果未检出违禁染料红色2G,检出诱惑红、赤藓红和胭脂红,其中诱惑红的总检出率为65.4%,肉灌肠类制品诱惑红超标率为3.4%。结论熟肉制品中添加红色着色剂的现象普遍,尤其在肉灌肠类制品中问题突出。小型熟肉作坊存在超量添加、超范围使用的现象,应加强对小型作坊的监督管理。
Objective To understand the use of red pigment in cooked meat products in Dalian and provide the basis for future regulatory work. Methods A total of 104 large cooked meat products and 104 cooked cooked meat products made by small workshops were collected from Dalian market. The samples of red 2G, temptation red, erythrosine, carmine , Amaranth, the new red content. Results No detectable dye red 2G was detected, and seductive red, erythrosine and carmine were detected. The total detection rate of temptation red was 65.4% and that of meat enema was 3.4%. Conclusion The phenomenon of adding red colorant to cooked meat products is common, especially in meat enema products. Small-scale cooked meat workshop excessive addition, the phenomenon of over-range use, should strengthen the supervision and management of small workshops.