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食品添加剂的使用在我国有着源远流长的历史,并且在《食经》、《齐民要术》等古代文献中有所记载。随着世界经济快速发展,人们的饮食水平有了质的飞跃,人们对食品的品质与需求量也水涨船高。在这个大背景下,食品添加剂犹如雨后春笋,得到了很好的发展。但是前几年发生的苏丹红、三聚氰胺、染色馒头以及溴酸钾和孔雀石绿得一系列的食品添加剂引起的食品安全事故仍然历历在目,从而使人们对食品添加剂产生了偏见,缺少理性的认识。
The use of food additives in our country has a long history, and in the “Food,” “Qi Min Yao Shu” and other ancient literature records. With the rapid economic development in the world, people’s diet has made a qualitative leap, and the quality and demand of food have also risen. In this context, food additives like springing up, has been very good development. However, food safety accidents caused by a series of food additives including Sudan, melamine, dyed steamed bread and potassium bromate and malachite green that occurred a few years ago are still vivid. As a result, there is a lack of rational understanding of food additives.