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目的了解潍坊市即食面制品中含铝食品添加剂使用标准运行情况,为消费安全提供指导,并为食品安全监管提供理论依据。方法 2014-2015年共采集样品394份,采用铬天青S分光光度法对潍坊市面制品中铝残留量的监测检验,对监测结果进行综合分析。结果2014年潍坊市即食面制品中铝残留量总合格率为75.0%,2015年为52.4%,新标准使用后合格率有所降低,差异有统计学意义(P<0.05),来自不同采样地点和不同种类的即食面制品铝残留量均值在两年间比较差异无统计学意义(P>0.05)。结论潍坊市即食面制品含铝食品添加剂使用标准运行效果差强人意,有待相关部门加强监督管理。
Objective To understand the standard operating conditions of aluminum-containing food additives used in instant noodles in Weifang, provide guidance for consumer safety and provide theoretical basis for food safety regulation. Methods A total of 394 samples were collected from 2014 to 2015. Chromium Azure S spectrophotometry was used to monitor the residual amount of aluminum in the flour products of Weifang City. The monitoring results were comprehensively analyzed. Results In 2014, the total qualified rate of residual aluminum in instant noodles in Weifang City was 75.0% and 52.4% in 2015. The passing rate of the new standard decreased after use, with significant difference (P <0.05), from different sampling sites There was no significant difference between two groups in the mean of residual aluminum content in different types of instant noodles (P> 0.05). Conclusion Weifang instant noodles aluminum food additives standard operating results unsatisfactory, pending the relevant departments to strengthen supervision and management.