广东部分地区食品中环己基氨基磺酸钠的含量调查

Investigation on the sodium cyclamate content in food in some areas of Guangdong province

中文关键词:  气相色谱法  环己基氨基磺酸钠  风险

英文关键词:gas chromatography  sodium cyclamate  risk

中文摘要:

      目的 了解广东部分地区食品中环己基氨基磺酸钠添加情况。方法 采用气相色谱法对458个随机在大型商场和小型超市售卖的包装食品进行环己基氨基磺酸钠含量的检测。结果 本次测试共458个, 14大类食品, 其中19.2%食品添加了环己基氨基磺酸钠, 且大部分食品中的添加量在GB 2760—2014《食品安全国家标准 食品添加剂使用标准》内, 属于可放心食用的食品, 不过其中有2.8%的食品超出了标准范围。14大类中饮料类、腌渍的蔬菜、脱壳熟制坚果与籽类、熟制豆类、凉果类、冷冻饮品、果冻糕点、复合调味料、腐乳、带壳熟制坚果与籽类、饼干类食品的风险较低, 方便食品(调味面制品)、蜜饯凉果食品的风险较高。 结论 食品监管部门仍需要继续保持在食品生产消费中对环己基磺胺酸钠的安全风险管理。

英文摘要:

      Objective To understand the addition status of sodium cyclamate to food in some areas of Guangdong province. Methods The content of sodium cyclamate in 458 packaged foods randomly sold in large shopping malls and small supermarkets was detected by gas chromatography. Results In this test, there were a total of 458 items, including 14 categories of food, 19.2% of which were added with sodium cyclamate, and most of which were safe to eat within GB 2760—2014 National food safety standard-Standard for use of food additives, but 2.8% of those foods were out of line. The risk of 14 categories of soft drinks, pickled vegetables, cooked nuts and seeds in the shell, cooked beans, cold fruits, frozen drinks, jelly cakes, compound seasonings, fermented bean curd, cooked nuts and seeds in the shell and biscuits was relatively low, and convenience foods (flavoured flour products), preserved fruit and cold fruit foods had a higher risk. Conclusion Food regulatory authorities still need to continue to maintain safety risk management of sodium cyclamate in food production and consumption.