2025年岳阳市售调味面制品质量安全检测与分析

Quality and safety inspection and analysis of commercially available of seasoned flour products in Yueyang City in 2025

中文关键词:  调味面制品，食品添加剂，质量安全，微生物污染

英文关键词:seasoned flour products  food additives  quality and safety  microbial contamination

中文摘要:

      目的 了解岳阳市2025年市售调味面制品的质量安全现状, 揭示其质量控制现状与风险特征。方法 本研究采集湖南省岳阳市70批次市售调味面制品, 依据国家标准对酸价、过氧化值、防腐剂、甜味剂及微生物等11项指标进行检测, 并结合包装与保质期特征开展分析。结果 调味面制品市场呈现“轻量化包装、中长期保质”结构特征, 定量包装占比64.29%, 其中25~50 g规格制品占据主流市场, 保质期150 d产品占比72.86%。传统防腐剂均(苯甲酸、山梨酸及脱氢乙酸)未检出; 但甜味剂超标问题凸显, 甜蜜素不合格率1.43%, 三氯蔗糖不合格率达5.71%, 且所有三氯蔗糖不合格样品均为丝状或棍状产品。微生物污染以菌落总数为主要风险指标, 检出率38.57%、不合格率2.86%, 大肠菌群和霉菌检出率均为1.43%且未超标, 检出样品与菌落总数检出样品完全重合。结论 岳阳市售调味面制品中传统防腐剂控制良好, 但甜味剂超量使用与微生物污染问题依然存在, 产品形态与添加剂用量呈潜在工艺关联。

英文摘要:

      Objective To investigate the quality and safety status of commercially available seasoned flour products in Yueyang City, in 2025, and to elucidate their quality control practicess and risk characteristics. Methods A total of 70 batches of commercially available samples were collected from Yueyang City, Hunan Province. The 11 parameters, including acid value, peroxide value, preservatives, sweeteners and microbiological indicators, were analyzed in accordance with national food safety standards. Furthermore, the quality and safety profiles were evaluated in conjunction with packaging forms and shelf-life characteristics. Results The market for seasoned flour products exhibited structural characteristic of “lightweight packaging and medium-to-long shelf life”. Pre-packaged products accounted for 64.29% of the total, with specifications of 25–50 g dominating the mainstream market, and products with a shelf life of 150 days representing 72.86%. Traditional preservatives (benzoic acid, sorbic acid, and dehydroacetic acid) were not detected in any samples. However, the issue of excessive sweetener levels was prominent: The unqualified rates for sodium cyclamate and sucralose were 1.43% and 5.71%, respectively. And all the trichlorosucrose unqualified samples were filamentous or rod-shaped products. Microbial contamination was mainly indicated by the total number of colonies, with a detection rate of 38.57% and an unqualified rate of 2.86%. The detection rates of coliform bacteria and mold were both 1.43% and did not exceed the standards. The detected samples were completely consistent with the samples with total colony counts. Conclusion The traditional preservatives in the seasoned flour products sell in Yueyang City are well controlled, but the excessive use of sweeteners and the problem of microbial contamination still exist. The product form and the dosage of additives show a potential process correlation.