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投稿时间：2016-01-28
投稿时间：2016-01-28
中文摘要: 探讨广西不同地市盐焗鸡等酱卤肉制品中合成色素（柠檬黄、苋菜红、胭脂红、日落黄、诱惑红、亮蓝）的残留水 平。 结果表明： 广西 810 份酱卤肉制品中合成色素检出率为 13.58 %， 其中超市检出率约为 9.71 %， 农贸菜市约为
29.19 %；在检出样品中，盐焗类产品检出率最高（37.27 %）；检测出的色素中，柠檬黄检出率最高（69.09 %），残留范围1.24 mg/kg～85.61 mg/kg。
Abstract:Residues' level and risk assessment of synthetic pigments（tartrazine、amaranth，carmine，sunset yel－ low，allura red， brilliant blue）in soy sauce and pot-roast meat products in some areas of Guangxi were detected. Results showed that synthetic pigments' detection rate was about 13.58 % in 810 samples. In addition， the de－ tection rate was about 9.71 % among supermarkets and the rate of agricultural trade markets was about 29.19 %. Salt-baked products ranks the highest in all the detected samples and the detection rate was about 37.27 %.Tar－ trazine ranks the highest in all the detected synthetic pigments and the detection rate was about 69.09 % and it's residues level was 1.24 mg/kg-85.61 mg/kg.
文章编号：201607035 中图分类号： 文献标志码：A
基金项目:广西畜牧产品中非法添加色素风险评估及检测方法研究与应用（桂科重 14121003-4-3）
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