中国食品添加剂Issue(5)：211-213,3.
小麦粉中磷酸盐本底含量检测研究
Research on the background detection of phosphate in wheat flour
张艳 1王建宏 1范艳红 1刘宏 1罗之纲1
作者信息
- 1. 天津顶育咨询有限公司中央研究所检验分析部,天津300457
- 折叠
摘要
Abstract
Wheat flour is the most common food material in our daily life. Phosphate plays an important role in wheat flour production process, such as leavening agents, antioxidant and so on. Currently GB/T 5009. 87 -2003 (the a-nalysis methods of phosphate in food) was used in detecting of phosphate content. However, there were no reports about how phosphate background level in the wheat flour influences the detecting. The background phosphate in ten kinds of whole wheat flour selected from northern and northeastern China was detected and the results were 2. 55g/kg ~ 3. 59g/ kg. The background content was already very closed to the national hygiene standards limits value of 5 g/kg. The actual assessment of phosphate should be the total of background content and food additive content. It was concluded that background level of wheat flour had an obvious effect on the phosphate additive analysis and needed to be considered. The results also provided the scientific data for the limited content of phosphate additives in wheat flour production.关键词
小麦粉/磷酸盐/国标法/本底值Key words
wheat flour/ phosphates/ GB/ content background分类
轻工纺织引用本文复制引用
张艳,王建宏,范艳红,刘宏,罗之纲..小麦粉中磷酸盐本底含量检测研究[J].中国食品添加剂,2011,(5):211-213,3.
