食品与机械2025，Vol.41Issue(6)：57-62,6.DOI:10.13652/j.spjx.1003.5788.2025.80409
岳阳酱腌菜食品添加剂和污染物残留情况分析及质量控制措施建议
Analysis of food additives and contaminant residues in Yueyang pickled vegetables and recommendations for quality control measures
摘要
Abstract
[Objective]To analyze the detection of food additives and contaminants in Yueyang pickled vegetable products and propose quality control measures.[Methods]In 2024,a survey was conducted to test food additives and contaminants in pickled vegetable products from 10 districts in Yueyang.A total of 5 712 batches of pickled vegetables were sampled.Specifically,10 batches are found to be non-compliant,resulting in a non-compliance rate of 0.18%,indicating overall good quality.Regarding food additives,10 types are detected in the products,with detection rates ranging from 0%to 73.49%and an excess rate from 0%to 1.86%.The most commonly misused additive is the colorant lemon yellow,which had an excess rate of 1.86%,followed by sulfur dioxide residue,with an excess rate of 1.02%.In terms of contaminant residues,while the detection rate for contaminants in Yueyang pickled vegetables is relatively high,no instances of exceeding the safety limits are found.[Results]Food additives are commonly used in Yueyang pickled vegetables,and there are isolated instances of non-compliant use of these additives,but overall the residue levels of contaminants are safe.[Conclusion]It is recommended that regulatory authorities establish a quality control system for food additives in pickled vegetable products,standardize production practices for both businesses and individual vendors,and promote the healthy development of the pickled vegetable industry to ensure consumer safety.关键词
酱腌菜/食品添加剂/污染物残留/检测情况分析/质量控制措施Key words
pickled vegetable/food additive/contaminant residue/detection analysis/quality control measure引用本文复制引用
李格,余林宇,张露苗,李慧敏,朱礼,周瑚..岳阳酱腌菜食品添加剂和污染物残留情况分析及质量控制措施建议[J].食品与机械,2025,41(6):57-62,6.基金项目
湖南省市场监督管理局科技计划项目(编号:2023KJJH36) （编号:2023KJJH36）
湖南省自然科学基金科技项目(编号:2023JJ60552) （编号:2023JJ60552）
