保健医学研究与实践2026，Vol.23Issue(7)：16-19,36,5.DOI:10.11986/j.issn.1673-873X.2026.07.03
血豆腐食品安全地方标准指标及建议值研究
Indicators and recommended values of the local food safety standard for blood tofu
摘要
Abstract
Objective To understand the production process and formulation characteristics of blood tofu(a specialty food in Chongqing),investigate the relevant national and local standards for it,determine the key indicator system for its food safe-ty,and provide basic data for the formulation of a local food safety standard for blood tofu.Methods Based on thorough re-search on blood tofu production and sales in Chongqing,samples were collected.The samples were tested by qualified third-party testing institutions for moisture,salt,protein,peroxide value,total arsenic,lead,benzo[a]pyrene,aflatoxin B1,formaldehyde,and other indicators.Results Most of the sensory,physicochemical,and contaminant indicators in the cur-rent effective national standards for soy products related to blood tofu are scientifically sound and reasonable.However,there are issues such as invalid referenced standards,inconsistency of some indicators,and missing items.The contaminant indicators in the tested blood tofu samples all complied with the current effective national standards.Formaldehyde,as an il-legal additive,was not detected in any of the tested samples.Conclusion The local food safety standard for blood tofu can adopt multiple current effective national standards,but it is necessary to add or modify certain contaminant indicators.关键词
血豆腐/豆制品/食品安全标准Key words
Blood tofu/Soy products/Food safety standard分类
医药卫生引用本文复制引用
李继斌,李月,王妙然,钟莹..血豆腐食品安全地方标准指标及建议值研究[J].保健医学研究与实践,2026,23(7):16-19,36,5.基金项目
重庆市科学技术委员会、重庆市市场监督管理局食品安全专项计划项目(CQFDA16-17). （CQFDA16-17）
