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京津两地蔬菜防腐剂、保鲜剂和添加剂使用情况的调查研究
引用本文:王倩,戴蕴青,田文莹,周忻,车会莲.京津两地蔬菜防腐剂、保鲜剂和添加剂使用情况的调查研究[J].中国食物与营养,2013,19(3):15-19.
作者姓名:王倩  戴蕴青  田文莹  周忻  车会莲
作者单位:中国农业大学食品科学与营养工程学院,北京,100083
摘    要:目的:了解北京和天津地区夏季蔬菜产、储、运环节中三剂(防腐剂、保鲜剂和添加剂)的使用情况。方法:2012年夏季(7、8月份)对京津两地主要蔬菜生产基地的种植户和蔬菜批发市场的销售商进行现场问询调查并随机购买蔬菜,7月份取样蔬菜有10种,8月份有17种,取样后带回实验室进行检测,分析三剂的使用情况。结果:问卷调查结果显示,京津两地蔬菜生产基地和批发市场所抽查的蔬菜没有使用三剂对蔬菜进行贮藏保鲜的情况,但分析检测发现,7、8月份使用甲醛对蔬菜进行防腐保鲜的比例分别为93.3%、89.2%,而且在蔬菜批发市场还发现有使用硫磺对胡萝卜、生姜、蒜熏色处理的现象以及使用含有仲丁胺的冰块对蔬菜贮藏保鲜,此外某些蔬菜多茵灵、哒螨灵、霜酶威残留超标较严重。结论:北京、天津两地主要蔬菜批发市场以及蔬菜生产基地存在添加使用防腐剂、保鲜剂和添加剂的情况,应引起种植者、销售者和有关部门的重视。

关 键 词:京津地区  蔬菜  防腐剂  保鲜剂  添加剂

Investigation on the Situation About the Use of Preservatives, Antistaling Agents and Additives in Vegetables in Beijing and Tianjin
WANG Qian , DAI Yun-qing , TIAN Wen-ying , ZHOU Xin , CHE Hui-lian.Investigation on the Situation About the Use of Preservatives, Antistaling Agents and Additives in Vegetables in Beijing and Tianjin[J].Food and Nutrition in China,2013,19(3):15-19.
Authors:WANG Qian  DAI Yun-qing  TIAN Wen-ying  ZHOU Xin  CHE Hui-lian
Affiliation:(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
Abstract:Objective] To investigate whether the vegetables in certain vegetable-production bases and wholesale vegetable markets of Beijing and Tianjin in summer have been added preservatives, antistaling agents and additives or not. Method] The random sampling method was used to get the vegetables in vegetable-production bases and wholesale vegetable markets of Beijing and Tianjin in summer ( in July and August) of 2012, during which time we made on-the-spot inquiries. We bought 10 kinds of vegetables in July, and 17 kinds of vegeta- bles in August. All the vegetables we bought were sent to the laboratory for analysis. Result] The questionnaires showed no preservative, antistaling agent or additive was used in any vegetables to retain freshness of this vegetables, but the analysis indicated that formaldehyde so- lution was used as preservative on vegetables to keep fresh in both vegetable-production bases and wholesale vegetable markets in July and August, and the proportion were 93.3% and 89.2% , respectively. Besides, sulfur was found to have been used to maintain the colour of carrot, ginger and garlic in wholesale vegetable markets, and the ice containing see-butylamine was used to retain the freshness of vegeta- bles. The residues of carbendazim, pyridaben, propamocarb had exceeded the standards set by the state. Conclusion] The abuse of preserv- atives, antistaling agents and additives existed in some vegetable-production bases and wholesale vegetable markets of Beijing and Tianjin. The growers, sellers of vegetables and relevant departments should pay attention to this.
Keywords:Beijing and Tianjin  vegetable  preservative  antistaling agent  additive
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