食醋中勾兑工业合成醋酸的调查分析

目的了解杭州地区市售食醋勾兑醋酸的现状,为今后质量监督执法和评价提供科学依据。方法对杭州地区流通领域的食醋进行了抽样检测分析,采用相关强制性国家标准进行判定。结果本次对杭州地区流通领域的61个食醋样品进行了勾兑合成醋酸检测分析,其中酿造食醋51个样品,配制食醋10个样品,根据GB1903—2008《食品添加剂冰乙酸(冰醋酸)》标准酿造醋酸比率(天然度)%≥95%判定,酿造食醋合格率为96.08%,配制食醋合格率为70.00%,配制食醋的掺假现象比酿造食醋严重。结论今后应进一步加强食醋勾兑合成醋酸的风险监测力度,确保食醋质量安全。

Investigation and analysis on the adulteration of using synthetic acetic acid in commercial vinegar

Objective To investigate the adulteration of using synthetic acetic acid in commercial vinegar in Hangzhou areas of Zhejiang province.Methods Samples were collected randomly from markets in Hangzhou area and analyzed for the ratio of brewing acetic acid in vinegar by the National Standard Method GB 1903—2008.Results The qualified rate for 51 brewing vinegar was 96.08% and that for 10 dispensing vinegar was 70.00%.Conclusions The adulteration of blending synthetic acetic acid into dispensing vinegar was more serious and the supervision on the adulterated vinegar should be strengthened to ensure the quality of food safety.