| 食品中二氧化流脱除方法研究进展 |
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| 引用本文： | 黄国平. 食品中二氧化流脱除方法研究进展[J]. 食品科技, 2007, 0(12): 19-22 |
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| 作者姓名： | 黄国平 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 食品中SO2残留量是国家质检部门严控指标之一,涉及该类指标超标的大宗食品有果脯蜜饯类、发酵果酒等。针对降低食品中SO2含量的方法进行了综述,提出采用生物催化剂脱除食品中SO2残留是一种很有前景的方法。
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| 关 键 词： | 食品安全 二氧化硫 生物催化剂 |
| 文章编号： | 1005-9989(2007)12-0019-03 |
| 修稿时间： | 2007-06-03 |
Advances in the study of removing sulfur dioxide from food |
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| HUANG Guo-ping. Advances in the study of removing sulfur dioxide from food[J]. Food Science and Technology, 2007, 0(12): 19-22 |
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| Authors: | HUANG Guo-ping |
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| Abstract: | The content of sulfur dioxide in food is one of the most important index controlled strictly by national branches of food quality monitoring. The related food products include preserved fruit, wine and other food etc. This paper reviewed the methods of removing sulfite from food, and indicated that the method of using biocatalyst to remove sulfite from food would have potential prospects. |
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| Keywords: | food safety sulfur dioxide biocatalyst |
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