欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (14): 70-75.

• 食品 营养 检测 安全 • 上一篇    下一篇

年糕产品中化学危害因子测评

张书芬,王全林,应 璐,周子焱   

  • 收稿日期:2009-02-27 修回日期:2009-04-20 出版日期:2009-07-20 发布日期:2009-07-20

Testing and Evaluation of Chemical Hazards in Rice Cake

Zhang Shufen, Wang Quanlin, Ying Lu, Zhou Ziyan   

  • Received:2009-02-27 Revised:2009-04-20 Online:2009-07-20 Published:2009-07-20

PDF (PC)

999

摘要： 本文利用风险分析的基本原理，对当前市场上销售的年糕产品中可能添加的漂白剂、防腐剂、杀菌抗氧剂等化学物质进行了测评。发现防腐剂、漂白剂、抗氧剂等化学物质在年糕产品中有不同程度的滥用现象，潜在的安全隐患已经凸现。分析了造成这些化学添加物滥用的原因，提出了规避化学添加物风险的措施建议。

关键词: 茄子, 茄子, 农艺性状, 相关, 通径分析

Abstract: Abstract: In this paper, the chemical additivs in rice cake for marketing, such as decolourant, preservative and antioxidant, have been evaluated based on hazard analysis principle. Study results indicated that the misapplication chemical additives in rice cake have been appeared potential safety hazard. The reasons of misapplication chemical additive were analyzed, and some measures and suggestions for keep away from safety risk were also put forward.