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Chinese Agricultural Science Bulletin ›› 2023, Vol. 39 ›› Issue (8): 127-132.doi: 10.11924/j.issn.1000-6850.casb2021-0642

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Detection and Analysis of Residual Additives in Food Based on UV-VIS Absorption Spectrum

XU Dawei1(), BI Yuqi2(), XIE Hengjie1, LIU Rui1   

  1. 1 Shandong Institute for Food and Drug Control/ Key Laboratory of Supervising Technology for Meat and Meat Products for State Market Regulation, Jinan 250103
    2 Shandong Quality and Technical Examination Assessment Center Co., LTD., Jinan 250014
  • Received:2021-06-29 Revised:2022-09-29 Online:2023-03-15 Published:2023-03-14

Abstract:

The action mechanism of antioxidant food additives TBHQ, BHA and BHT was discussed with lard as the research object. Using UV-VIS absorption spectrum and MCR-ALS method, it is proved that the gradual increase of the content of ctDNA will change the UV-VIS absorption spectrum of TBHQ at 260 nm and 287 nm, and the addition of TBHQ will also make the UV-VIS absorption spectrum of ctDNA appear at 262 nm and 282 nm, which proves that food additives can react with DNA, thus affecting human health. Therefore, the content of food additives needs to be controlled.

Key words: UV-VIS absorption spectrum, food additive, residue, detection and analysis