【摘要】 为了解腌蒜制品中二氧化硫残留情况,采用国标(GB/T5009.34食品中亚硫酸盐的测定方法)中的盐酸副玫瑰苯胺法对市售腌蒜制品的二氧化硫残留量进行了测定。结果表明,部分企业超标准范围、超剂量添加亚硫酸盐,造成腌糖蒜制品中二氧化硫残留量超标,带来食品安全隐患。更多还原

【Abstract】 Experiments were carried out to understand the level of sulfur dioxide residue in pickled garlic.The content of sulfur dioxide in pickled garlic was determined by the method of pararosaniline hydrochloride in GB/T5009.34.The results indicated that individual enterprises added sodium pyrosulfite illegally,which exceeded the standard of sulfur dioxide residue in pickled garlic,causing a serious food safety problems.更多还原