【摘要】 目的　制订食用槟榔卫生标准 ,确定食用槟榔中糖精钠和氟的允许含量。糖精钠和氟含量是影响食用槟榔卫生质量的重要因素 ,同时也是影响食用槟榔标准在实际应用的重要指标。　方法　在标准修订过程中 ,标准修订研究组对86件槟榔样品进行修订前后糖精钠、氟含量符标率的统计。　结果　糖精钠由 4 .7%提高到 81.3% ,氟由 4 7.7%提高到73.3%。　结论　参考国内外对糖精钠和氟的研究成果 ,建议修订后的标准值定为 :糖精钠 (g/kg)≤ 3.0 ,氟 (mg/kg)≤5 .0更多还原

【Abstract】 Objective Glucide and Fluorine content is an important factor which affect the saniatation quality of edible areca-nut’s and the actual use of edible areca-nut’s standard. Methods In the course of standard revision, research workers studied 86 edible areca-nut’s samples, and they made a detailed record of glucide and fluorine content’s eligible ratio. Result The eligible ratio of glucide content raised from 4.7% to 81.3%, and the eligible ratio of fluorine content raised from 47.7% to 73.3%. Conclusion Consulting the scientific research achievement of glucide and fluorine in the world, we defined the standard value: glucide(g/kg)≤3 0, fluorine(mg/kg)≤5 0.更多还原