Microsoft Word 何攀二校.doc

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1 6 11 Vol. 6 No Journal of Food Safety and Quality Nov., 2015 何 1, 攀 2, 邓洁红 1*, 吴海智 2, 周丛 2, 林源 2, 肖泳 2 (1., ; 2., ) 摘要 : ( ) ( ) () ( B Ⅱ ) ( ) 7, 关键词 : ; ; Risk analysis on potential quality problems of pepper products HE Pan 1, 2, DENG Jie-Hong 1*, WU Hai-Zhi 2, ZHOU Cong 2, LIN Yuan 2, XIAO Yong 2 (1. College of Food Science and Technology, Hunan Agricultural University, Changsha , China; 2. Hunan Province Produce Commodity Quality Supervision Testing & Research Institute, Changsha , China) ABSTRACT: This article analyzed the quality risk of pepper products from 7 aspects, including the food additives exceeding the standard (preservatives, sweeteners, sulfur dioxide), microbial contamination (total bacteria, Salmonella, Staphylococcus aureus), adulterant (corn bran, tomato peel, persimmon peel, wheat bran, even brick powder, sawdust, etc), adding non food substances (tonyred, rhodamine B, alkaline yellow, orange, orange II, acid alkaline acid), pesticide residues, heavy metals pollution (cadmium, mercury) and plasticizer pollution, and proposed corresponding measures for quality control. It will provide references to avoid the risk of quality in pepper products industry, promote the healthy development of the industry, establish scientific producing technology, product safety standards and quality control system of pepper products, and improve the corporate self controlled system. KEY WORDS: pepper products; risk analysis; quality control 1 前言, 2, [1],,,, [2],, * 通讯作者 :,,, @qq.com *Corresponding author: DENG Jie-Hong, Ph.D, Professor, College of Food Science and Technology, Hunan Agricultural University, Nongda Road No. 1, Furong District, Changsha , China @qq.com

2 [3] 2 辣椒制品质量风险,,, 食品添加剂超标防腐剂超标, [4], GB , 1.0 g/kg, 0.3 g/kg GB GB mg/kg [5] 甜味剂, [6],,, GB , 0.15 g/kg 二氧化硫残留量超标,,,, GB , 0.1 g/kg,,,, [7], 2004~2006,, [8],,,, [9],,,, 4~6 g/d,, [10] 2.2 微生物污染 [11],, [12-14] GB , 90 MPN/100 g, ( ) 90 MPN/100 g, ( ),,,, [15,16], [17] (Staphylococcus aureus, ),,,, 30%~80% [18],,, , 705 ( ), 15 ( ), 21, 2.98% [19] O157:H7(Escherichia coli O157:H7),, [20,21],, [22] 890, O157 [23] 2.3 掺杂掺假,, : 200 /kg ; : 80 /kg; : 6.0~8.0 /500 g; : 0.4 /500 g,,

3 11, : 添加非食用物质 2011, 47 22,,,,, [24] : 苏丹红, [25-27], [28,29] 1995 [30], 2005, ( ) I,,, [31] 罗丹明 B B, 2011,, B [32], B, [33], B, B, B, SN/T ,, SN/T 2430, 1 1,, 碱性嫩黄碱性橙酸性橙 Ⅱ 酸性金黄 Ⅱ, [34],,, 2.5 农药残留,,,,, 25 ( ), 69, 113, 6 [35],, , , ,, 2.6 重金属镉污染,,, [36] [37,38],, [39] ( ), 80%, mg/kg, 5, 0.02~ ~ ~ ~ ~ mg/kg,, [40] Table 1 表 1 市场零售辣椒粉罗丹明 B 检测结果统计表 Results of rhodamine B in chilli powder collected from retail market % % %

4 塑化剂 ( 邻苯二甲酸脂 ) 污染,,, , GB/T GB/T , 2 2,, 3 辣椒制品质量控制对策,, 2.5 kg [41],,, 3.1 食品添加剂超标 [42],,,,,, GB ,, [43],,, [4],,, [44],, GB/T ,,, 3.2 微生物污染, :, ; ; ; ;, [45],,, [46] 3.3 掺杂掺假,, [47], [48], Table 2 表 2 市售油辣椒邻苯二甲酸脂检测结果统计表 Statistic results of levels of phthalates in fried pepper sauce in market 30 (DEHA) (DMP) (DBP) (DINP) (DEP) (DPRP) (BBP) (DIBP) (DPP) (DCHP) % DEHP:3 3.5~10.1 mg/kg DBP:1 3.5 mg/kg (DNP) (DPHP) (DIOP) (2- ) (DEHP) (DNOP) (DNP) % DBP:1 2.7 mg/kg (DIDP)

5 11, : 添加非食用物质,,, 3 : (1),,,,,,, 嫰 II,, GPC-HPLC 14 [49], [50] ;, SN/T 2430 GPC,, B (2),, ; (3),, 3.5 农药残留,,,, [51] ;,,, LC/MS/MS LC/TOF-MS [52] 3.6 重金属污染,,,,,, GB 塑化剂 ( 邻苯二甲酸酯 ) 污染 ( ),,,, DINCH 4 结语,,,,,,,, 参考文献 [1],. [J]., 2006, (4): 1 6. Dai XZ, Liu ZM. Discussion on the current situation and development trend of pepper industry in China [J]. J Pepper, 2006, (4): 1 6. [2],. [J]., 2009, (9): Li Q, Han YZ, et al. Status quo and development trend of domestic and foreign pepper industry [J]. Hubei Agric Sci, 2009, (9): [3],. [J]., 2009, 13(6): Wang YP, Zhang SG. Development status and trend of Chinese pepper industry [J]. Hebei Agric Sci, 2009, 13(6): [4],,,. [J]., 2011, 32(8): Lv QF, Chu XG, Li J, et al. Research on the analysis methods of food preservatives [J]. Food Res Dev, 2011, 32(8): [5]. 30 [J]., 2004, (31):7 2. Ze M. 30 kinds of pickles preservative exceed the standard of all the unqualified products will prohibit [J]. J Qual Goods, 2004, (31): 7 2. [6],,,. [J]., 2007, 19(2): Wu CF, Liu H,Wu Y, et al. Shanghai sold pickles benzoic acid, saccharin sodium detection investigation [J]. Shanghai J Prev Med, 2007, 19 (2): [7],,, [J]., 2007, 17(1): Lu L, Gao YH, Huang XD, et al. Analysis of the rapid detection of residual sulfur dioxide in food in Guangdong province years [J]. Chin J Heal Inspect, 2007, 17 (1): [8],. - SO 2 [J]., 2012, (6): Liu SW, Ran ZL. Back - to talk about the food in the SO 2 exceed the standard of [J]. J Qual Stand, 2012, (6): [9]. ( ) [M]. :, Ministry of Health food hygiene supervision and inspection. food hygiene inspection method (physical and chemical part) [M]. Beijing: China Standard Press, [10],,,. [J]., 2013, 7(6):

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