篇名 | 利用氣相層析法同步分析宜蘭地區傳統畜產品之防腐劑 |
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卷期 | 9:4 |
並列篇名 | Simultaneous Gas Chromatography Analysis of Preservatives in Chinese Traditional Meat Products Collected from Ilan County |
作者 | 羅李煙 、 吳秋錦 、 張憲章 、 邱淑媞 、 黃登福 |
頁次 | 215-219 |
關鍵字 | 鹽漬肉製品 、 防腐劑 、 己二烯酸 、 苯甲酸 、 宜蘭 、 Cured meat products 、 Preservatives 、 Sorbic acid 、 Benzoic acid 、 Ilan 、 MEDLINE 、 Scopus 、 SCIE |
出刊日期 | 200112 |
To assay the hygienic safety data of traditional Chinese meat products, a total of 61 samples including cured duck meat (26), cured
pork meat (19) and cured pork liver (14) were collected from conventional markets and supermarkets in Ilan County, Taiwan. They were
simultaneously analyzed for 10 preservatives by gas chromatography with non-polar DB-1 Megabore column and flame ionization detector.
Only the legal preservatives sorbic acid and benzoic acid were found, while illegal preservatives in meat products, including dehydroacetic
acid and 7 esters of ρ-hydroxybenzoic acid, were not. The ratio of sample detected to contain sorbic acid and benzoic acid was
54.0% and 8.1%, respectively, of the total samples. The level of sorbic acid and benzoic acid in these samples ranged from <10 to 2,130
ppm and <10 to 933 ppm, respectively. One sample of cured pork meat contained sorbic acid at more than 2,000 ppm, the allowable limit.
All the other samples were less than this allowable limit. The level of sorbic acid and benzoic acid detected in samples collected from conventional
markets was less than that from supermarkets. Incorrect labeling of food products was more common in traditional markets than
in supermarkets. Preservatives were not misused in the traditional cured meats, but the labeling was a problem.