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目的调查市售冬枣中糖精钠和甜蜜素的掺假情况。方法从市场上抽查了32份冬枣样品,分别测定糖精钠和甜蜜素含量,并用高、中、低浓度的糖精钠和甜蜜素混合溶液在室温、50℃、60℃和80℃浸泡冬枣,观测感官变化,分别检测各组样品在用水淋洗后和不淋洗的糖精钠和甜蜜素含量。结果室温和50℃浸泡过的样品在感观上改变不明显;60℃和80℃浸泡过的样品感官有明显改变,颜色渐渐由青、绿转黄,直至棕红色,但与正常冬枣的颜色有明显差别;80℃浸泡过的样品有强烈的酸败味,容易腐败。低浓度浸泡的冬枣未检出糖精钠和甜蜜素,中等浓度浸泡的多数检出,高浓度浸泡的全部检出。结论抽检冬枣样品中未检出糖精钠和甜蜜素;市售冬枣存在用糖精钠或甜蜜素浸泡的可能性小,但不排除有这种现象存在的可能性。
Objective To investigate the adulteration of saccharin and sodium cyclamate in Chinese jujube. Methods 32 jujube samples were randomly selected from the market to determine the contents of sodium saccharinate and sodium cyclamate. The jujube was soaked in high, medium and low concentrations of sodium saccharin and sodium cyclamate at room temperature, 50 ℃, 60 ℃ and 80 ℃ respectively. Sensory changes were detected in each group of samples after rinse with water and non-rinsing sodium saccharin and sodium cyclamate content. Results The samples soaked in water at room temperature and 50 ℃ did not change obviously. The sensory organs of samples soaked at 60 ℃ and 80 ℃ changed obviously. The color gradually turned from green and green to reddish brown, but the color of normal jujube There is a clear difference; 80 ℃ soaked samples have a strong rancid taste, easy to decay. Jujube jujube immersed in low concentration did not detect sodium saccharinate and sodium cyclamate, most of the medium-intensity soaking were detected, and all the high-concentration soaking was detected. Conclusion No saccharin sodium and sodium cyclamate were detected in the sample of jujube. The commercial jujube was less likely to be soaked in sodium saccharin or sodium cyclamate, but this phenomenon could not be ruled out.