论文部分内容阅读
目的：研究添加蛋白糖的食品中含有糖精钠的原因及商品蛋白糖卫生学管理问题。方法：应用高效液相色谱法和质谱法；调查商品蛋白糖产品介绍与使用说明中填料配方与使用规则；以及商品蛋白糖国家质量和卫生学标准。结果：商品蛋白糖中含有约10％糖精钠，其产品介绍与使用说明中未标识其配方组成和含量，特别是糖精钠；目前尚无蛋白糖的国家质量和卫生学标准。结论：制造商在商品蛋白糖中添加糖精钠是造成以蛋白糖做甜味剂的食品中含量有糖精钠的原因，建议开展蛋白糖国家质量和卫生学标准研究，加强对其产品介绍与使用说明的规范化管理。
OBJECTIVE: To investigate the reasons for the inclusion of saccharin sodium in food supplemented with protein sugars and the hygienic management of commercial protein sugars. Methods: The application of high performance liquid chromatography and mass spectrometry; investigation of commodity protein sugars products introduction and instructions for use in packing formula and rules; and commodity protein sugar national quality and hygiene standards. Results: The product protein sugar contains about 10% sodium saccharin, its product description and instructions did not identify the composition and content of its formula, especially sodium saccharin; currently there is no national standard of quality and hygiene of protein sugars. CONCLUSIONS: Manufacturers of sodium saccharin in commercial protein sugars are the cause of sodium saccharin in foods containing sweeteners as protein sweeteners. It is recommended that research should be carried out on the national quality and hygiene standards for protein sugars and their product introduction and use should be strengthened Description of the standardized management.