本研究采用国标检验方法对6种常用防腐剂在21大类食品基质中的使用情况进行了检测并对结果及原因进行初步分析，参照GB 2760-2014对检测结果进行判定，发现防腐剂的使用整体情况良好。其中，对羟基苯甲酸酯类及其钠盐，苯甲酸及其钠盐，山梨酸及其钾盐，脱氢乙酸及其钠盐均出现一定的违规使用，违规使用率分别为3.43%，0.18%，0.16%，0.14%。糕点、调味品、酱腌菜、饮料、方便食品、肉制品等大类因其特殊的产品性质，防腐剂的使用率较高。非法物质富马酸二甲酯在糕点里的检出率为0.66 %。样本中存在多种防腐剂同时使用的情况，5000批次样本中共有327批次同时检出两种以上防腐剂，其中46批次防腐剂各自用量占其最大使用量的比例之和大于1。21大类食品中，糕点、调味品中的防腐剂检出种类，检出率及超标率与其他大类食品相比均较高。本研究有助于民众初步了解防腐剂使用现状，同时为生产企业、监管部门以及检测机构提供一定的技术参考。

In this study, the national standard test method was used to measure six common preservatives in 21 categories of food matrices, and the results and reasons had been analyzed. The results were assessed in accordance with GB 2760-2014. The usages of preservatives were found to be in good condition. Some usages of parabens and their sodium salts, benzoic acid and its sodium salts, sorbic acid and its potassium salts, dehydroacetic acid and its sodium salts were inappropriate, the usage percentages of which were detected as 3.43%, 0.18%, 0.16%, and 0.14%, respectively. However, due to their special features, the rates of preservatives in pastry, condiments, pickles, beverages, convenience foods, meat products, etc. were high. The detection rate of dimethyl fumarate usage in pastry was 0.66%. Two or even more preservatives were determined in 327 samples at the same time. Besides, the sum of the maximum usages of preservatives was beyond 1, which was detected in 46 samples. Among 21 categories of food matrices, pastry and condiments were found that the usage rates, types and over-limit ratios of preservatives were high. This study can reveal overall usage of preservatives in a wide range of foods for the public, and provide some technical references for production enterprises, regulatory authorities and inspection agencies.

国家自然科学青年基金项目（31801647）