Analysis on the Use of Preservatives in 21 Categories of Food Matrices in Henan Province
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Abstract:
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.
