摘要
食品中二氧化硫残留指标是国家质检部门的严控指标之一。在食品加工过程中,人为或非人为的因素都会导致诸多食品中二氧化硫的含量超出国家标准,如何控制二氧化硫含量是各食品生成加工企业面临的一大难题。为了正确认识和解决食品中二氧化硫残留超标问题,对食品中二氧化硫的来源、危害以及检测技术进行了综述。
Sulfur dioxide residue in foods is one of the most important indicators limited stringently by the national quality supervision department. In the process of food, sulfur dioxide residue in food exceeded the national standard by many factors, such as human or non-human factors. How to control the residue of sulfur dioxide had became a challenge for many food companies. To the realize correctly and resolve the issue of the sulfur dioxide residue, the origin, harmfulness and determination methods of sulfur dioxide in foods were reviewed in this paper.
出处
《食品科技》
CAS
北大核心
2009年第11期292-296,共5页
Food Science and Technology
基金
国家863重点项目(2007AA091806)
关键词
二氧化硫
来源
检测方法
sulfur dioxide
origin
determination method
作者简介
尹洁（1983-），女，硕士，研究方向为食品科学。
通讯作者
