摘要
草果中的砷含量较高,为寻找降低草果中总砷含量的方法,本文以云南省怒江傈僳族自治州福贡县的新鲜草果为研究对象,通过干燥前使用清洗工艺对比发现,干燥前清洗工艺能显著降低草果总砷含量。同时,本文综述了草果采用传统的烟熏工艺进行干燥会引入多环芳烃、苯并芘、甲醛等食品安全风险,分析发现使用绿色热源烘干设备可有效降低上述食品安全风险。
The arsenic content in grass fruit is high.In order to find a method to reduce the total arsenic content in grass fruit,this paper takes the fresh grass fruit in Fugong County,Nujiang Lisu Autonomous Prefecture,Yunnan Province as the research object.Through the comparison of cleaning processes before drying,it is found that the cleaning process before drying can significantly reduce the total arsenic content of grass fruit.At the same time,this paper summarizes the food safety risks of polycyclic aromatic hydrocarbons,benzopyrene and formaldehyde when the grass and fruit are dried by the traditional fumigation process.It is found that the use of green heat source drying equipment can effectively reduce the above food safety risks.
作者
冯杨
胡涛
单义琴
杨晓勤
王昌莲
FENG Yang;HU Tao;SHAN Yiqin;YANG Xiaoqin;WANG Changlian(Sichuan Tianwei Food Group Co.,Ltd.,Chengdu 610000,China)
出处
《食品安全导刊》
2021年第35期81-83,共3页
China Food Safety Magazine
关键词
草果
总砷
苯并芘
调味品
食品安全控制
grass fruit
total arsenic
benzopyrene
condiment
food safety control
