Quality parameter testing of food additives

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By strictly following the existing national or industry standards for residual determination of food additives in China, the residual amount of relevant food additives in food is strictly tested to control the safety and quality of food. The detection methods for commonly used food additives are analyzed, and the specific content is as follows

1. Detection methods for food sweeteners

In accordance with the relevant provisions of the "Hygienic Standards for the Use of Food Additives", sweeteners include natural sweeteners and artificially synthesized sweeteners.

. Among them, there are mainly 15 types of synthetic sweeteners, such as saccharin sodium, asparagine phenylalanine methyl ester (sweetener), potassium acetylsulfamate (acesulfame), alitame, and sodium cyclohexylamine

The current methods for detecting sweeteners mainly include gas chromatography, liquid chromatography, ion chromatography, ultraviolet spectrophotometry, thin layer chromatography, and liquid chromatography-mass spectrometry. Among them, high-performance liquid chromatography can not only analyze most sweeteners, but also separate multiple sweeteners simultaneously, which is conducive to the detection work

2. Detection Methods for Colorants

Colorants generally include two types: natural pigments and food synthetic pigments. Among them, carefully synthesized food pigments mainly include: amaranth red, carmine red, lemon yellow, sunset yellow, indigo, allure red, etc

Currently, China mainly uses high-performance liquid chromatography to detect artificially synthesized pigments, which not only has high sensitivity but also high accuracy. According to the provisions of "Determination of Synthetic Colorants in Food" GB/T5009.35-2016, the first step is to use liquid chromatography to determine artificial synthetic pigments. By using high-performance liquid chromatography, the composition of artificial synthetic pigments in food can be effectively detected

In addition, the content of artificially synthesized pigments can also be detected using detection techniques such as paper chromatography, oscillopolarography, high-performance liquid chromatography-mass spectrometry, ultra-high performance liquid chromatography, capillary electrophoresis, and reagent kit method

3. Detection methods for color protectants

Color protectants in the food industry mainly include additives such as nitrite and nitrate. Harmful vendors add color protectants to foods such as ham, cured meat, sausages, etc. in order to improve the appearance and color of meat products, stimulate consumers' purchasing desire, and earn profits.

. The latest detection standards for nitrites and nitrates are stipulated in the current "Hygienic Standards for the Use of Food Additives" GB2760-2014 in China. By adopting relevant detection methods to detect the residual amount and scope of use of color protectants, we ensure that products meet the requirements of food safety, hygiene and quality

For color protectants such as nitrite and nitrate, China mainly uses ion chromatography for detection. In addition, detection techniques such as spectrophotometry, oscillopolarography, capillary electrophoresis, and high-performance liquid chromatography can also be used to detect the residual amount of this color protectant, which can effectively monitor the types and content of additives in food and protect the immediate interests of consumers

4. Detection Methods for Preservatives

Currently, in China's food industry, unscrupulous vendors add various preservatives to food to prevent it from rotting and spoiling.

. Among them, commonly used preservatives mainly include additives such as sorbic acid and its salts, benzoic acid and its salts, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, nitrite and nitrate, sulfite, sodium diacetate, etc

China mainly uses detection technologies such as spectrophotometry, gas chromatography, ion chromatography, capillary electrochromatography, and high-performance liquid chromatography to detect preservatives. The commonly used detection methods are gas chromatography and high-performance liquid chromatography. These two detection methods can simultaneously determine multiple preservatives, which are simple, fast, and have more accurate detection results

Due to the increasing use of preservatives in food mixtures, a single detection method is no longer able to accurately detect the content and types of residual preservatives in food. High performance liquid chromatography can effectively, accurately, and quickly detect the types of preservatives in food

5. Detection Method of Bleach

Currently, many unscrupulous vendors use bleach to soak food, such as soaking bean sprouts and mushrooms in bleach and preservatives, which can make the appearance of wild mushrooms more fresh and tender, attracting consumers to purchase.

. Even when making brine, harmful substances such as hydrogen peroxide are added to make the appearance of the brine products bright, beautiful, and delicious; Alternatively, lotus roots can be placed in oxalic acid to whiten and seriously harm the health of consumers

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