CAJ | 학술논문

通过对大型超市66种各类代表性食品所标示的食品防腐剂及保质期的情况调研，经统计分析，得出以下结论：第一、其中有32种即约48.5%的食品不添加任何防腐剂，其保质期为1个月~36个月，主要包括饮用水类、部分果汁类、油炸类、干货类、高糖高酸类、以及要求商业无菌的罐头类食品；另34种即约51.5%的食品必须添加食品防腐剂，其保质期为1.5个月~24个月（面包为7 d~10 d），这类食品一般是受灭菌条件、生产加工环境及包装物阻隔性等条件所限，必须添加相应的防腐剂才能达到其所标示的保质期。第二、从所标示的防腐剂可以看出，传统防腐剂苯甲酸钠、山梨酸钾仍在广泛使用，二者之和约占已添加防腐剂的食品样本的91.2%。第三、天然无毒的生物防腐剂乳酸链球菌素、纳他霉素也逐步被食品业界认识和接受，开拓了应用市场，此类防腐剂因为安全、无毒，高效，使用的系统风险小，值得大力推广，已经部分替代苯甲酸钠等化学防腐剂的应用。并且，生物防腐剂与化学防腐剂配合使用，取得用最少量的防腐剂获得最大效果的防腐作用，这将是防腐剂应用及发展的重要趋势之一。
통과대대형초시66충각류대표성식품소표시적식품방부제급보질기적정황조연，경통계분석，득출이하결론：제일、기중유32충즉약48.5%적식품불첨가임하방부제，기보질기위1개월~36개월，주요포괄음용수류、부분과즙류、유작류、간화류、고당고산류、이급요구상업무균적관두류식품；령34충즉약51.5%적식품필수첨가식품방부제，기보질기위1.5개월~24개월（면포위7 d~10 d），저류식품일반시수멸균조건、생산가공배경급포장물조격성등조건소한，필수첨가상응적방부제재능체도기소표시적보질기。제이、종소표시적방부제가이간출，전통방부제분갑산납、산리산갑잉재엄범사용，이자지화약점이첨가방부제적식품양본적91.2%。제삼、천연무독적생물방부제유산련구균소、납타매소야축보피식품업계인식화접수，개탁료응용시장，차류방부제인위안전、무독，고효，사용적계통풍험소，치득대력추엄，이경부분체대분갑산납등화학방부제적응용。병차，생물방부제여화학방부제배합사용，취득용최소량적방부제획득최대효과적방부작용，저장시방부제응용급발전적중요추세지일。
@@@@Statistical analysis of food preservatives and shelf life about 66 kinds of typical food in a large supermarket,we draw the following conclusions:first,32 kinds or approximately 48.5%of the foods did not add any preservatives,their shelf lives are 1 month-36 months,which include the class of drinking water,some juice,fried,dry,high in sugar,acids,as well as the requirements of commercial sterilization of canned foods;the other 34 that about 51.5%of the foods must add food preservative ,their shelf lives are 1.5 months-24 months (bread's is 7 days-10 days),such foods were generally subject to sterilization conditions,production processing environment and packaging barrier limited conditions and they must be added preservatives to achieve its labeled shelf life. Secondly,it can be seen from the marked preservatives,traditional preservatives such as sodium benzoate and potassium sorbate were still widely used ,and between the two accounted for 91.2%of the add preservatives in food samples. Third ,the natural non-toxic biological preservatives such as Nisin and Natamycin,had also gradually been understanded and accepted by food industry,openning up the application market.These preservatives were safe,non-toxic,high efficiency,less systemic risk and worth promoting,and had a partial substitute for the application of chemical preservatives such as sodium benzoate. And biological preservatives and chemical preservatives used in conjunction could obtain maximum effect with the minimum amount of preservative,which will be important trends in the application and development of the preservatives.