CAJ | 학술논문

食品中的二氧化硫残留指标是国家质检部门的严控指标之一，在生姜干燥过程中，人为及非人为因素均导致干姜中二氧化硫残留。就我国干姜中二氧化硫的残留量、来源、存在形态及危害、国内外相关限量标准、检测法及脱除方法等5方面问题，综合阐述前人的研究成果；结合对干姜提取物的脱硫技术的研究，提出以下结论：对于干姜中二氧化硫，我国食品国标中相应限量为200 mg/kg；作为中药材，中国药典的限量为150 mg/kg；国外的限量则为30~50 mg/kg。对于如此巨大的限量差异，目前国内外市场都选择了更为安全的国外标准，这呼唤着新型脱硫技术及新限量标准来保障国人的食品安全。目前尚无一套完善的脱除食品中二氧化硫的方法。未来食用植物(如干姜)中脱除二氧化硫的技术将充分考虑保存食品本身的风味与品质，根据不同对象研究具有针对性、可控性并且经济便捷的技术，来保障食品安全。研究的干姜提取物的脱硫技术，兼顾了风味成分的保留、传统干燥技术的保留及二氧化硫约80%的脱除率。
식품중적이양화류잔류지표시국가질검부문적엄공지표지일，재생강간조과정중，인위급비인위인소균도치간강중이양화류잔류。취아국간강중이양화류적잔류량、래원、존재형태급위해、국내외상관한량표준、검측법급탈제방법등5방면문제，종합천술전인적연구성과；결합대간강제취물적탈류기술적연구，제출이하결론：대우간강중이양화류，아국식품국표중상응한량위200 mg/kg；작위중약재，중국약전적한량위150 mg/kg；국외적한량칙위30~50 mg/kg。대우여차거대적한량차이，목전국내외시장도선택료경위안전적국외표준，저호환착신형탈류기술급신한량표준래보장국인적식품안전。목전상무일투완선적탈제식품중이양화류적방법。미래식용식물(여간강)중탈제이양화류적기술장충분고필보존식품본신적풍미여품질，근거불동대상연구구유침대성、가공성병차경제편첩적기술，래보장식품안전。연구적간강제취물적탈류기술，겸고료풍미성분적보류、전통간조기술적보류급이양화류약80%적탈제솔。
Sulfur dioxide residue in food is one of the most important indicators controlled stringently by the National Quality Supervision Department.In the drying process of ginger,many factors lead to sulfur dioxide residue in ginger,such as human or non-human factors.In this paper,problems in five aspects,namely,the sulfur dioxide residue in Chinese ginger,the source of sulfur dioxide in ginger, presence form and hazards of sulfur dioxide,the limit standard at home and abroad about sulfur diox-ide,as well as detection and removal methods of sulfur dioxide are discussed.Furthermore,based on our study on removing sulfur dioxide in ginger extracts,the following suggestions are put forward:the limit standard of sulfur dioxide at home and abroad is inconsistent.In China ,it is 200 mg/kg if ginger is edible as dried vegetables,and it is 150 mg/kg when ginger is used as Chinese herbal medi-cine.At abroad,the limit standard of sulfur dioxide is 30~50 mg/kg.However,most of domestic manufacturers choose the foreign standard.So,a new standard about sulfur dioxide limit content is needed urgently.In addition,there is no perfect method for removing sulfur dioxide in food.We be-lieve that the technology of removing sulfur dioxide in food plants(such as ginger)will be fully consid-ered for keeping the flavor and quality of food in the future,depending on different obj ects,there will be a pertinent,controllable,economical and convenient technology to ensure food safety.We take in-to account the flavor components retained,the traditional drying technology and the rate of removing sulfur dioxide approximately 80% in our study on removing sulfur dioxide in ginger extracts.