粮食科技与经济
糧食科技與經濟
양식과기여경제
Grain Science and Technology and Economy
2015年
5期
45-47
,共3页
周菊峰%刘文奇%李河冰%黄黎慧
週菊峰%劉文奇%李河冰%黃黎慧
주국봉%류문기%리하빙%황려혜
酱油%4-甲基咪唑%分光光度法
醬油%4-甲基咪唑%分光光度法
장유%4-갑기미서%분광광도법
soy sauce%4-Methylimidazole%spectrophotometric method
为了解市售酱油的安全性,利用分光光度法测定了酱油中4-甲基咪唑的含量.结果表明:所测19种酱油均含4-甲基咪唑,但含量均低于0.02%.从食品着色剂的允许限量评价,其含量符合国家标准.
為瞭解市售醬油的安全性,利用分光光度法測定瞭醬油中4-甲基咪唑的含量.結果錶明:所測19種醬油均含4-甲基咪唑,但含量均低于0.02%.從食品著色劑的允許限量評價,其含量符閤國傢標準.
위료해시수장유적안전성,이용분광광도법측정료장유중4-갑기미서적함량.결과표명:소측19충장유균함4-갑기미서,단함량균저우0.02%.종식품착색제적윤허한량평개,기함량부합국가표준.
In order to understand the safety of commercial soy sauce ,the content of 4-methylimidazole in soy sauce was deter-mined with the spectrophotometric method.It was shown in the result that 4-methylimidazole existing in all 19 kinds of measured soy sauce,but their quantity was lower than 0.02%,and accord with national standards from the perspective of food colorants.