生麵製品中丙二醇及防腐劑含量之調查

SURVEY ON THE CONTENT OF PROPYLENE GLYCOL AND PRESERVATIVE OF FLOUR PRODUCTS

丙二醇（Propylene Glycol）性狀為無色透明之粘調液，無臭，微有苦味及甘味，具保濕性，濕潤性，並有抑制黴菌生長及微生物醱酵作用之特性。日本於1954年公告為指定食品添加物，我國在民國76年正式公告為法定食品添加物，將丙二醇列於溶劑類，規定本添加物適用於各類食品中，且視實際需要，適量使用。由於生麵製品水份含量多而營養豐富若長時間貯存，容易孳生微生物，生麵製品久置，亦容易使水份散失，導致生麵製品容易斷裂，為此一般生麵製品業者常喜添加丙二醇於生麵製品，以達到防腐，保濕之作用。

For inspecting the residue of Propylene Glycol and Preservative in raw flourproducts. 100 samples were purchased from supermarkets and related markets. The results of inspection revealed that 20 out of 100 samples were detected the residue of propylene glycol and the concentration ranging from 0.41 ~ 2.95%. Preservative was not detected in all of 100 samples.