市售味噌及豆腐乳中防腐劑及食鹽含量之調查

INVESTIGATION OF PRESERVATIVES AND SODIUM CHLORIDE CONTAIN IN MISO AND SOYBEAN CHEESE

依據行政院衛生署所公布之食品添加物使用範圍及用量標準之規定：味噌及豆腐乳准予使用己二烯酸為防腐劑，其用量標準係1g/kg次下。為了解目前台灣地區市售味噌及豆腐乳中防腐劑（包括己二烯酸及禁止使用之苯甲酸、對羫苯甲酸、去水醋酸及水楊酸等）之添加情況及食鹽含量，於75年7月~76年6月於台灣本島分東、北、中、南四區抽購味噌檢體100件及豆腐乳檢體130件如表一，依據中國國家標準檢驗方法口分別作防腐劑及食鹽之檢驗。

In an attempt to understand the status of additives, 100 samples of MISO and 130 samples of soybean cheese were purchased and analyzed. The preservatives were analyzed by thin layer chromatography qualitatively and gas chromatography quantitatively. 43 samples (43.0%) of MISO were detected preservatives which contain sorbic acid 0.06~0.64g/ kg. 22 samples (16.9%) of soybean cheese were found to add preservatives which contain sorbic acid 0.02~0.32g/ kg, all of them were below the allowed level. The average value of sodium chloride in MISO and in soybean cheese were 9.7% and 10.2% respectively. 11 samples (8.5%) of soybean cheese were detected methanol 0.05~1.23%.