利用氣相層析法同步分析宜蘭地區傳統畜產品之防腐劑   全文下載

Simultaneous Gas Chromatography Analysis of Preservatives in Chinese Traditional Meat Products Collected from Ilan County

為了解宜蘭地區市售傳統名產畜產品鴨賞、膽肝和臘肉中防腐劑之含量，分別自宜蘭縣10個鄉鎮市53個不同販賣點採樣，共自傳統市場和超級市場分別採得19和42件樣品，其中鴨賞26件、臘肉14件和膽肝21件，經以氣相層析儀配合DB-1-Megabore層析管分析10種防腐劑，發現產品僅檢出含有食品防腐劑己二烯酸和苯甲酸二種，其他不得在肉製品使用之防腐劑如去水醋酸和七種對?甲酸酯類均未檢出（<10 ppm）。己二烯酸和苯甲酸在產品中之檢出率分別54.0%和8.1%，檢出濃度分別為<10-2, 130 ppm和<10-933 ppm，其中僅一件臘肉中己二烯酸含量2, 130 ppm超過合法限量2,000 ppm。另外，傳統市場產品中之防腐劑含量較超市者為低，然而產品不正確標示之比率，則傳統市場產品較超市者為高。顯示宜蘭地區市售名產中防腐劑之違規使用並不嚴重，但是產品之標示尚待加強輔導。"

To assay the hygienic safety data of traditional Chinese meat products, a total of 61 samples including cured duck meat (26), cured pork meat (19) and cured pork liver (14) were collected from conventional markets and supermarkets in Ilan County, Taiwan. They were simultaneously analyzed for 10 preservatives by gas chromatography with non-polar DB-1 Megabore column and flame ionization detector. Only the legal preservatives sorbic acid and benzoic acid were found, while illegal preservatives in meat products, including dehydroacetic acid and 7 esters of ρ-hydroxybenzoic acid, were not. The ratio of sample detected to contain sorbic acid and benzoic acid was 54.0% and 8.1%, respectively, of the total samples. The level of sorbic acid and benzoic acid in these samples ranged from <10 to 2,130 ppm and <10 to 933 ppm, respectively. One sample of cured pork meat contained sorbic acid at more than 2,000 ppm, the allowable limit. All the other samples were less than this allowable limit. The level of sorbic acid and benzoic acid detected in samples collected from conventional markets was less than that from supermarkets. Incorrect labeling of food products was more common in traditional markets than in supermarkets. Preservatives were not misused in the traditional cured meats, but the labeling was a problem. 為了解宜蘭地區市售傳統名產畜產品鴨賞、膽肝和臘肉中防腐劑之含量，分別自宜蘭縣10個鄉鎮市53個不同販賣點採樣，共自傳統市場和超級市場分別採得19和42件樣品，其中鴨賞26件、臘肉14件和膽肝21件，經以氣相層析儀配合DB-1-Megabore層析管分析10種防腐劑，發現產品僅檢出含有食品防腐劑己二烯酸和苯甲酸二種，其他不得在肉製品使用之防腐劑如去水醋酸和七種對羫甲酸酯類均未檢出（<10 ppm）。己二烯酸和苯甲酸在產品中之檢出率分別54.0%和8.1%，檢出濃度分別為<10-2, 130 ppm和<10-933 ppm，其中僅一件臘肉中己二烯酸含量2, 130 ppm超過合法限量2,000 ppm。另外，傳統市場產品中之防腐劑含量較超市者為低，然而產品不正確標示之比率，則傳統市場產品較超市者為高。顯示宜蘭地區市售名產中防腐劑之違規使用並不嚴重，但是產品之標示尚待加強輔導。