臺灣地區食用瓜子甘味劑之調查研究

INVESTIGATION OF SWEETENER IN ROASTED SEEDS IN TAIWAN

為明瞭食用瓜子其甘味劑使用情況，抽購臺灣地區食用瓜子220件，以濾紙層析法檢驗糖精、環己基（代）磺醯胺酸、對位乙氧苯腺等人工甘味劑，結果陽性者共134件，其中糖精陽性者126件，對位乙氧苯腺陽性者24件占10.9％；但有16件糖精及對位乙氧苯脈均陽性。再以高效液相層析法測定瓜子殼與瓜子仁中糖精含量作比較，結果瓜子殼中糖精含量介於0.02g／kg～6.97g／kg，平均量1.41g／kg。瓜子仁中糖精含量介於0.01g／kg～1.31·g／kg，平均量0.20g／kg。以薄層層析法檢驗天然甘味劑甘草素及甜菊素，結果甘草素陽性者20件占9.1％，甜菊素均未檢出。 Five sweeteners were analyzed as additives in 220 samples of roasted seeds. For qualitatively analyzing, paper chromatography and thin layer chromatography were used to detect 3 artificial sweeteners (saccharin, cyclomate and dulcin) and 2 natural sweeteners (Glycyrrhizin and stevioside). The contents of saccharin in seed husk and seed kernel were quantified and compared by HPLC method. Saccharin were detected in 126 samples and dulcin was detected in 24 samples (10.9%), but in 16 samples both saccharin and dulcin are detected, cyclomate was not detected in any of the samples. The saccharin content of seed husk is between 0.02 g/kg ~ 6.97 g/kg, averagely, 1.41 g/kg; in seed kernel, saccharin content is 0.01 g/kg 1.31 g/kg, averagely, 0.2 g/kg. Twenty samples were found to contain glycyrrhizin, but none contained stevioside.