天然果汁及水果酒類使用漂白劑（二氧化硫）殘留量調查

INVESTIGATION OF BLEACHING AGENTS REASIDUE (SO2) IN NATURAL JUICE AND FRUIT WINE

二氧化硫及一些能產生二氧化硫之無機性亞硫酸鹽通稱為硫酸鹽類；其在食品加工上的應用已有很長久的歷史。它具有多重的功用；包括控制酵素性及非酵素性及非酵素性的褐變。抑制微生物的繁殖。作為抗氧化、還原劑以及作漂白劑等。因此亞硫酸鹽類在水果食品加工過程中很早即被廣泛的應用。以天然果汁來看：水果由於不同的採收期、成熟度及加工過程中的氧化、還原及褐變等；常使成品產生品質不一的現象。而添加亞硫酸鹽後。即可改善這些現象。使產品達到劃一的標準。進而得到良好的銷售效果。

For inspecting the residue(SO2) of Bleaching Agents in natural juice and fruit wine, 120 samples included 60 samples of natural juice and 60 samples ia fruit wine were purchased from supermarkets and related markets. The results of inspection revealed that 44 out of 120 samples were detected the residue of SO2, but all of those samples were not againest the regulation.