乾酪、乳酪、奶油及人造奶油中防腐劑之調查

INVESTIGATION OF PRESERVATIVES IN CHEESE CREAM BUTTER AND MARGARINE

由於社會經濟蓬勃發展，國民生活富裕，消費大眾對食品多樣化之喜好，以及飲食習慣的歐風化，促使乾酪（Cheese）、乳酪（cream）、奶油（Butter）、人造奶油（Margarine）等需求大增。本省原料乳產量不大又缺少這類乳製品之加工廠，除少部份人造奶油外幾乎全部仰賴進口。由農政單位資料得知78年1-12月進口乾酪約120萬公斤、乳酪約1千6百公斤、奶油約550萬公斤、人造奶油約65萬公斤，可見國內具有相當大的消費量。乾酪、乳酪及奶油均以原料乳為主要原料加工而成，而人造奶油則以動植物油及其硬化油以適當之比例加少量乳酸醱酵後之牛乳攪和而乳化並加適量添加劑而成。為延緩這些具高度營養價值食品之腐敗，提高其保存性，我國准予添加適量之防腐劑，但若業者使用不當或超量反而對食品的安全增加危險性，為了解市售乾酪、乳酪、奶油及人造奶油中使用防腐劑之現況特作本調查。

In an attempt to understand the status of food additives, total of 55 Cheese. 15 Cream. 14 Butter and 16 Margarine were purchased and analyzed. The Preservatives were Qualitatively and Analyzed by thin layer Chromatography Chromatography Quantitatively by Gas Sixteen Samples (29.1%) of Cheese were detected containing Sarbic acid 0.18~0.89 g / kg. Cream and Butter were not detected preservative. Six samples (42.9%) of Margarine were detected preservatives which contain sorbic acid 0.07~0.23g / kg. All of them were below the allowed Level.