市售糖類之甲醛含量調查

SURVEY ON THE RESIDUAL FORMALDEHYDE IN SUGAR PRODUCTS MARKETED IN TAIWAN AREA

本省市售糖類（如紅糖、冰糖）均以甘蔗為原料，經過淨化去雜質而製成粗糖或耕地白糖。在淨化過程中有添加石灰者（石灰法），亦有添加碳酸或亞硫酸方法。另加工過程中必須加熱濃縮，因而容易變色，影響成品色澤而須漂白，可能添加亞硫酸或甲醛，兼具防腐效果。市售液體糖（果糖）以玉米、樹薯、小麥澱粉為原料，經液化（酵素分解），過濾，活性炭脫色脫臭，離子交換樹脂再淨化脫色、濃縮，過濾膜過濾除菌得成品果糖。甲醛常被使用於標本之保存，防腐力甚強。在酒類、肉、肉製品、乳、乳製品中曾被不正當使用而導致中毒，其症狀為頭痛、昏睡、呼吸困難，消化作用阻害，嘔吐等。目前我國食品衛生管理法中禁止使用甲醛，為了解市售糖類成品是否殘留甲醒，遂進行市售糖類中甲醛含量調查。

In order to survey residual formaldehyde in marketed sugar products, 583 samples were purchased in Taiwan area from July, 1988 to June, 1989. The analysis involved the steam distillation, acetylacetone method and their subsequent determination by spectrophotometer at 425 nm. The results showed no sugar products (including cane sugar powdered sugar malt sugar and liquid sugar i. e. fructose) contained residual formaldehyde.