市售蜜餞中亞硫酸鹽含量調查

SURVEY ON THE CONTENT OF SULFITE IN MARKETED PRESERED FOOD

鑑於在蜜餞加工過程中可添加亞硫酸鹽以防止果實褐變，故為了解市售蜜餞之亞硫酸鹽含量，於77年10月至12月抽驗台灣北、中、南、東四區各縣市計150件蜜餞檢體，以衛生署公告方法之'食品中漂白劑之檢驗方法─二氧化硫之檢驗'，檢測其亞硫酸鹽含量，並與'食品添加物使用範團及用量標準'比較。150件檢體中有31件檢體檢出亞硫酸鹽，檢出率為20.7%；其中10件檢體其亞硫酸鹽含量（以SO2殘留量計）超過用量標準，佔6.7%。所有含亞硫酸鹽檢體中含量最高者為紅番薯1.74g/kg，最低者為楊桃乾0.01g/kg。

In order to understand the content of sulfites added to foods as a bleaching agent in marketed preserved foods, 150 samples have been collected from different areas in Taiwan during the period from October to December in 1988. All samples were analyzed by Alkali Titration Method published by Health Department of Executive Yuan. The results showed that in 31 among 150 samples (20.7%) sulfite residues were detected positively, and 10 samples (6.7%) failed to meet the hygienic regulation. The highest amount of sulfite residue in all samples was 1.74 g/kg found in red sweet potato, and the lowest amount detected was 0.01 g/ kg found in dried sweetened carambola slices.