食品中漂白劑的檢出

DETECTION OF BLEACHING AGENTS IN FOODS

食品中禁止使用吊白塊（Rongalite）來漂白。使用吊白塊會有甲醛及亞硫酸殘留食品，食用後使起甲醛中毒產生頭痛、眩暈、呼吸困難及嘔吐等。本報告以實驗室現有固體檢體（米粉）及液體檢體（牛乳、米酒、沙士）為材料，參為A.0.A.C.（1980年）及日本衛生試驗法註解（1980年）中有關甲醛檢驗方法，探討使用直火蒸餾與水蒸氣蒸餾所得檢驗結果之異同。檢驗結果顯示；在兩種不同蒸餾方式，使用固體檢體會有不同檢驗結果，而液體檢體則不受影響，因此建議以蒸氣蒸餾固體檢體才有正確的結果。 Don't use Rongalite as Bleaching Agents in food, because formaldehyde will be residued in food. The paper differenced steamy distil between direct-heated distil as used solid sample (rice noodle) and liquid sample (milk, wine, sarsa parilla). The result: solid sample has different result, liquid samples have same result, so the solid sample must be used steamy distil for correct result.