阳 曦,刘 玮,陈慧斐,向世杰.2020年绵阳市米粉质量与安全分析[J].食品安全质量检测学报,2021,12(6):2111-2116
2020年绵阳市米粉质量与安全分析
Analysis of the quality and safety status of Mianyang rice noodles in 2020
投稿时间:2021-01-18  修订日期:2021-03-25
DOI:
中文关键词:  绵阳米粉  质量安全  品质指标  重金属元素  食品添加剂  真菌毒素
英文关键词:Mianyang rice noodles  quality and safety  index of quality  heavy metal elements  food additives  mycotoxin
基金项目:
作者单位
阳 曦 绵阳市食品药品检验所 
刘 玮 绵阳市食品药品检验所 
陈慧斐 绵阳市食品药品检验所 
向世杰 四川省农产品质量安全中心 
AuthorInstitution
YANG Xi Mianyang Institute for Food and Drug Control 
LIU Wei Mianyang Institute for Food and Drug Control 
CHEN Hui-Fei Mianyang Institute for Food and Drug Control 
XIANG Shi-Jie Sichuan Agricultural Product Quality and Safety Center 
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中文摘要:
      目的 分析绵阳米粉的质量安全。方法 对绵阳市生产流通环节米粉中重金属元素、食品添加剂、真菌毒素、品质指标等16个项目进行检测, 对检测数据进行质量安全状况分析。结果 蛋白质是影响绵阳米粉品质的主要因素, 水分和铬是影响绵阳米粉品质及质量的次要因素, 3个指标产品不合格率分别为37.5%、2.5%、2.5%。其他重金属元素、食品添加剂、真菌毒素指标均合格。结论 品质指标及重金属元素是当前影响绵阳米粉质量及安全的关键风险点, 监管部门应加强对该方面检测指标的重视。
英文摘要:
      Objective To analyze the quality and safety of Mianyang rice noodles. Methods Totally 16 items including heavy metal elements, food additives, mycotoxins, and quality indicators in rice noodles in the production and circulation of Mianyang were tested, and the quality and safety status of the test data were analyzed. Results Protein was the main factor affecting the quality of Mianyang rice noodles, moisture and chromium were the secondary factors, and the unqualified rates of the three indexes were 37.5%, 2.5% and 2.5%, respectively. Other heavy metal elements, food additives and mycotoxins were qualified. Conclusion Quality index and heavy metal elements are the key risk points affecting the quality and safety of Mianyang rice noodles, so the supervision department should pay more attention to the detection index in these aspects.
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