- 期刊
麵粉及冷凍麵糰中過氧化苯甲醯之含量調查
Investigation on the Content of Benzoyl Peroxide in Flour and Frozen Dough
摘要
為瞭解國內麵粉及冷凍麵糰中使用品質改良劑－過氧化苯甲醯含量之情形，於民國90年5月至10月間由直轄市政府及各縣市(政府)衛生局共抽送54件檢體，包括麵粉29件及冷凍麵糰25件。 由於過氧化苯甲醯添加於食品後極易分解為苯甲酸，故本局針對54件檢體同時檢測其過氧化苯甲醯及苯甲酸之各別含量，檢驗結果，均未檢出過氧化苯甲醯；而皆檢出苯甲酸，其含量介於13.0∼59.6mg/kg之間，平均含量為34.6mg/kg，其中麵粉之苯甲酸含量介於13.0∼47.2mg/kg之間，平均含量為25.7mg/kg；冷凍麵糰則介於14.8∼59.6mg/kg之間，平均含量為45.0mg/kg。本調查係本局之比較檢驗，曾於九十一年二月二十六日發布新聞在案。
並列摘要
This project is to survey the content of benzoyl peroxide (a quality improving agent) in flour and frozen dough. A total of 54 products included 29 flour samples and 25 frozen dough samples were collected in Taiwan from May to October in 2001. Benzoyl peroxide could easily decompose to benzoic acid, so the detection of benzyl peroxide and benzoic acid was performed simultaneously on all samples. The results showed that no benzoyl peroxide was found, and the range of benzoic acid contents of the 54 samples was between 13.0 and 59.6 mg/kg, with an average of 34.6 mg/kg.