- 期刊
市售調味醬的防腐劑含量檢測
Examination of Preservatives in Commercially Available Sauces
摘要
防腐劑為食品添加物的一種，為了瞭解現今市面上調味醬的防腐劑含量是否符合法規（超過限量標準、標示不符或含不得添加類別的防腐劑），本實驗隨機抽樣100件市面上販賣之調味醬料（其中包含40件辣椒醬、48件沙拉醬及12件沙茶醬）分別進行酸類［苯甲酸（benzoic acid）、己二烯酸（sorbic acid）、去水醋酸（dehydroacetic acid）、水楊酸（salicylic acid）、對羥苯甲酸（p-hydroxybenzoic acid）］及酯類［對羥苯甲酸甲酯（methyl p-hydroxybenzoate）、對羥苯甲酸乙酯（ethylp-hydroxybenzoate）、對羥苯甲酸異丙酯（isopropylp-hydroxybenzoate）、對羥苯甲酸丙酯（propyl p-hydroxybenzoate）、對羥苯甲酸第二丁酯（secbutylp-hydroxybenzoate）、對羥苯甲酸異丁酯（isobutyl p-hydroxybenzoate）、對羥苯甲酸丁酯（butylp-hydroxybenzoate）］的防腐劑檢測，根據行政院衛生福利部公告食品添加物使用範圍及限量暨規格標準中，結果顯示檢出防腐劑超標之檢體為2件（品O醬園辣椒醬及凱O沙拉醬），不合格比率佔整體的2%，其中，40件辣椒醬中（31件為台灣製，9件為進口產品）有1件不合格者為台灣製，佔辣椒醬不合格率2.5%；在48件沙拉醬中（36件為台灣製，12件為進口產品）有1件不合格者為美國製，約佔沙拉醬的2.1%；在12件沙茶醬中，皆為台灣製，均檢出合格。本調查結果顯示，台灣市售的辣椒醬、沙拉醬與沙茶醬合格率高達98%。
並列摘要
Preservatives are amongthe food additives commonly added to various kinds of sauces. The scopes, limits, and specifications of their application in foods have beencodifiedby the Department of Health and Welfare of Taiwan. In order to understand the kinds, contents, and labeling of preservatives present in various kinds of sauces, as well any non-compliance with the Food Sanitation Act (e.g.,excess quantities, unsuitable labeling or sauces with prohibited preservatives), we randomly purchased 100 specimens of different brands or kinds of commercially available sauces (including 40 hot sauces, 48 salad sauces, and 12 Sa-Cha sauces) to testfor the presence andamount of various acids (including benzoic acid, sorbic acid, dehydroacetic acid, salicylic acid, p-hydro-xybenzoic acid) and esters (methyl p-hydro-xybenzoate, ethyl p-hydro-xybenzoate, isopropyl p-hydro-xybenzoate, propyl p-hydro-xybenzoate, secbutylp-hydro-xybenzoate, isobutyl p-hydro-xybenzoate, and butylp-hydroxybenzoate). Results indicated that there were 2 items/specimens that were not in compliance with the Food Sanitation Act, for an overall non-compliance rate of 2% (2/100). Further analysis of the 40 hot sauces (31 of which were manufactured in Taiwan and 9 of which were produced in foreign countries) indicated that there was one sauce (2.5%) made in Taiwan that was not in compliance with the Act. Among the 48 types of salad sauce (36 of which were manufactured in Taiwan and 12 of which were made in foreign countries), there was also just one sauce (2.1%) that did not comply with the Act. Among the 12 types of salad sauce which were made in Taiwan, all were in compliance with the Act. In summary, the rate of compliance with the Food Sanitation Act for the commercially available hot sauces, salad sauces, and Sa-Cha sauces in the metropolitan area of Taipei that we tested was 98%.