- 期刊
調查台灣2016-2020市售食品之亞硫酸鹽類含量
Assessment of Sulfite Content in Foods in Taiwan from 2016 to 2020
摘要
亞硫酸鹽（Sulfite）作為食品添加劑應用於食品，在不同pH值下，會轉換以二氧化硫形式存在，由於食品殘留二氧化硫超標，將導致消費者攝取過量而造成對呼吸、免疫、消化系統之危害，嚴重者甚至會導致死亡，因此行政院衛福部頒布「食品添加物使用範圍及限量暨規格標準」規範使用食品範圍及限量。本研究收集2016年1月1日至2020年7月30日間，委託新北市某檢驗科技有限公司第三方認證機構之檢體，參照台灣衛福部食品藥物管理署公告的「食品中二氧化硫之檢驗方法」進行測試。共3,245件進行二氧化硫檢測分析，結果指出市售食品殘留的類別檢出率前三高之食品類別分別為金針乾製品56.5%（13/23）、糖漬果實28.3%（15/53）及脫水水果26.3%（74/281）；不符合限量標準比率前三食品類別為糖漬果實15.1%（8/53）、醃漬蔬菜6.5（4/62）及金針乾製品4.4%（1/23）。本研究提供高風險亞硫酸鹽食品類別作為消費者之參考。
並列摘要
Sulfite is a food preservative. Under certain pH values, it may convert to sulfur dioxide. As excessive intake of sulfur dioxide is harmful to respiratory, immune, and digestive systems and may lead to death, the Ministry of Health and Welfare of the Executive Yuan has published the guideline ＂Scope and Limits of Food Additives and Specification Standards＂ and set acceptable limits of sulfur dioxide in food. In this study, we determined the levels of sulfur dioxide in 3,245 food samples collected by a third-party testing company in New Taipei City from January 1, 2016 to July 30, 2020. Results showed that the top three food categories with the highest sulfur dioxide detection rate were Jinzhen dry products (56.5%, 13/23), candied fruits (28.3%, 15/53), and dehydrated fruits (26.3%, 74/281). The top three food categories with sulfur dioxide levels exceeding the standard limit were candied fruits 15.1% (8/53), pickled vegetables 6.5% (4/62), and Jinzhen dried products 4.4% (1/23). Results of this study serve as an alert of high-risk sulfite food categories to consumers.