- 學位論文
南投地區市售豆、麵、及魚肉製品中過氧化氫及硼砂添加物之調查研究
An Investigation of Food Additives Hydrogen Peroxide and Borax In Soy, Wheat, Fish and Meat Products from Nantou Area
摘要
豆腐和豆干為高營養、高水活性食品，室溫下存放極易腐敗，但豆製品濫用防腐劑或殺菌劑的情形相當普遍，致大多數業者有過氧化氫殘留的問題。為確保消費者食用安全及健康，並瞭解市售食品中食品添加物含量及包裝標示情形，分別自南投地區不同販售點取得153件市售樣品，傳統市場103件、超級市場42件、工廠8件。依類別分為：豆製品76件、麵製品21件和魚肉製品56件。依據中國國家標準( Chinese National Standards，CNS )公告之殺菌劑檢驗方法簡化樣品檢驗步驟，並選用可同時分析各類製品中2種添加物過氧化氫及硼砂之標準品提供方法。本檢驗方法之檢驗極限( 最低檢出量 )過氧化氫為15 ppm及硼砂為0.01 ﹪。 檢驗結果發現，計18件樣品含有食品添加物( 佔11.76 ％ )， 135件( 佔88.23 ％ )未檢出。檢出成分為過氧化氫(H2O2)佔18件，使用添加率為11.76 ﹪；其次為硼砂( Na2B4O7・10H2O )佔0件，使用添加率為0 ﹪。不合格產品中，有件18屬散裝食品，整體而言，散裝食品問題遠比超級市場嚴重，在衛生品質及食用安全上仍有改善空間，極需行政衛生主管機關多加強注意食品衛生安全把關工作。 本研究運用Excel做統計處理及分析，經由結果建立一個模式以供參考。
並列摘要
Tofu and dried bean curd are both highly nutritious and hydrated food. Unfortunately, these products got rotten easily at room temperature. Consequently, it was commonly found that preservatives and antiseptics such as hydrogen peroxide was abused in food products. Thus, the residue of hydrogen peroxide in food products became a problem. In order to better understand the residues of food additives which has been put out on the packages, 153 samples were collected from different shops in Nantou Area. Among these samples, 103 were from traditional markets, 42 were from supermarkets and 8 were from food processing plants. These samples were divided into three categories for analysis including food made from soy (76 samples), food made from wheat (21 samples ), and food made from fish and meat (56 samples). The examination process used in this study was adopted from Chinese National Standard (CNS) to analyze hydrogen peroxide and boric acid simultaneously. Using this standardized examination process, hydrogen peroxide above 15 ppm and boric acid above 0.01% in food samples were able to be detected and were assigned as “positive” samples. These research results indicated that 18 samples were found positive with hydrogen peroxide (H2O2), while other 135 samples were not. Moreover, boric acid (Na2B4O710H2O) had not been found in all samples. However, 18 samples with hydrogen peroxide (H2O2) were all unpacked products. In conclusion, unpacked food products were found more contaminated with hydrogen peroxide and problematic than packaged food products obtained from supermarkets. Therefore, in order to ensure the health of customers, administration departments should pay more attention to monitor food quality and safety, especially for unpacked products. The research results were calculated and analyzed with the aid of Microsoft Excel. A model was built up and shown for future reference. Keywords: food additives, unpackaged food, hydrogen peroxide, boric acid