我国食品防腐剂的发展现状及对策

肖燕清,白卫东*,钱敏(,510225):添加食品防腐剂作为食品防腐的重要辅助手段,推动着现代食品工业向前发展文章对国内外食品防腐剂的发展现状作了概括,并较详尽地介绍了我国常用的化学天然防腐剂的生产应用状况,分析其在发展中存在的问题对策及趋势:食品防腐剂;发展;现状;对策:TS202.3:A:1000-9973(2010)11-0043-05ThedevelopingsituationandcountermeasuresofthefoodpreservativeinChinaXIAOYanqing,BAIWeidong*,QIANMin(TheCollegeofLightIndustryandFood,ZhongkaiUniversityofAgriculturalandEngineering,Guangzhou510225,China)Abstract:Asanimportantassistantmeasureoffoodpreservation,additionoffoodpreservativegivesanimpulsetothemodernfoodindustry.Basedongeneralizingaboutthedevelopmentoffoodpreservativeathomeandabroad,themanufacturingandapplicationsituationofchemicalandbiologicalpreservativesincommonusesathomeweresummarizedinthispaper.Andtheproblems,countermeasuresanddirectionduringitsdevelopingwereanalyzedaswell.Keywords:foodpreservative;developing;situation;countermeasure,,20%,,7000,2400~8000,50~170[1],,,,,,,,,,1国内外食品防腐剂发展现状RTS,2005,6[2],2007,10,,5.5~6,:2010-05-07*:(2007ZI-E6011);(2009B090200020):(1985-),,,,;(1967-),,,,4320101135CHINACONDIMENT[3,4]40,17.9,200640%,,,20075,7,;68,2,,,;7,9,4,4,8,6,4,,50,40[5]30,,,,,,[6]2国内常用食品防腐剂的生产应用状况,,[7]2.12.1.1,,,pH2.5~4.0[8]GB1901-2005,,[9],0.06g/kg,[10]2006,6,,,,2.1.2(FAO)(WHO),,,pH5.0~6.0,5~10,,[11,12][13],20066.5,,18000,12000,[14]1996GB2760-1995,()(0.075g/kg),(0.6g/kg),(1.0g/kg),20021.5g/kg,20051.5~2GB2760-2007,2.1.3,[15],,,,[16],,2.5g/kg,[17],4420101135CHINACONDIMENT1000,3/,20056,,[18],1996670020041.6,20055000,[19],,():10,6000/[20]2.22.2.1,,,0.1%0.01%,,30mg/kg,0.15g/kg[21],,,,,,,,,,,[22]2.2.2,,,,[23],,(FDA)1986,,(SO20.1~0.2g/100g)SO2SO2[24]2.3:,;,;,[25],,2.3.1(Nisin)34,,1969FAO/WHO,1992,;,,,,[26,27],,,,1994,,,40,,,(2006)70%,2.3.2(Natamycin),[28],(1.0~6.0)10-3g/L,(1.0~5.0)10-3g/L[29]1972,FDA;19964520101135CHINACONDIMENT,1997(GB2760),0.02g/kg10mg/L;:,,,;10-6,[30](DANISCO)(DSM)Cyanamid,,,,,,[31]2.3.3(Kojicacid),:;,;,;pH;,,,,,[32,33],,,50,,[34]2.3.4,,,,,25~30,,(),,1989,2003FDA,,,[35]3食品防腐剂发展中的问题及对策,,:,,3.1,,:[36]200719,,,26.76%,16.9%[37],,,12~18,,,,,,,,,,(GB2760-2007),,3.2,,,,,,4620101135CHINACONDIMENT,,:;;;;3.3,,,,,,,,2005,2005,:;(),,2007,,:;;,;;;;4展望:,,,,,NisinNatamycin,,[38],pH,R(),1/20,[39],,,:[1],.[J].,2003,11(4):1923.[2].[J].,2008(1):4550.[3].2007[J].,2008(3):1318.[4].2009[J].,2009(2):1416.[5].[J].,2006(8):54.[6],,.[J].,2008,12(10):6062.[7],.[J].,2007,17(3):528530.[8].[J].,1997(1):1617.[9],,,.[J].,2008,29(3):157.[10].[J].,2007,16(6):64.[11],,,.[J].,2005(4):5558.[12].[J].,2008(19):3738.[13].[J].,2007,10(10):57.[14].[J].,2006,31(8):4648.[15].[J].,2007(12):1113.[16],.[J].,1996(5):1415.[17].[J].,2002(1):47.[18].[J].,2004(4):2628.(62)4720101135CHINACONDIMENT,pH4.0,,,(pH5.0),,(pH5.0),3结论,n102/mL,,,pH5.0,,pH,,pH4.0,,,:(),pH5.0,,,pH5.0,,(),,pH5.0,,pH4.0,:[1],,,.[J].,2004,30(1):1316.[2],,,.[J].,2005,21(1):184186.[3].[J].,2009,34(2):5961.[4],,,.[J].,2008,29(6):264267.[5],,.[J].,2009,34(5):7587.[6],,,.[J].,2006,27(7):107110.[7],.[J].,2005(2):1114.(47)[19],.[J].,2007(10):3335.[20].[J].,2005(6):150151.[21].[J].,2008(8):5759.[22]RichardJEpley.[J].,2006(1):1415.[23].[J].,2005(2):1819,37.[24].[J].,2008(3):2225.[25],.[J].,2007(32):208.[26],,,.[J].,2008,8(1):58.[27],,.[J].,2002(4):102104.[28].[M].:,2002:386389.[29].[M],:,2000:350361.[30],,,.(Natamycin)[J].,2007,9(3):162166.[31],,,.[J].,2008(8):159161.[32],.[J].,2007(11):248249.[33],.[J].,2008(1):6571.[34].[J].,2001,3(3):1722.[35],,,.[J].,2007(4):226227.[36],.[J].,2006,4(1):5253.[37].:[EB/OL].[38].[J].,2005,3(34):2225.[39].R()[J].,2008,33(12):12.6220101135CHINACONDIMENT