预制菜营养成分及添加剂使用情况调查分析

打开文本图片集

Abstract： The quality of prepackaged dishes is closely related to consumers'health， and consumers pay close attntion to the nutritional components and additive use of prepackaged dishes，butthere are currently few related studies.Through the 2025“Golden Medal New Year’s Dishes”selection activity，123 prepackaged dishes with complete standards and nutrition labels were collcted and screened.The implementationoftheir standards，the types of additives used，andthecontent ofnutrients such as energy，fat，and sodium in their nutrition labels wereanalyzed. The results showed that the most frequently implemented standard among the 123 types of prepackaged dishes was Frozen Prepared Foods （SB/T 10379-2012），accounting for 43.9% .The average contents of energy， fat， and sodium for the 123 prepackaged disheswere 849.8kJ/100g 13.0g/l00g， and 763mg/l00g ，respectively.Among the123 types of prepackaged dishes，74 dishes used additives，and the additives most commonly used were phosphates and flavor enhancers.Based on the revised nutrient reference values in General Rules for Nutrition Labels on Prepackaged Foods （GB 28050-2025），consuming 988， 462 and 262g of prepackaged dishes respectively meets the dailyreference intake values for energy，fat，and sodium.Overall，the fatandsodium content of prepackaged dishes is relatively high.Therefore，measures such as improving the combination ofraw materials and processing techniques

食品科技

shouldbe taken to reduce the use of oil，salt and additives in line with the standardsofhome kitchen dishes.

Keywords： prepackaged dishes; energy; fat; sodium; additive

预制菜是以一种或多种食用农产品及其制品为原料，经工业化预加工制成，加热或熟制后方可食用的预包装菜肴[]。（剩余4423字）