高效液相色谱法测定网红食品辣条中的食品添加剂

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Abstract： Objective： To establish a rapid analytical method for simultaneously detecting 14 food additives in spicy strips and evaluate the compliance of commercially available products. Method： High-performance liquid chromatography was adopted， and the synchronous analysis of synthetic colorants （11 kinds） and preservatives （3 kinds） was achieved through multi-wavelength detection technology. Result： The detection limit of the method was 0.3mg⋅kg-1 to 5.0mg⋅kg-1 ， the relative standard deviations of the precision were 0.24% to 2.12% ，and the recovery rate of spiked substances was 94.7% to 105.1% . Among the 50 batches of actual tested products， only 2 batches were detected with trace amounts of benzoic acid （ <5mg⋅kg-1， ， and all additives met the limit requirements of the GB 2760—2024. Conclusion： This detection method is efficient and reliable， and is suitable for determining the food additives in the popular food spicy strips. The use of additives in commercially available spicy strips is generally standardized. It is suggested to strengthen the traceability research on the risks brought in by raw materials.

Keywords： high performance liquid chromatography; internet-famous snack Latiao; synthetic colorants; preservatives

在当前网红食品市场蓬勃发展的背景下，辣条作为极具代表性的网红食品，深受广大消费者喜爱。（剩余3231字）