水浸食品中甲醛残留水平测定及食用安全性分析

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中图分类号：TS207.5 文献标志码：A 文章编号：1674-0270（2025）35-0052-03

Abstract： Formaldehyde，notorious its potent preservative effct， has been illicitly exploited by unscrupulous producers in the processing of water-soaked foods，creating a concealed cumulative chain of health hazards.Due to the porous texture of water-soaked foods，maldehyde tends to lodge deeply within tissue gaps， making it nearly impossible to remove through rinsing，thus heightening dietary exposure risks.This paper investigates the detection methodologies maldehydeinsuch foods，buildsadietaryriskassessment model，analyzes thedifferentiated impact on sensitive populations.Based on these findings，it proposes a multi-pronged strategy encompassing maximum residue limits， traceability mechanisms，corporate accountability， consumer awareness，ofering both technical insights actionable paths stronger regulatory interventions.

Key Words： maldehyde residues; water-soaked foods; chromatographic detection; dietary exposure; food safety

水浸类食品在加工与贮运过程中极易品质下降，仍存在小作坊化生产、原料来源不透明、检测覆盖有限等问题，增加了执法难度。（剩余3758字）