I. Definition and classification of food additives 1. Definition The so-called food additive is a natural or chemically synthesized substance added during the production, processing or storage of food. It plays a certain role in the color, aroma, taste or quality of the food. It is not used for food purposes. Nutritional value, it does not include residual pesticides, contaminants and nutritional supplements. That is, in the process of production, processing or preservation of food, substances added to foods that are expected to achieve a certain purpose are called food additives. 2, classification There are many types of food additives, which can be classified into natural food additives and chemical synthetic additives according to their sources. Natural food additives are substances obtained by extracting and processing using animal and plant tissues or secretions and using metabolites of microorganisms as raw materials. For example, capsanthin, tomato red pigment, etc. are extracted from plants. Chemical synthetic additives are organic or inorganic substances obtained through a series of chemical means are more or less toxic, and should be strictly controlled in terms of dosage. Additives can be divided into many types according to different uses: (1) Preservatives (benzoic acid, sodium benzoate, sorbic acid, sodium sorbate) for beverages and fruit pulps; (2) Antioxidants (BHA, BHT, PG, etc.); (3) a coloring agent (nitrite, nitrate NaNO3) for curing meat; (4) bleaching agents (such as canned mushrooms, generally oxidized browning during processing, so soaked with sulfite, as well as the production of noodles, such as SO2, etc., to produce white products); (5) thickeners (such as starch, syrup, etc.); (6) sweeteners (such as sodium saccharin, saccharin, etc., xylitol that does not produce energy, etc.); (7) adding coloring agents (food dyes, pigments) to beverages and candies; (8) Flavoring agents (sodium glutamate, various flavor monomers, etc.); Most of the above additives are chemically synthesized. They are obtained by synthesis reaction such as oxidation, reduction, condensation, polymerization, etc., and some are toxic. Therefore, the content and the specification of the additives and the dosage should be analyzed and calibrated. At present, the use of natural additives such as VC, starch, syrup, red yeast and other natural pigments. Second, the significance of measurement 1. Synthetic additives are toxic, and some have an allergic reaction in foods, which limits the dosage of additives to ensure the health of the people; 2, through inspection can ensure the quality of food hygiene. Third, the requirements of food additives For food additives, first of all, it is harmless and nutritious, followed by color, aroma, taste and form. In addition, there are recommended dosages for the dosage of additives. Some manuals can be found. 4. Projects and methods for determination of food additives There are many different types of additives, so there are many methods for their determination. As with other analytical items, the analytes need to be separated from the complex mixture and then measured. Electric Delivery Table can be adjusted freely, is conducive to the operation of medical staff, Can meet the needs of different hospital, especially for general surgery
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September 28, 2022