论文总字数：18208字

摘 要

食品添加剂作为食品工业中最为基础的原料，对食品的生产工艺、产品质量以及安全卫生都起到至关重要的作用。近年来，有关于食品添加剂的违规使用的报道屡见不鲜，尤其是在生姜中常检测到二氧化硫含量超标，而红枣中也被检测到含有苯甲酸，因此生姜中硫和红枣中苯甲酸到底是自然生成还是后来添加的，成了该类问题的焦点。

本文对于以上状况并进行了深入研究，进一步对生姜中硫本底含量和红枣中苯甲酸本底进行检测和研究，此外对于生姜制品和红枣制品进行进一步的检测。其中生姜中硫的检测使用国家标准GB/T 5009.34－2003蒸馏法，而红枣中苯甲酸的检测采用国标GB/T 23495－2009高效液相色谱。通过实验得出，生姜中二氧化硫的含量大多数都在0.01~0.04（g/kg）之间，且新老生姜中二氧化硫含量差别不大。而对于不同的生姜制品，在添加有亚硫酸盐类添加剂其二氧化硫含量显著增加，而没有添加的则和本底含量基本相同。对于不同地区红枣的研究，其中骏枣中苯甲酸本底的含量在80g/kg左右，其他地区的红枣中苯甲酸本底在20~40g/kg之间。对于不同的红枣制品，在其成本表中包含有有苯甲酸时，其苯甲酸含量显著增加，而没有添加该类添加剂时则和本底含量基本相同。

关键词: 红枣; 生姜; 苯甲酸; 二氧化硫

Investigation of the bottom content in Ginger and the

bottom content of benzoic acid in red dates

ABSTRACT

Food additives food industry as the most basic raw materials, food production processes, product quality and safety and health have played a crucial role. In recent years, there are reports of illegal use of food additives not uncommon, especially in the ginger often detected excessive levels of sulfur dioxide, and dates also be detected by containing benzoic acid, sulfur and therefore ginger dates of benzoic acid in the end is a natural generated or added later, it became the focus of this kind of problem.

In this paper, for the above situation and conducted in-depth research, further background ginger sulfur content and dates in the background to detect benzoic acid and research, in addition to products for ginger and jujube products for further testing. Wherein ginger sulfur detection using the national standard GB / T 5009.34-2003 distillation, and dates of benzoic acid were detected by the national standard GB / T 23495-2009 high performance liquid chromatography. By experiment, ginger sulfur dioxide content of most of the 0.01 ~ 0.04 (g / kg) between sulfur dioxide and little difference in the new and old ginger. As for the different products of ginger, add sulfite additives significantly increase its sulfur dioxide content, without the added background and content is basically the same. Different regions of the dates, which Junzao benzoic acid content of the bottom at around 80g / kg, dates in other parts of benzoic acid in the background between 20 ~ 40g / kg. For different dates products, included in the cost table has benzoic acid, its acid content increased significantly, without adding such an additive is substantially the same content and background.

Key words:ginger;red dates;benzoic acid; sulfur

目 录

摘 要 ………………I

ABSTRACT II

第一章 文献综述 1

1.1 研究背景 1

1.1.1 生姜 1

1.1.2 红枣 2

1.2 食品中二氧化硫的测定方法 3

1.3. 食品中苯甲酸的测定方法 4

1.4 研究目的及意义 4

第二章 生姜中硫含量的测定 5

2.1 实验材料 5

2.2. 试剂以及仪器 5

2.1.2 试剂 5

2.2.2 仪器 5

2.3 实验方法 5

2.3.1 实验步骤 5

2.3.2 实验结果的计算 6

第三章 红枣中苯甲酸含量的测定 7

3.1 实验材料 7

3.2 试剂以及仪器 7

3.1.2 试剂 7

3.2.2 仪器 7

3.3 实验方法 7

3.3.1 苯甲酸标准溶液的制备 7

3.3.2 实验步骤 7

3.3.3 实验结果的计算 8

第四章 结果与讨论 9

4.1 生姜实验结果及讨论 9

4.1.1 样品中二氧化硫的含量 9

4.1.2 结果分析 11

4.1.3 平行实验 11

4.2 红枣实验结果及讨论 12

4.2.1 苯甲酸标准曲线 12

4.2.2 样品中苯甲酸的含量 12

4.2.3 结果分析 15

4.2.4 平行试验 ............................................................................................15

第五章 结论与总结 18

5.1 结论 18

5.2 总结 18

参考文献 19

致谢..............................................................................................................................21

请支付后下载全文，论文总字数：18208字