国产复合型食品甜味剂──蛋白糖中糖精钠分析与卫生学管理探讨

目的：研究添加蛋白糖的食品中含有糖精钠的原因及商品蛋白糖卫生学管理问题。方法：应用高效液相色谱法和质谱法；调查商品蛋白糖产品介绍与使用说明中填料配方与使用规则；以及商品蛋白糖国家质量和卫生学标准。结果：商品蛋白糖中含有约10％糖精钠，其产品介绍与使用说明中未标识其配方组成和含量，特别是糖精钠；目前尚无蛋白糖的国家质量和卫生学标准。结论：制造商在商品蛋白糖中添加糖精钠是造成以蛋白糖做甜味剂的食品中含量有糖精钠的原因，建议开展蛋白糖国家质量和卫生学标准研究，加强对其产品介绍与使用说明的规范化管理。

The analysis and the hygiene management on the sodium saccharin in protein sigar a complex food sweets made in China

Objective: To study the causes for the presence of sodium saccharin in food added with protein sigar and the hygiene management on the commercial pro tein. Methods: The Mass Spectroscopy (MS) and High Performnance Liquid Chromatogrophy (HPLC) were used to investigate the introduction of commerci pro tein sigar, its ingredients and usage directions, and the National Quality Standard and Hygiene Standard. Result: Commercial protein sigar contained about 10% sodium saccharin. In the directions and the introduction of the product, the ingredients and content, especially sodium Saccharin, are not labelled Presently there are still no National Quality Standard and Hygiene Standard established for protein sigar. Conclusion: Protein sigar added with sodium saccharin by the manufac turer is the cause for the presence of sodium sacchrin in food. It is suggested that National Quality Standard and the Hytiene Standard should be established and the standarization management be strengthened on the products intoduction and directions.