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目的:采用模拟顶空方法,检测调味粉中环氧乙烷的残留量,为生产和品质控制提供参考。方法:采用浸提法对调味粉进行样品前处理,采用气相色谱法进行仪器分析,检测香辛料调味粉中环氧乙烷残留量。结果:该方法能够快速、有效地检测出香辛料调味粉中环氧乙烷的残留量。结论:该方法能为调味粉中是否残留环氧乙烷及残留量提供质量评价依据。
OBJECTIVE: To test the residual amount of ethylene oxide in seasoning powder by using simulated headspace method, and to provide reference for production and quality control. Methods: Flavoring powder was pretreated by leaching method and analyzed by gas chromatography. The residue of ethylene oxide in the seasoning powder was tested. Results: The method can detect the residual amount of ethylene oxide in the spice seasoning quickly and effectively. Conclusion: This method can provide the basis of quality evaluation for residual ethylene oxide and residue in seasoning powder.