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《Chinese Journal of Public Health Engineering》 2016-01
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Investigation of red synthetic colorant in cooked meat products in Dalian

SONG Yue;CHEN Ying;BAI Xin;ZHANG Lei;Department of Physical and Chemical testing,Dalian Center for Disease Control and Prevention;  
Objective To understand the use of red synthetic colorant in cooked meat products in Dalian,and provide scientific basis for the future regulation. Methods 104 samples produced by large meat plant and small workshops in four categories were randomly collected. The content of Red 2G,Allura red,Erythrosine,Ponceau 4R,Amaranth and New red were analyzed by high performance liquid chromatography-diode array detector. Results The forbidden pigment Red 2G was not detected,while Allura red,Erythrosine,Ponceau 4R were checked out. The total detection rate of Allura red was up to65. 4%,with 3. 4 % exceeded the standard limit of sausage products. Conclusion Red synthetic colorant are commonly added to cooked meat products,especially in sausage products. Excessive use and abuse are found in products manufactured by small workshops. The supervision on individual workshops should be strengthened.
【CateGory Index】: R155.5
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