绿豆糕山梨酸安全评价检测数据

山梨酸及其钾盐是食品添加剂中防腐剂的一种。如果长期大量服用，会对肝脏、肾脏、骨骼造成危害。造成食品中山梨酸不合格的主要原因有生产经营企业为延长产品保质期，或者弥补产品生产过程卫生条件不佳而超限量、超范围使用等。 本数据主要用于监测本公司绿豆糕山梨酸含量指标的情况，通过检测数据，可以判断绿豆糕山梨酸含量是否符合食品安全生产标准，避免因绿豆糕山梨酸含量超标导致的食品安全问题，进一步保障消费者的食品安全。1、样品来源：本项目抽检的绿豆糕全部来源于公司内部生产的产品。2、数据检测：样品经前处理后，根GB5009.28-2016第一法检测原则，利用液相色谱仪进行检测，得出数据。3、数据判定：山梨酸含量的计算，X=(p x V) /( M x 1000)。X为试样山梨酸含量，单位为g/kg；p为测得值，单位mg/L；V为样品溶液定量体积，单位mL；m为试样质量，单位g；绿豆糕山梨酸含量标准要求为小于1.0g/kg（标准出自GB2760-2014 食品添加剂使用标准）。 4、数据应用：通过抽检数据分析研判，我们可以判断绿豆糕山梨酸含量是否符合食品生产标准，避免因含量超标而产生的食品安全问题，为监管提供依据。Sorbic acid and its potassium salt are types of preservatives in food additives. Excessive long-term intake may cause harm to the liver, kidneys and bones. The main causes of unqualified sorbic acid content in food include excessive or off-specification use by production and operation enterprises, in order to extend product shelf life or compensate for poor hygiene conditions during the production process. This dataset is primarily used to monitor the sorbic acid content index of mung bean cakes produced by our company. Based on the test data, we can determine whether the sorbic acid content in mung bean cakes meets food safety production standards, avoid food safety issues caused by excessive sorbic acid content in mung bean cakes, and further ensure consumer food safety. 1. Sample Source: All mung bean cakes sampled in this project are from products produced internally by the company. 2. Data Detection: After pre-treatment, the samples are tested using a liquid chromatograph in accordance with the first test method specified in GB 5009.28-2016, and the test data are obtained. 3. Data Judgment: The sorbic acid content is calculated as: X=(p × V)/(M × 1000). Where X is the sorbic acid content of the test sample, with the unit of g/kg; p is the measured value, with the unit of mg/L; V is the fixed volume of the sample solution, with the unit of mL; m is the mass of the test sample, with the unit of g. The standard requirement for sorbic acid content in mung bean cakes is less than 1.0 g/kg (the standard is specified in GB 2760-2014 National Food Safety Standard for the Use of Food Additives). 4. Data Application: Through analysis and evaluation of the sampling test data, we can determine whether the sorbic acid content in mung bean cakes meets food production standards, avoid food safety issues caused by excessive content, and provide a basis for supervision.