复合调味料分析数据

Based on the inspection requirements for compound seasonings and actual inspection practices, for solid compound seasonings, a total of 7 indicators are selected as risk evaluation indicators: lead content, arsenic content, benzoic acid content, sorbic acid content, dehydroacetic acid content, cyclamate content, and sodium saccharin content; for semi‑solid compound seasonings, a total of 6 indicators are selected as risk evaluation indicators: lead content, arsenic content, benzoic acid content, sorbic acid content, cyclamate content, and sodium saccharin content; for liquid compound seasonings, a total of 5 indicators are selected as risk evaluation indicators: benzoic acid content, sorbic acid content, dehydroacetic acid content, cyclamate content, and sodium saccharin content.