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二氧化硫是一种无色、有刺激气味的气体,对食品有漂白和防腐作用,是食品加工中常用的漂白剂和防腐剂。食品中使用二氧化硫作为添加剂主要有两个用途:一是用于果干、果脯等的漂白,令其外观更好看,二是二氧化硫还具有防腐、抗氧化等功效,能令食品延长保质期。食品中二氧化硫含量超标将对人体健康造成损害,主要是损伤肝脏,长期食用二氧化硫含量超高的食品具有很多危害。
Sulfur dioxide is a colorless, irritating gas that bleaches and preserves food products and is a common bleach and preservative in food processing. The use of sulfur dioxide as an additive in food mainly serves two purposes. One is to bleach dried fruits and preserved fruits to make them look better. The other is that sulfur dioxide also has the effects of preserving and antioxidizing, which can prolong the shelf life of food. Excessive levels of sulfur dioxide in food will cause harm to human health, mainly damage the liver, long-term consumption of foods with high sulfur dioxide content has many hazards.