Analysis of food additives and contaminant residues in Yueyang pickled vegetables and recommendations for quality control measures

Authors

LI Ge, Yueyang Inspection and Testing Center , Yueyang , Hunan 410042 , China;Hunan Province Pickled Vegetable Product Quality Supervision and Inspection Center , Yueyang , Hunan 410042 , China
YU Linyu, Yueyang Inspection and Testing Center , Yueyang , Hunan 410042 , China;Hunan Province Pickled Vegetable Product Quality Supervision and Inspection Center , Yueyang , Hunan 410042 , China
ZHANG Lumiao, Hunan Provincial Institute of Product and Goods Quality Inspection , Changsha , Hunan 410007 , China;Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning , Changsha , Hunan 410111 , China
LI Huimin, Yueyang Inspection and Testing Center , Yueyang , Hunan 410042 , China;Hunan Province Pickled Vegetable Product Quality Supervision and Inspection Center , Yueyang , Hunan 410042 , ChinaFollow
ZHU Li, Yueyang Inspection and Testing Center , Yueyang , Hunan 410042 , China;Hunan Province Pickled Vegetable Product Quality Supervision and Inspection Center , Yueyang , Hunan 410042 , China
ZHOU Hu, Yueyang Inspection and Testing Center , Yueyang , Hunan 410042 , China;Hunan Province Pickled Vegetable Product Quality Supervision and Inspection Center , Yueyang , Hunan 410042 , China

Corresponding Author(s)

李慧敏（1980—），女，岳阳市检验检测中心主任药师，硕士。E-mail：55917320@qq.com

Abstract

［Objective］ To analyze the detection of food additives and contaminants in Yueyang pickled vegetable products and propose quality control measures.［Methods］ In 2024,a survey was conducted to test food additives and contaminants in pickled vegetable products from 10 districts in Yueyang.A total of 5 712 batches of pickled vegetables were sampled.Specifically,10 batches are found to be non -compliant,resulting in a non -compliance rate of 0.18%,indicating overall good quality.Regarding food additives,10 types are detected in the products,with detection rates ranging from 0% to 73.49% and an excess rate from 0% to 1.86%.The most commonly misused additive is the colorant lemon yellow,which had an excess rate of 1.86%,followed by sulfur dioxide residue,with an excess rate of 1.02%.In terms of contaminant residues,while the detection rate for contaminants in Yueyang pickled vegetables is relatively high,no instances of exceeding the safety limits are found.［Results］］ Food additives are commonly used in Yueyang pickled vegetables,and there are isolated instances of non -compliant use of these additives,but overall the residue levels of contaminants are safe.［Conclusion］ It is recommended 引用格式：李格，余林宇，张露苗，等.岳阳酱腌菜食品添加剂和污染物残留情况分析及质量控制措施建议 ［J］.食品与机械，2025，41（6）：57-62.C itation:LI Ge,YU Linyu,ZHANG Lumiao,et al.Analysis of food additives and contaminant residues in Yueyang pickled vegetables and recommendations for quality control measures [J].Food & Machinery,2025,41(6):57-62.that regulatory authorities establish a quality control system for food additives in pickled vegetable products,standardize production practices for both businesses and individual vendors,and promote the healthy development of the pickled vegetable industry to ensure consumer safety.

Publication Date

7-3-2025

First Page

57

Last Page

62

DOI

10.13652/j.spjx.1003.5788.2025.80409

Recommended Citation

Ge, LI; Linyu, YU; Lumiao, ZHANG; Huimin, LI; Li, ZHU; and Hu, ZHOU (2025) "Analysis of food additives and contaminant residues in Yueyang pickled vegetables and recommendations for quality control measures," Food and Machinery: Vol. 41: Iss. 6, Article 8.
DOI: 10.13652/j.spjx.1003.5788.2025.80409
Available at: https://www.ifoodmm.cn/journal/vol41/iss6/8

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