| 食品中三聚氰胺的危害及其检测方法 |
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| 作者姓名： | 陈江萍 |
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| 作者单位： | 台州科技职业学院,浙江,318020 |
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| 摘 要： | 三聚氰胺是一种用途广泛的有机化工原料，其含氮量达66．63％。如果在食品原料和食品生产过程中添加，将造成食品中蛋白质虚高的假象，并对人类健康造成严重威胁。对三聚氰胺的性质、用途、危害及检测方法等方面情况进行了综合评述。
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| 关 键 词： | 三聚氰胺 危害 检测方法 |
Hazards and Determination of Melamine in Food |
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| Authors: | Chen Jiangping |
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| Institution: | Chen Jiangping (Taizhou Vocational College of Science and Technology ,Zhejiang 318020) |
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| Abstract: | Melamine is a organic industrial chemicals of many uses. Its nitrogen content about 66.63%. If the melamine was mixed in food,it created the protein content false high in food and harmful to human health. In this paper,its characteristic,uses,hazards and determination methods were summarized. |
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| Keywords: | melamine hazards testing methods |
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