Current situation of preservatives and sweeteners usage in beverages sold near schools in Anshun City
10.16835/j.cnki.1000-9817.2025184
- VernacularTitle:安顺市校园周边市售饮料中防腐剂与甜味剂使用现状
- Author:
LIU Yujie, XU Lin,GONG Ling,WEI Gang, ZHAO Lianwei, QU Guangsheng, CAI Guixiang
1
Author Information
1. Anshun City Center for Disease Control and Prevention Laboratory Department (Anshun Key Laboratory of Food Safety Risk Monitoring), Anshun 561000, Guizhou Province, China
- Publication Type:Journal Article
- Keywords:
Beverages;
Food preservatives;
Sweetening agents;
Eligibility determination
- From:
Chinese Journal of School Health
2025;46(7):1051-1054
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze the characteristics and safety risks of preservatives and sweeteners in beverages sold near schools in Anshun City, so as to provide a evidence for formulating targeted regulatory strategies in campus.
Methods:From December 2023 to July 2024, 834 beverage samples were collected from sales points near primary and secondary schools in Xixiu District and four surrounding townships of Anshun City by a stratified random sampling method. High performance liquid chromatography was used to detect three preservatives (sorbic acid, benzoic acid and dehydroacetic acid) and four sweeteners (sodium saccharin, acesulfame-K, aspartame, and neotame). Differences were analyzed using the Chi-square test.
Results:The overall exceedance rate of preservative was 8.6% (72 samples), with dehydroacetic acid showing the highest exceedance rate (7.0%, 58 samples), significantly higher than sorbic acid (0.6%, 5 samples) and benzoic acid (0.4%, 3 samples) ( χ 2=90.85, P <0.01). The overall exceedance rate of sweetener was 10.4% (87 samples), with sodium saccharin having the highest exceedance rate ( 6.2 %, 52 samples),significantly higher than neotame (2.8%, 23 samples), acesulfame-K (0) and aspartame (0) ( χ 2=262.04, P <0.01). Potential risks were identified due to the co occurrence of multiple additive exceedances, including 0.7% (6 samples) for mixed preservatives and 1.6% (13 samples) for mixed sweetener. No statistically significant differences were found in preservative (7.2%, 26 samples) or sweetener (12.3%, 44 samples) exceedance rates between micro enterprises and large, medium and small enterprises ( χ 2=2.67, 5.16, both P >0.05).
Conclusion:Systemic misuse risk of food additives in beverages sold near school necessitates a risk traceability based regulatory framework, with emphasis on standardizing enterprise production practices and strengthening oversight of sales outlets near campuses.
