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Ham sausage is a meat food that is popular among consumers. China has introduced and implemented the national standard "Ham Sausage" (GB / T2012-2006) on June 1, 2007. The standard stipulates that there are "chicken" according to different raw materials. "Intestines", "fish meat intestines", "beef intestines" and other varieties. To prevent food deterioration, manufacturers often add preservatives to the ham sausage. The commonly used food preservatives in China are mainly benzoic acid and its sodium salt, sorbic acid and its potassium salt. Preservatives can inhibit and kill microorganisms, but excessive and excessive use will destroy vitamins in food, increase the burden on the human liver and cause toxic reactions. The national standard GB2760-1996 "Sanitary Standards for the Use of Food Additives" stipulates that benzoic acid in ham sausage meat products should not be detected, and sorbic acid and its potassium salt (calculated as sorbic acid) should not exceed 0.075g / kg. In daily testing work, benzoic acid and sorbic acid added in excess can be detected in ham sausage samples.