摘要
为了掌握雅安市售酱卤肉制品中的亚硝酸盐残留现状,通过对雅安市人口比较密集的四个相关市场的随机采样,根据GB/T5009.33-2003食品中亚硝酸盐与硝酸盐的测定,采用盐酸萘乙二胺法,并依据食品添加剂卫生标准GB2760-1996进行评价。对12份酱卤肉制品中亚硝酸盐残留量的检测结果表明,亚硝酸盐的超标率达41.7%,最高达2.48倍。雅安市售酱卤肉制品中的亚硝酸盐残留情况严重,有关部门应引起高度重视。
The samples of unpacked pot-stewed meats were randomly taken from four markets to grasp nitrite residual contents of post-stewed meats in Ya-an city. According to GB/T5009. 33 - 2003, nitrate and nitrite residues were determined by the N- （et- naphthyl） -ethylenediamine dihydroehloride method, and were evaluated by the food additives and health standards GB2760-1996. The results showed that nitrite residues in 41. 7% the samples were higher than the level of the standard, and the highest one exceeded 2. 48 times of that of the standard. The nitrite residual situation of marked-a- vailable pot-stewed meats is serious in Ya-an city, to which should be paid more attention.
出处
《肉类工业》
2008年第2期18-20,共3页
Meat Industry
关键词
酱卤肉
亚硝酸盐
残留
pot-stewed meat
nitrite
residue
