鲜动物性可食用组织SO_2残留的初步检测与分析

Preliminary Detection and Analysis of SO_2 Residue in Fresh Edible Animal Tissue

SO2在食品中残留所致的危害日益受到重视。国内动物性可食用组织中其残留检测及限值研究报告不多见。论文首次报告用改进GB/T5009.34食品中亚硫酸盐盐酸副玫瑰苯胺法。对55份鲜猪肉、牛肉及脂肪和肠组织的SO2残留检测。结果45份超过检测限,残留率81.8%,残留量<1.05 mg/kg～4.35 mg/kg,平均值2.03 g/kg。猪食用组织残留量高于牛食用组织,猪肌肉组织高于脂肪组织,牛肌肉组织则低于脂肪组织。肠组织残留最高,盐渍肠衣高于鲜肠。鲜动物性可食用组织SO2残留是一个新问题,但发生、限值、风险评估等值得深入研究。

SO2 residue hazards in foods to human body are paid attention to.Reseaches on animal edible tissue SO2 residue and the residual limits are rare.Detection limits of improving GB/T 5009.34 method,pararosaniline hydrochloride spectrophotometric determination of sulfites in foods,is 1.00 mg/kg.In 55 fresh pork,beef and fat and intestinal tissue,SO2 residual are tested in 45 samples.Residue positive rate is 81.8%.Residual volume is 1.05-4.35 mg/kg.The mean residual volume is 2.03 mg/kg.Residue volume in swine edible tissue is higher than in cattle.Muscle tissue is higher than fat tissue in swine,but muscle tissue is lower than fat tissue in bovine.Residue in swine intestinal tissue is higher than muscles.Residue in salinization intestine is higher than fresh intestine of swine.SO2 residue in fresh edible tissue in swine and cattle is a new problem,but occurs,limits,risk assessment of SO2 residues in fresh edible animal tissue should be systematic studied.