2007年随州市卤菜食品中亚硝酸盐含量调查

Survey on Nitrate Content in Pot-stewed Food in Suizhou City in 2007

[目的]检测不同种类卤菜食品中亚硝酸盐的含量,了解其中亚硝酸盐超标情况及调查分析其来源,为食品卫生监督提供指导。[方法]分类采集菜市场内各个卤菜摊点的卤菜样品,并对每份样品,针对其原料配方、制作工艺、生产流程等做详细调查。采用盐酸萘乙二胺法进行亚硝酸盐含量检测[1]。[结果]618份样品中,亚硝酸盐含量超标率为15.2%,其中卤肉超标较严重,为22.0%,卤牛肉尤其严重为38.6%,卤素菜中亚硝酸盐含量超标率相对较低为2.3%。[结论]卤肉制品中亚硝酸盐含量超标严重,特别是卤牛肉尤为突出。亚硝酸盐含量超标的卤菜在其加工过程中都使用过"老水","老水"是卤菜中亚硝酸盐含量超标,引起食物中毒的主要原因。

[Objective]To test the nitrate content in various pot-stewed food, to understand the excess use of nitrate and try to find its source so as to provide directions for food hygiene supervision. [Methods]Samples of pot-stewed food from food stands in vegetable markets were collected and their formulas, production process and storage were carefully analyzed. The content of nitrate is tested by using hydrochloric acid naphthalene ethylene diamine（Cl2H18 N3C12 ）. [Results]15.2% of the samples have an excess of nitrate. 22.0% of pot-stewed pork and 38.6% of pot-stewed beef have an excess of nitrate. While 2. 3% of pot-stewed vegetables have an excess, which is relatively low. [Conclusion]An excess of nitrate in pot-stewed meat is very common, especially in pot-stewed beef. ＂Laoshui＂ （brine） is commonly used in the production process. ＂Laoshui＂ contains a high percentage of nitrate, which is the main cause of food poisoning.