火锅汤汁中亚硝酸盐及硝酸盐含量的检测

A SURVEY AND ANALYSIS ON THE CONTENT OF NITRATE AND NITRITE IN THE CHAFING DISH SOUP

目的：探讨火锅餐饮的安全性。方法：对南宁市６家火锅城的５３份火锅汤汁样品用ＧＢ５００９－８５盐酸荼乙二胺法和镉柱法检测。结果：①火锅尾汤中亚硝酸盐、硝酸盐含量均值分别为１．３４ｍｇ／Ｌ、３２４．７４ｍｇ／Ｌ，与底汤相比：硝酸盐含量明显升高（Ｐ＜０．０１）；②方差分析：川味火锅汤汁中亚硝酸盐、硝酸盐含量均低于其他类型火锅汤汁含量（Ｐ＜０．０５、Ｐ＜０．０１）；③逐步回归分析得出回归方程：Ｙ（硝酸盐）＝７０．５０９５＋１７３．４１７９Ｘ１（砂锅）－０．５２２４Ｘ４（肉量）＋０．４１４Ｘ５（蔬菜量）－２４５．６８０１Ｘ１１（川味火锅）。结论：火锅汤汁中硝酸盐的升高可能与蔬菜等食品中硝酸盐移入和汤汁浓缩有关。

Objective:To study the safety of chafing dining Methods:Using naphthalene diaminoethane colorimetric method and cadmium column reduction method,the contents of nitrate and nitrite in 53 chafing dish soup samples from 6 chafing dining restaurants in Nanning were measured ①The average contents of nitrite and nitrate in chafing dish soup are 34 mg/L and 324 71 mg/L respectively,and the later of which shows a significant increase ( P <0 01) when compared with that in hot water;②As to the type of chafing dish,the contents of nitrite and nitrate in diversity type chafing dish show differences:“Sichuang” chafing dish is lower obviously in those contents;③Using stepwise regression analysis,an optimum regression equation is obtained, Y (content of nitrate)=70 505 9+173 417 9 X 1 (sand pan)-0 522 4 X 4 (content of meat)+0 414 0 X 5 (content of vegetable)-245 680 1 X 11 (“Sichuan” chafing dish) Conclusion:The increase in the contents of nitrate in chafing dish soup is probably correlated with engraft of nitrate into such food as vegetable and concentration of soup