2006～2010年深圳市十五类食品中二氧化硫残留量分析

Analysis of sulfur dioxide residues in 15 categories of food products in Shenzhen City from 2006 to 2010

目的了解深圳市十五类食品中二氧化硫残留状况,为制定相应的监管措施提供依据。方法 2006～2010年对深圳市流通市场上的十五类食品按照GB/T5009.34-2003方法检测二氧化硫残留量。结果 1823份食品样品中,符合国家卫生标准1 582份,合格率86.78%,十五类食品的合格率从高到低依次为葡萄酒、饮料、糖类、粉丝>月饼>腐竹>干果>豆制品>蜜饯>水产品>干菜>肉制品>面制品>酱腌菜>鲜果蔬,合格率呈逐年提高趋势。结论食品中二氧化硫残留超标最严重的是鲜果蔬,超标率达29.20%,酱腌菜超标率达18.67%,面制品、肉制品、干菜、水产品次之。应加强相关类别食品监督检测,以保证消费者的身体健康。

Objective To understand the status of sulfur dioxide residues in 15 categories of food products in Shenzhen.Methods The content of the sulfur dioxide residues in 15 categories of food collected from the trading markets from 2006 to 2010 were determined according to the method of GB/T5009.34-2003.Results The total qualification rate was 86.78% in 1 823 samples having been improved year by year from 2006 to 2010.The qualification rates from high to low was in the order of wine,beverages,sugar,bean starch noodles,followed by mooncake,dry soya cream,dried fruit,bean products,glazed fruit,aquatic products,dried vegetable,meat products,flour products,salted vegetable,fresh fruit and vegetable.The content of sulfur dioxide residues in fresh fruit and vegetable was as high as 29.20%.The exceeding standard rate of salted vegetable was 18.67%.Conclusion The monitoring and inspection of hygienic conditions of foods be strengthened to guarantee the consumers＇ health.