宁波市酱腌菜中二氧化硫残留量的调查研究

Survey and Analysis of the Sulfur Dioxide Residue in Pickles in Ningbo City

[目的]检测了宁波市酱腌菜中二氧化硫的残留情况,为企业生产和食品安全监管部门提供基础数据。[方法]采用GB/T 5009.34-2003蒸馏法,对送检的酱腌菜样品进行了二氧化硫残留量检测。[结果]168份样品中符合国家卫生标准的70份,超标98份,不合格率为58.3%,二氧化硫残留量超标严重,尤其是散装样品。[结论]相关部门应重视酱腌菜的食用安全,采取有效措施,减少二氧化硫残留。

[Objective] To detect the sulfur dioxide residue in pickles of Ningbo City,so as to provide basic data for the safety production of related enterprises.[Method] The residue of sulfur dioxide in the pickles was detected by the means of GB/T5009.34-2003 distillation.[Result] Of 168 samples,70 met the national hygienic standards,while the left exceeded the standards,the unqualified rate was 58.3%,indicating that the sulfur dioxide residue,especially in the bulk pickles,exceeded the standards significantly.[Conclusion] The government should pay attention to the edible safety of pickles and adopt effective measures to reduce the residue of sulfur dioxide.