2011年海盐县盐腌菜中亚硝酸盐含量调查分析

Analysis on concentration of nitrite from salted vegetables in 2011 in Haiyan county

目的:获得我县盐腌菜中亚硝酸盐含量基底资料,根据检测结果分析情况提供有力科学依据和资料,进而采取相关措施保障群众健康。方法:采用随机方法抽取我县农贸市场售厂家散装、袋装、自制盐腌菜209份进行测定,对各类型腌菜结果进行分析。结果:调查厂家散装腌制菜亚硝酸盐平均含量3.07 mg/kg,袋装腌菜亚硝酸盐平均含量4.20 mg/kg,厂家腌菜合格率为99.2%。家庭自制腌菜亚硝酸盐平均含量19.52 mg/kg,自制腌菜合格率为93.82%。结论:家庭自制腌菜合格率明显低于厂家制作,亚硝酸盐平均含量存在差异。亚硝酸盐含量与蔬菜种类、腌制方式有关,今后应加强对市售自制腌菜亚硝酸盐含量监测,加强健康教育宣传力度,避免因此发生食物中毒,保障群众身体健康。

Objective：To investigate the concentration of nitrite in salted vegetables in Haiyan.According to monitoring results,the scientific basis and data were provided in order to strengthen monitoring and the enhancement to protect consumer health.Methods： Three sorts of 209 salted vegetables from families and factories were selected from market in Haiyan area,then the various data of the concentration of nitrite were analyzed.Results： The average concentrations of nitrite in bulk and the bag were 3.07 mg/kg and 4.20 mg/kg.The qualified rate was 99.2%.The average concentration of nitrite from home-made salted vegetables was 19.52 mg/kg.The qualified rate was 93.82%.Conclusion： The qualified rate of nitrite from Home-made salted vegetables was significantly lower than the factory produced and the average concentrations of nitrite were different.Nitrite concentration was different because of vegetable species and preserved way.Home-made salted vegetables should be strengthened in monitoring and the enhancement of health education in the future,to avoid food poisoning and protect consumer health.