处理方式对腐竹中甲醛次硫酸氢钠残留量的影响

Residues of Sodium Formaldehyde Sulfoxylate in Yuba Affected by Cooking Methods

统计分析了实验室内近三年检测甲醛次硫酸氢钠的食品种类及数据,发现以腐竹的阳性检出率最高。为确保消费者安全食用腐竹类食品,本文着重研究了烹饪前处理方式对腐竹中甲醛次硫酸氢钠残留量的影响,检测方法参照GB/T 21126-2007《小麦粉与大米粉及其制品中甲醛次硫酸氢钠含量的测定》。研究发现,延长腐竹浸泡时间不能有效降低甲醛次硫酸氢钠的残留量;在浸泡液中添加一定量的醋酸溶液有利于甲醛次硫酸氢钠的分解析出,能有效减少甲醛对人体健康的威胁。

A statistical analysis of sodium formaldehyde sulfoxylate measurements in food,including its types and data in the laboratory in recent three years. The result was found that the relevance ratio was the highest in yuba. In order to ensure the safety of consumers, this paper focuses on the influence of cooking treatment on yuba to decrease sodium formaldehyde sulfoxylate residues, according to GB/T 21126-2007. The study found that prolonging yuba soaked time cannot be effectively reduce residues of sodium formaldehyde sulfoxylate. Acetic acid solution was added in the soaking liquid to increase decomposition of sodium formaldehyde sulfoxylate, which can decrease the harm to human health effectively.