华容县酱腌菜二氧化硫残留问题的调查

Investigation of sulfur dioxide residue in pickles in Huarong county

目的了解华容县酱腌菜中二氧化硫残留现况,为企业和监管部门提出改进的建议措施。方法采用GB/T5009.34-2003《食品卫生理化检验食品中亚硫酸盐的测定第二法蒸馏法》,对华容酸菜类、泡豇豆类、榨菜类和剁辣椒类4类产品的二氧化硫残留量进行检测。结果 177份定量包装产品样品中,二氧化硫含量超标样品35份,合格率79.7%;小作坊生产的140份散装样品中,二氧化硫含量超标样品45份,合格率67.9%。在夏季定量包装的酸菜类、豇豆类、榨菜类、剁辣椒类产品中,二氧化硫残留量不合格率分别达42.9%、33.3%、36.4%和25.0%,4类散装产品的不合格率分别为55.0%、44.0%、40.9%和41.7%。结论华容县酱腌菜中二氧化硫残留量超标严重,其中散装样品合格率低于定量包装产品,且夏季产品的不合格率远高于冬季。

Objective To investigate the current status of sulfur dioxides （SO2） residues of pickles in Huarong county, and provide improvement approaches to related incorporations and supervision departments. Method According to GB/T5009.34-2003 Food hygiene physical and chemical inspection on the determination of sulfite in food The second method of distillation testing, the SOa residues of 4 kinds of products including Huarong county sauerkraut, bubble cylinder beans, mustard and chopped hot pepper were determined. Results Thirty-five batches of 177 packaged products were tested to have excessive SO2 residues with the pass rate of 79.7%; while 45 batches of 140 bulk products from small workshops had excessive SO： residues with pass rate of 67.9%. In summer, the failure rates of packaged sauerkraut, bubble cylinder beans, mustard and chopped hot pepper were found to be 42.9%, 33.3 %, 36.4 and 25.0%, respectively; while the failure rates were 55.0%, 44.0%, 40.9% and 41.7% for the bulk products. Conclusion The SO2 residues of pickles in Huarong county exceed seriously, the pass rate of bulk products is lower than that of packaged products; moreover, the failure rates of products in summer were much higher than those in winter.