大理市售部分腌制品亚硝酸盐含量测定

Determination of Nitrite Content in Some Salted Foods Sold in Dali City

目的:了解目前大理市售部分腌制品中的亚硝酸盐含量。方法:采用盐酸萘乙二胺法(GB/T5009.33-2003),测定大理市售的、多地区的蔬菜类、肉类及豆腐类腌制品中的亚硝酸盐含量。结果:本次测定的腌制品中,亚硝酸盐含量没有超过国家的限值标准,但是3种蔬菜类腌制品的亚硝酸盐含量有统计学差异(F=68.947,P<0.001),采用LSD进行两两比较,各概率值均小于0.05;2种肉类腌制品的亚硝酸盐含量有统计学差异(t=21.824,P<0.001);3种腐乳腌制品的亚硝酸盐含量有统计学差异(F=571.755,P<0.001),采用LSD进行两两比较,各概率值均小于0.05。结论:本次测定的腌制品中亚硝酸盐含量未超过国家限量值,消费者可以放心食用,但是为了降低腌制品中亚硝酸盐含量,可改良腌制品的制作工艺、保藏温度和调整腌制液中的盐浓度。

Objective：To understand the nitrite content in some salted foods sold in Dali city at present.Method：Adopt naphthodiamide hydrochlorid method（GB/T 5009.33-2003）to determine the nitrite content in vegetables,meat and bean curd salted foods sold in various areas of Dali City.Result：During the determination,the nitrite content of the salted foods does not exceed the national standard of limit,but there＇s a statistical difference in the content of nitrite in three kinds of vegetable pickles（F=68.947,P〈0.001）,use the LSD-t,the probability values are less than 0.05.There＇s a statistical difference in the content of nitrite in two kinds of meat pickles（t=21.824,P〈0.001）.There＇s a statistical difference in the content of nitrite in three kinds of fermented bean curd pickles（F=571.755,P〈0.001）,use the LSD-t,the probability values are less than 0.05.Conclusion：The content of nitrite in the salted foods does not exceed the national limit,and the consumers can eat it safely.However,in order to reduce the nitrite content in the salted foods,the production process,the preservation temperature and the salt concentration in the curing solution can be improved.