平湖市市售酱腌菜添加剂检测结果分析

Analysis of Testing Results of Additives for Pickled Vegetables in Pinghu City

目的:了解平湖市流通环节在售酱腌菜中苯甲酸、山梨酸、糖精钠和甜蜜素4种添加剂的使用情况。方法:2018—2020年共抽取133份酱腌菜样品,按照国家食品安全监督抽检实施细则规定的方法进行添加剂含量的检测,并依据GB 2760—2014对检测结果进行判定分析。结果:133份样品的总合格率为68.4%,苯甲酸、山梨酸、糖精钠和甜蜜素的检测合格率分别为72.2%、100.0%、81.2%和78.9%;其中散装、预包装酱腌菜合格率分别63.6%和91.3%,2018年6月至2020年4月上旬和2020年4月下旬至11月的酱腌菜合格率分别53.6%和84.4%,差异均具有统计学意义。结论:酱腌菜中添加剂的使用较为普遍,散装的酱腌菜更容易超限量使用,在整治后酱腌菜的合格率情况有所改善,但仍需要继续加强监督和管理。

Objective:To understand the usage of 4 additives such as benzoic acid,sorbic acid,sodium saccharin and sodium cyclamate in the sales of pickles in Pinghu.Method:A total of 133 pickles samples were taken from 2018 to 2020,and the additive content was tested according to the method specified in the national standard rules,and the test results were judged and analyzed according to GB 2760-2014.Results:The total pass rate of 133 samples was 68.4%,and the pass rates of benzoic acid,sorbic acid,sodium saccharin and sodium cyclamate were 72.2%,100.0%,81.2%and 78.9%respectively;among them,bulk and pre-packaged pickles The pass rates were 63.6%and 91.3%,respectively.The pass rates of pickles from June 2018 to early April 2020 and late April to November 2020 were 53.6%and 84.4%,respectively.The differences were statistically significant.Conclusion:The use of additives in pickles is more common,and bulk pickles are more likely to be used in excess of the limit.After the rectification,the pass rate of pickles has improved,but it is still necessary to continue to strengthen supervision and management.