豆芽中尿素的残留及风险监测评估

Residue and Risk Assessment of Urea in Bean Sprouts

为了了解江苏省豆芽产品中尿素污染水平,及时发现食品安全隐患,对江苏省108批次豆芽产品中的尿素进行检测。结果表明:在108批次豆芽产品中人为添加尿素的可能性为52.8%,黄豆芽中尿素质量分数20~100 mg/kg的样品占比最大(55.6%),其次为尿素质量分数100~200 mg/kg的样品(占比16.7%);绿豆芽中尿素质量分数35~100mg/kg的样品占比最大(35.5%),其次为尿素质量分数100~200 mg/kg的样品(占比25.8%),相比之下,绿豆芽中总的尿素质量分数高于黄豆芽。根据试验结果,尿素在豆芽生产加工过程中使用普遍,并且质量分数较高,存在一定安全风险。

In order to understand the urea content of bean sprouts in Jiangsu Province,food safety hazards were found in time.The urea in 108 batches of bean sprouts in Jiangsu Province was tested.The results showed that the possibility of artificial addition of urea in 108 batches of bean sprouts was 52.8%.The soybean sprouts containing 20-100 mg/kg urea accounted for the largest proportion(55.6%),followed by those containing 100-200 mg/kg urea(16.7%).The mung bean sprouts with urea content of 35-100 mg/kg accounted for the largest proportion(35.5%),followed by those with urea content of 100-200 mg/kg(25.8%).In contrast,the total urea content of mung bean sprouts was higher than that of soybean sprouts.According to the test results,urea was widely used in bean sprouts,and its content was high,which had certain safety risks.