市售酱腌菜中亚硝酸盐含量及影响因素分析

Analysis on Nitrite Content and Influencing Factors in Commercially Available Pickles

为研究市售酱腌菜中亚硝酸盐的含量及食用安全性,采用分光光度法对全国18个省及直辖市992份样品的亚硝酸盐含量进行分析,这992份样品分属17种蔬菜原料、422种酱腌菜产品,并分析了蔬菜种类、产地、贮藏时间和包装方式对酱腌菜亚硝酸盐含量的影响。结果表明,在992份受调查的样品中,亚硝酸盐平均含量为(1.23±0.95)mg/kg,范围为0.03~9.18 mg/kg,远低于国标的限量要求,经市售酱腌菜进入人体的亚硝酸盐含量仅为0.0009~0.0021 mg/kg体重·d,日常摄入是相对安全的。蔬菜种类和包装方式对酱腌菜亚硝酸盐含量的影响显著(P<0.05),产地和贮藏时间对酱腌菜亚硝酸盐含量的影响不显著(P>0.05)。该研究结果有助于化解消费者对酱腌菜食用安全性的担忧,为科学地选择酱腌菜的加工原料和储藏方式提供了理论参考。

In order to study the nitrite content and edible safety of commercially available pickles, the nitrite content of 992 samples from 18 provinces and municipalities is analyzed by spectrophotometry. These 992 samples belong to 17 kinds of vegetable raw materials and 422 kinds of pickle products. The effects of vegetable species, places of origin, storage time and packaging ways on nitrite content in pickles are analyzed.The results show that the average nitrite content in 992 investigated samples is(1.23±0.95) mg/kg, and the range is from 0.03 mg/kg to 9.18 mg/kg, which is far lower than the national standard for nitrite limit requirements. Nitrite entering human body from the commercially available pickles is only 0.0009~0.0021 mg/kg body weight·d, which is relatively safe for daily intake. The types of vegetables and packaging ways have a significant effect on the nitrite content of pickles(P<0.05), but the places of origin and storage time have no significant effect on the nitrite content of pickles(P>0.05). The research results are helpful to resolve consumers’ concerns about the edible safety of pickles, and provide theoretical references for scientific selection of processing materials and storage methods of pickles.