深圳市腌腊制品中亚硝酸盐含量的调查  

Investigation of Nitrite in Cured Meat Products in Shenzhen City

作　　者：李瑞园[1] 刘红河[1] 吕玉琼[1] 陈裕华[1] 罗若荣[1] 陈慧玲[1] 

机构地区：[1]广东省深圳市疾病预防控制中心,518020

出　　处：《职业与健康》2009年第21期2281-2282,共2页Occupation and Health

摘　　要：目的了解深圳市市场上腌腊制品中亚硝酸盐污染状况,为相关部门提供监管依据。方法采用国家食品卫生检验标准方法(GB/T5009133-2003)即食品中亚硝酸盐与硝酸盐的盐酸萘乙二胺比色法对市场上抽检108份腌腊制品中亚硝酸盐含量进行测定,对测定结果进行分析。结果亚硝酸盐超标率为22.2%,其中腊猪耳、腊兔、麻辣肠、腊鸡和猪头肉类亚硝酸盐平均含量分别高达71.0、56.7、46.2、37.6和35.9mg/kg。不同类样品(腊家禽、腊兔、腊猪肉及内脏、腊牛肉、腊兔肉)的亚硝酸盐含量和超标率差别有统计学意义(χ2=102.79,P<0.01)。结论市售腌腊制品中亚硝酸盐滥用情况比较普遍,应引起有关部门重视。[ Objective] To understand the nitrite contamination in cured meat products in markets of Shenzhen City, and provide regulatory basis for relevant departments. [ Methods] According to Chinese standard analysis method of foods （GB/T 5009133 - 2003 ）, 108 samples of cured meat products were determined nitrite content by naphthyl ethylenediamine hydrochloride colorimetry. The results were analyzed. [ Results] The over standard rate of nitrite was 22.2%, among which, average content of nitrite in cured pig ear, cured rabbit, spicy sausage, cured chicken and cured meat of pig head was 71.0, 56.7, 46.2, 37.6 and 35.9 mg/kg respectively. The differences of nitrite content and over standard rate between different cured meat products were significant （ χ^2 = 102.79, P 〈 0.01 ）. [ Conclusion ] Nitrite abuse is serious in cured meat products which should attract the relative departments＇attention.

关 键 词：亚硝酸盐 腌腊制品 食品分析 调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]