建德市盐腌菜中亚硝酸盐含量的调查  

Investigation of concentration of nitrite in salted vegetables in Jiande

作　　者：杨献青[1] 俞文妍[1] 亓跃蓉[1] 赵鹏[1] 黄志强[1] 

机构地区：[1]浙江省建德市疾病预防控制中心,浙江建德311600

出　　处：《中国卫生检验杂志》2009年第12期2952-2953,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:调查亚硝酸盐在市售盐腌菜中的含量。方法:采用随机方法抽取新安江城区市售的散装、袋装4种盐腌菜325份样品进行检测。结果:散装盐腌菜亚硝酸盐含量高于袋装盐腌菜含量,酸菜、腌榨菜亚硝酸盐含量检出率较高,差异有统计学意义。散装有96.67%(174/180)的样品中亚硝酸盐含量≤20 mg/kg,袋装98.62%(143/145)的样品亚硝酸盐含量≤20 mg/kg。Objective：To investigate the concentration of nitrite in salted vegetables.Methods：Four sorts of 325 salted vegetables in bag and in bulk were selected from market in Xin anjiang area.Results：Contents of in bulk were higher that in bag,and the contents of acid-vegetable and preserved mustard were rather high,it had statistical significance.96.67 percent of the contents of selected samples in bag were less than 20 mg/kg,and 98.62 percent of the contents of selected samples in bulk were less than 20 mg/kg.

关 键 词：盐腌菜 亚硝酸盐 调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]