某大学及周边烤炸食品中亚硝酸盐和苯并芘监测  

DETERMINATION OF NITRITE AND BAP IN BAKED OR FRIED FOODS FROM A UNIVERSITY AND AROUND

作　　者：张巧英[1] 张龙杰[1] 唐晓渝[1] 刘明芳[1] 刘敏华[1] 

机构地区：[1]西南大学医院,重庆400715

出　　处：《现代预防医学》2010年第8期1435-1437,1440,共4页Modern Preventive Medicine

摘　　要：[目的]了解某大学及周边摊点烧烤和油炸食品中亚硝酸盐和苯并芘(Benzo(a)pyrene,BaP)的含量。[方法]采集西南大学食堂及周边8个点共26个烧烤和油炸食品,由西南大学食品科学学院测定其亚硝酸盐和BaP的含量。[结果]摊点4的烤羊肉串的亚硝酸盐35.585mg/kg,超过国家规定的30mg/kg;食堂3的烤豆干样本中BaP的含量为5.08μg/kg,食堂4的炸土豆中BaP的含量为5.98μg/kg,摊点4的全部样本中BaP的含量超过国家规定的5μg/kg水平。[结论]烧烤和油炸食品中存在亚硝酸盐和BaP超标情况,摊点超标情况高于食堂,BaP高于亚硝酸盐,建议尽量避免食用烤炸食品。[Objective] To investigate the content of Nitrite and Benzo （a） pyrene （BaP） in barbecued and fried foods from a certain university and stalls around it. [Methods] The content of Nitrite and BaP in 26 barbecued and fried foods from 8 spots which were Southwest University canteens and stalls around it was determined by the College of Food Science of Southwest University. [Results] The content of Nitrite in mutton shashlik from stall 4 was 35.585 mg / kg,which was above national standard; The content of BaP in barbecued dried bean curd from canteen 3 was 5.08μg / kg,fried potato from canteen 4 was 5.98μg / kg,and all of barbecued and fried foods from stall 4 were more than national standard which was 5μg / kg. [Conclusion] The content of Nitrite and BaP in barbecued and fried foods from a university canteens and stalls around it partly was more than national standard,especially in stalls and BaP; To avoid eating barbecued and fried foods should be suggested.

关 键 词：食堂 摊点 烤炸食品 亚硝酸盐 BAP 

分 类 号：R15[医药卫生—营养与食品卫生学]