2006-2009年厦门市部分食品中二氧化硫残留量分析  

Analysis on sulphur dioxide residues in certain food in Xiamen city from 2006 to 2009

作　　者：白艳艳[1] 冷建荣[1] 叶雅真[1] 

机构地区：[1]福建省厦门市疾病预防控制中心,福建厦门361021

出　　处：《中国卫生检验杂志》2010年第9期2268-2269,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解厦门市部分食品中二氧化硫残留情况,为卫生行政部门加强食品安全监督提供依据。方法:2006-2009年对厦门市流通市场上的七类食品按照GB/T5009.34-2003方法检测二氧化硫残留量。结果:296份样品中,符合国家卫生标准279份,合格率94.3%,七类食品的合格率从高到低依次为葡萄酒类>糖果类>酱腌菜>瓜子类>粉丝类>蜜饯类>干菜类;并且合格率逐年提高。结论:应加强对干菜类和蜜饯类食品的监督监测力度,保证消费者的身体健康。Objective：To understand the situation of the sulphur dioxide residues in certain food in Xiamen so as to provide basis for the health administrative departments to strengthen food safety supervision.Methods：The content of the sulphur dioxide residues in seven categories of food collected from the trading market from 2006 to 2009 were determined according to the method of GB/T5009.34-2003.Results：The qualified rate was 94.3% in 296 samples and improved year by year from 2006 to 2009,the highest was wine,followed by candy,salted vegetables,melon seeds,glass noodles,glazed fruit and dried vegetables.Conclusion：The monitoring and supervision should be further strengthened especially in dried vegetables and glazed fruit to guarantee the consumers′ health.

关 键 词：食品 二氧化硫残留量 食品添加剂 

分 类 号：R155.51[医药卫生—营养与食品卫生学]