食用海产品中亚硝酸盐含量的分析  

Distribution analysis of nitrite in seafood

作　　者：张建云[1] 潘华英[1] 

机构地区：[1]苏州卫生职业技术学院检验药学系,江苏苏州215009

出　　处：《南京工业大学学报（自然科学版）》2011年第6期107-110,共4页Journal of Nanjing Tech University(Natural Science Edition)

摘　　要：根据食品中亚硝酸盐测定的国家标准,针对食用海产品的特点,应用分光光度法,对海虾皮、海蜒、淡菜干、海虾米、海带、海蜇、紫菜等十多种海产品进行检测,并对检测数据进行统计分析,得出上述海产品中亚硝酸盐的含量情况。结果表明:海虾皮、凤尾鱼干、对虾干中亚硝酸盐含量相对偏高,已超过国家标准GB2762—2005中鱼肉的限量指标(3 mg/kg),但仍低于上述国标中酱腌菜的限值(20 mg/kg)和GB2760—2011中腌腊肉制品类的限量指标(30 mg/kg);正规渠道经销的大部分海产品亚硝酸盐含量低于国家标准允许的范围。According to the national standard for nitrite determination and the characteristics of the marine products,spectrophotometry was chosen to detect the nitrite content in 10 kinds of seafood,including shrimp skins,young anchovy,dried mussel,dried shrimps,kelp,and jellyfish.The data were treated by statistical analysis to obtained the results of nitrite content.The result was indicated that shrimp skins,dried shrimps and dried anchovy were high nitrite foods,the nitrite content exceeded the fish limited index（3 mg/kg） of national standard GB2762—2005 but remained below the pickle limited index（20 mg/kg） and the cured meat limited index（30 mg/kg） of international standard GB2762—2011.The nitrate contents in most seafood from legal distribution channel were lower than that of the national standard.

关 键 词：食品安全 食用海产品 亚硝酸盐测定 

分 类 号：O69[理学—化学]