2011年云南省市售熟肉制品中硝酸盐和亚硝酸盐含量检测结果分析  

Analysis of detection results of nitrate and nitrite in sold cooked meats from Yunnan province in 2011

作　　者：张瑞雨[1] 梁孟军[1] 

机构地区：[1]昆明市疾病预防控制中心,昆明650228

出　　处：《中国卫生检验杂志》2012年第4期890-891,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解2011年云南省市售熟肉制品中硝酸盐和亚硝酸盐含量,为加强食品安全管理监督提供科学依据。方法:根据GB/T5009.33-2010《食品中亚硝酸盐和硝酸盐的测定》采用分光光度法对抽检样品的硝酸盐和亚硝酸盐进行检测,并对检测结果进行统计分析。结果:本次抽检的191件熟肉样品中,硝酸盐检出率100%,合格率28.8%。亚硝酸盐的平均检出率85.3%,合格率99.5%。结论:在云南省市售熟肉制品的加工生产过程中,硝酸盐的使用普遍而且量大。亚硝酸盐的使用普遍但比较规范,基本按照食品添加剂的安全标准规定的允许量添加。Objective：To learn nitrate and nitrite contents in sold cooked meats in Yunnan province in 2011 and to provide the scientific basis for strengthening food safety management and supervision.Methods：According to GB/T5009.33-2010 ＂Determination of nitrate and nitrite in food＂,the contents of nitrate and nitrite in samples were detected and the results were statistically analyzed.Results：In 191 cooked meat samples,the detection rate of nitrate were 100%,and the overall pass rate was 28.8%.The average detection rate of nitrite was 85.3%,and the average pass rate was 99.5%.Conclusion：Nitrate was used commonly and excessively in production of cooked meats in Yunnan and nitrite was used commonly but in right amount according to the safety standards.

关 键 词：硝酸盐 亚硝酸盐 熟肉制品 

分 类 号：R155.5[医药卫生—营养与食品卫生学]