广西省八角二氧化硫残留量检测结果分析与卫生标准的探讨  

Analysis of sulfur dioxide residues in star anise in Guangxi and discussion on hygienic standard

作　　者：廖艳华[1] 刘展华[1] 陈琨[1] 陈雅洁[1] 周劭桓[1] 

机构地区：[1]广西壮族自治区疾病预防控制中心,广西南宁530028

出　　处：《中国食品卫生杂志》2014年第5期486-488,共3页Chinese Journal of Food Hygiene

基　　金：广西医疗卫生适宜技术研究与开发项目(S201310-02)

摘　　要：目的了解广西省八角二氧化硫残留情况以及烹饪对八角二氧化硫残留量的影响。方法按照随机抽样原则在广西省大型超市、批发市场（包括个体零售点）、八角生产地,随机抽取八角生果和干果样品共计185份,按照NY/T 1435—2007《水果、蔬菜及其制品中二氧化硫总量的测定》测定其二氧化硫残留量,按照GB/T 7652—2006《食品添加剂使用标准》规定八角二氧化硫残留量〈30 mg/kg进行评价,并测定其二氧化硫残留量随存放时间的变化,测定高残留量的二氧化硫八角经过烹饪后其二氧化硫残留量的变化。结果监测的134份干八角二氧化硫残留量检出率为42.5%,超标率为36.6%,干八角二氧化硫残留量范围在1.5～660.6 mg/kg之间,中位值为106.6 mg/kg。其中来源于大型超市、批发市场（包括个体零售点）的八角二氧化硫超标率分别是27.1%和41.9%;八角（二氧化硫残留量为660 mg/kg）经水煮后,其二氧化硫残留量降为19.2 mg/kg。结论广西省流通领域八角存在硫熏现象,但烹饪过后,其汤样（水样）与八角中的二氧化硫残留量都大大降低,有关部门应加强监管监测。Objective To monitor the sulfur dioxide residue in star anise in Guangxi, and understand the changes of the residues by cooking. Methods A total of 180 star anise samples were randomly collected from supermarkets, whole sale markets （including individual retail point） in Guangxi. The sulfur dioxide residues were detected according to the NY/T 1435-2007 and evaluated by GB/T 7652-2006. The changes of sulfur dioxide residue by storage time and cooking were detected. Results The detection rate of sulfur dioxide residue was 42.5% in 134 samples, and the violation rate was 36.6%. The sulfur dioxide residues were in the range of 1.5-660. 6 mg/kg and the median was 106.6 mg/kg. The violation rates were 27.1% and 41.9% from supermarkets and whole sale markets respectively. Sulfur dioxide residue in star anise reduced from 660 to 19.2 mg/kg after cooking. Conclusion Star anise was fumigated by sulfur in Guangxi, which indicated that the relevant departments should strengthen supervision and monitoring. The results showed that the sulfur dioxide residue in soap and star anise was greatly decreased after cooking.

关 键 词：八角 二氧化硫 食品添加剂 残留量 检测 烹饪 卫生标准 

分 类 号：R155.5[医药卫生—营养与食品卫生学]