河南省市售腌制蔬菜中亚硝酸盐含量调查分析  

Investigation of concentration of nitrite in salted vegetables in Henan Province

作　　者：梁振山[1] 张书芳[1] 张丁[1] 周昇昇[1] 

机构地区：[1]河南省疾病预防控制中心,郑州450016

出　　处：《河南预防医学杂志》2016年第10期754-757,共4页Henan Journal of Preventive Medicine

摘　　要：目的调查河南省市售腌制蔬菜制品中亚硝酸盐的含量。方法 2010年从全省18个地市随机采集了市售腌制蔬菜样本338份,用国标法GB/T5009.33检测腌制蔬菜制品中亚硝酸盐的含量。结果在检测的338份样品中只有2份亚硝酸盐含量超出国家标准;腌渍蔬菜的亚硝酸盐平均含量为4.535 8 mg/kg;酱渍蔬菜的亚硝酸盐平均含量为2.703 6 mg/kg;糖醋渍蔬菜的亚硝酸盐平均含量为2.180 0 mg/kg;其他腌制蔬菜的亚硝酸盐平均含量为2.562 5 mg/kg。结论提示河南省市售腌制蔬菜制品的亚硝酸盐含量基本合格。Objective To investigate the concentration of nitrite in salted vegetables in Henan Province. Methods The salted vegetable samples were randomly collected in 18 cities in 2010, and 338 samples in 4 groups of salted vegetables were analyzed according to GB＇T 5009.33. Results There were 338 samples for detecting. The unqualified sample of nitrite among 338 salted vegetables was only 2 samples. The mean of the nitrite concentration in pickle veg- etables was 4.535 8 mg/kg. The mean of the nitrite concentration in sauce vegetables, sugar vinegar vegetables and other vegetable were 2.703 6mg/kg, 2.180 0mg, kg and 2.562 5mg/kg, respectively. Conclusion The results show the nitrite concentration of a larger percent of samples is less than 20 mg/kg.

关 键 词：腌制蔬菜 亚硝酸盐 食品安全 调查 

分 类 号：R155.54[医药卫生—营养与食品卫生学]