腌制食品中亚硝酸盐测定结果分析报告  

Analysis Report of Measurement Results of Nitrite in the Pickled Food

作　　者：龙桂琴 

机构地区：[1]耿马傣族佤族自治县疾病预防控制中心,云南临沧677500

出　　处：《中国卫生产业》2016年第28期82-84,共3页China Health Industry

摘　　要：亚硝酸盐广泛存在于自然界环境中,人体摄入的亚硝酸盐主要来源于蔬菜、肉制品、腌制品等原料中以及食品中所含的硝酸盐转化而来。为正确掌握亚硝酸盐在这些食品中存在的情况,耿马县在2012年5月份分别对10份酱腌菜及10份腌肉制品进行了亚硝酸盐含量的测定。以此分析耿马县市场上的腌制食品安全状况。Nitrite, widely exists in the natural environment, and human intake nitrite mainly comes from raw materials of vegetables, meat product and pickled food and converted from the azotate in food, in order to accurately master the exis-tence condition of nitrite in these foods, Gengma county measures the content of nitrite in 10 pieces of pickles and 10 pieces of dry-cured meat products in May 2012, Based on this analysis,the status of salted food safety in Gengma county is analyzed.

关 键 词：酱腌菜 腌肉制品 亚硝酸盐 分光光度法 

分 类 号：R7[医药卫生—临床医学]