东北酸菜产品质量检测分析  

Quality Inspection and Analysis of Northeast Pickled Cabbage

作　　者：吴兴壮[1] 张华[1] 张晓黎[1] 付欣[1] 徐立伟[1] WU Xingzhuang;ZHANG Hua;ZHANG Xiaoli;FU Xin;XU Liwei(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]辽宁省农业科学院食品与加工研究所

出　　处：《农业科技与装备》2019年第6期36-38,共3页Agricultural Science & Technology and Equipment

基　　金：沈阳市重大科技成果转化项目(18-400-5-13)

摘　　要：为了解东北酸菜食品质量状况,以重金属、亚硝酸盐、总酸、固形物、防腐剂、微生物限量为指标,选取100份东北三省市售的真空包装酸菜产品进行抽样检验。检测结果表明:重金属含量、大肠菌群及致病菌合格率为100%;亚硝酸盐含量≤6.0 mg/kg(以NaNO2计)的占96%,总酸含量>8.0 g/kg的占74%;食盐含量≤3.0%的占93.3%;固形物含量≥80.0%的占84.2%;山梨酸含量<0.001 g/kg的占75%、苯甲酸含量<0.001 g/kg的占85%。In order to understand the quality status of northeast pickled cabbage,100 vacuum-packed pickled cabbage products sold in three provinces and cities in northeast China were selected for sampling inspection with the indexes of heavy metal,nitrite,total acid,solids,preservatives and microbial limits.The results showed that the qualified rate of heavy metal content,coliform group and pathogenic bacteria was 100%;The nitrite content≤6.0 mg/kg(based on NaNO2)accounted for 96%,and the total acid content>8.0 g/kg accounted for 74%;Salt content≤3.0%accounted for 93.3%;Solid content≥80.0%accounted for 84.2%.The content of sorbic acid<0.001 g/kg accounted for 75%,and benzoic acid<0.001 g/kg accounted for 85%.

关 键 词：酸菜 质量分析 微生物 理化指标 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]