宁波市售散装熟肉制品中食品添加剂检测与风险分析  

Detection and risk analysis of food additives in homemade meat products

作　　者：张胜男 邢家溧 傅晓 承海 郑睿行 王慧君 沈坚 周子焱 ZHANG Sheng-nan;XING Jia-li;FU Xiao;CHENG Hai;ZHENG Rui-hang;WANG Hui-jun;SHEN Jian;ZHOU Zi-yan(Ningbo Institute for Food Control,Ninbo 315048)

机构地区：[1]宁波市食品检验检测研究院,宁波315048

出　　处：《中国食品添加剂》2020年第7期1-4,共4页China Food Additives

基　　金：国家市场监管总局科技计划项目(2019MK080);浙江省基础公益研究计划项目(LGC20C200003);宁波市泛3315创新团队(2018B-18-C);宁波市高新精英创新团队(甬高科[2018]63号);宁波市现代服务业项目(2019F1017)。

摘　　要：农贸市场摊位及熟食店中散装熟肉制品的卫生状况是居民饮食安全的关键所在,本文通过采集宁波市122家农贸市场熟肉制品摊位和16家熟食店自制或经销的共151份熟肉制品,原料肉涉及5种不同肉类,检测分析了熟肉制品中苯甲酸、山梨酸、脱氢乙酸、胭脂红、亚硝酸盐含量。结果表明,在鸡、鸭、鹅、牛、猪肉类共151批次熟肉制品中,苯甲酸、山梨酸、脱氢乙酸和胭脂红的检出率分别为9.93%、11.26%、5.96%和3.31%;79批次经销样品和72个餐饮服务单位自制样品中,亚硝酸盐的检出率分别为15.19%和1.39%。本研究表明鸡肉和鸭肉类熟肉制品中食品添加剂的超范围使用情况应引起广泛注意。The hygienic condition of homemade cooked meat products in stores and free market is the key for food safety.In this paper,benzoic acid,sorbic acid,dehydroacetic acid,carmine and nitrite in cooked meat products were detected and analyzed.A total of 151 samples in 5 categories of meat products sold in 122 free markets and 16 Deli stores in Ningbo were collected.The results indicated that among 151 batches of cooked chicken,duck,goose,cattle and pork,the detection rates of benzoic acid,sorbic acid,dehydroacetic acid and carmine were 9.93%,11.26%,5.96%and 3.31%,respectively.Among 79 batches of samples and 72 restaurant self-made catering food,the detection rates of nitrite were 15.19%and 1.39%,respectively.The excessive use of food additives in cooked meat should get great attention.

关 键 词：熟肉制品 食品添加剂 检测 风险分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]