腌渍菜中亚硝酸盐检测分析与违法使用乱象中基于地方行政处罚的治理研究  

Detection and analysis of nitrite in pickled vegetables and research on the treatment based on local administrative punishment in illegal use and disorder

作　　者：金玥[1] JIN Yue(Shaanxi Police College,Xi'an 710021,China)

机构地区：[1]陕西警官职业学院,西安710021

出　　处：《食品安全质量检测学报》2020年第22期8588-8592,共5页Journal of Food Safety and Quality

摘　　要：目的分析腌渍菜中亚硝酸盐检测及亚硝酸盐违法使用的地方行政处罚治理。方法利用亚硝酸盐与2,3-二氨基萘形成荧光物质原理,运用高效液相色谱法(high performance liquid chromatography,HPLC)检测腌渍菜中的亚硝酸盐含量。结果高效液相色谱法检测亚硝酸盐含量的线性范围处于0~0.40 mg/L范围内;方法检出限为0.01 mg/kg;亚硝酸盐平均回收率参数在80.2%~95.6%范围内;检测5种不同榨菜、5种不同糖蒜、5种不同泡菜、5种不同酱腌菜样品,亚硝酸盐含量合格率为15.00%。结论腌渍菜存在亚硝酸盐含量超标现象。需在加强对腌渍菜质量检测的基础上,加大对腌渍菜生产过程及不合格产品的监管及处罚,以改善腌渍菜质量。Objective To analyze the detection of nitrite in pickled vegetables and the local administrative punishment for illegal use of nitrite.Methods The content of nitrite in pickled vegetables was determined by high performance liquid chromatography on the principle of forming fluorescence with 2,3-diaminonaphthalene.Results The linear range of nitrite content detected by high performance liquid chromatography(HPLC)was 0–0.40 mg/L.The detection limit was 0.01 mg/kg.The average recovery parameters of nitrite ranged from 80.2%to 95.6%.Five kinds of mustard,5 kinds of sweet garlic,5 kinds of pickles and 5 kinds of pickles were detected.The qualified rate of nitrite content was 15.00%.Conclusion The content of nitrite in pickled vegetables exceeds the standard.In order to improve the quality of pickled vegetables,it is necessary to strengthen the supervision and punishment on the production process of pickled vegetables and unqualified products on the basis of the quality inspection of pickled vegetables.

关 键 词：腌渍菜 亚硝酸盐 行政处罚 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] D922.16[轻工技术与工程—食品科学与工程] O657.72[政治法律—宪法学与行政法学]