贵州黔东南腌鱼中桔青霉素和亚硝酸盐含量的检测及分析  

Detection and Analysis of Citrinin and Nitrite Content in the Salted Fish from Southeast of Guizhou

作　　者：肖星 杨婕妤 邵征洋 谭俊逸 尤伟雄 汪希兰[1,2] XIAO Xing;YANG Jieyu;SHAO Zhengyang;TAN Junyi;YOU Weixiong;WANG Xilan(School of Public Health,Guizhou Medical University,Guiyang 561113,China;The Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou Medical University,Guiyang 561113,China)

机构地区：[1]贵州医科大学公共卫生与健康学院,贵州贵阳561113 [2]贵州医科大学环境污染与疾病监控教育部重点实验室,贵州贵阳561113

出　　处：《食品安全导刊》2024年第15期108-110,共3页China Food Safety Magazine

基　　金：2021年贵州省大学生创新创业训练计划项目(202110660022);2021年贵州省高等学校教学内容和课程体系改革项目(2021139);贵州医科大学教学改革研究重点项目(JG2021020)。

摘　　要：目的:了解贵州省黔东南腌鱼中桔青霉素及亚硝酸盐的含量水平,为腌鱼的食用安全性提供参考。方法:采集贵州省黔东南榕江县、从江县农户自制的腌鱼,采用荧光分光光度法测定样品中桔青霉素含量,盐酸萘乙二胺可见分光光度法测定样品中亚硝酸盐含量。结果:检测腌鱼样品共60份,检测出的桔青霉素平均含量为0.1725μg·kg^(-1),亚硝酸盐平均含量为1.3820 mg·kg^(-1)。对榕江县、从江县两县的桔青霉素、亚硝酸盐检出含量进行比较,差异不具有统计学意义(P>0.05)。结论:腌鱼样品中桔青霉素和亚硝酸盐含量较低,均未超过食品安全国家限量标准要求。Objective:To investigate the levels of citrin and nitrite in pickled fish in southeast Guizhou province,and to provide reference for the food safety of pickled fish.Method:Pickled fish made by farmers in Rongjiang county and Congjiang county in southeast Guizhou province were collected,and the content of citrin in the samples was determined by fluorescence spectrophotometry,and the nitrite content in the samples was determined by visible spectrophotometry of naphthalene ethylenediamine hydrochloride.Result:A total of 60 pickled fish samples were tested,and the average content of citrin was 0.172 5 μg·kg^(-1) and 1.382 0 mg·kg^(-1).The contents of citrin and nitrite in Rongjiang county and Congjiang county were compared,and the difference was not statistically significant (P>0.05).Conclusion:The contents of citrindicin and nitrite in the pickled fish samples were low,and neither of them exceeded the requirements of the national food safety limit standard.

关 键 词：腌鱼 桔青霉素 亚硝酸盐 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]