蔬菜及其制品中亚硝酸盐的常用分析方法  

Common Analytical Methods for Nitrite in Vegetables and Their Products

作　　者：孙磊磊 王鸿雁 张娜杰 SUN Leilei;WANG Hongyan;ZHANG Najie(Wuwei Food Inspection and Testing Center,Wuwei 733000,China)

机构地区：[1]武威市食品检验检测中心,甘肃武威733000

出　　处：《食品安全导刊》2024年第34期130-132,共3页China Food Safety Magazine

基　　金：甘肃省市场监督管理局2023年度省局科技计划项目“食品中亚硝酸盐迁移风险的评估与管控”(SSCJG-SP-A202315)。

摘　　要：亚硝酸盐能与还原性物质如胺类发生反应,生成亚硝胺,其已被认定属于强致癌物质。蔬菜作为人们日常膳食中常见的食物,是人体外源性亚硝酸盐的主要来源,因此检测蔬菜及其制品中亚硝酸盐的含量对于确保食品质量安全具有重要的现实意义。本文概述了蔬菜及其制品中亚硝酸盐的常用检测技术,以期为今后蔬菜及其制品中的食品安全保障提供参考。Nitrite reacts with reducing substances such as amines to form nitrosamines,which have been recognized as strong carcinogens.As a common food in people’s daily diet,vegetables are the main source of exogenous nitrite in the human body,so the detection of nitrite content in vegetables and their products is of great practical significance to ensure food quality and safety.This paper summarizes the common detection techniques of nitrite in vegetables and their products,in order to provide a reference for food safety assurance in vegetables and their products in the future.

关 键 词：蔬菜及其制品 亚硝酸盐 分析方法 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]