为了解本地区酱腌菜中常用添加剂的使用情况,对市售174批次不同种类的酱腌菜进行亚硝酸盐、苯甲酸、山梨酸、糖精钠、安赛蜜等常用添加剂检测.结果发现:酱腌菜的总体不合格率为48.28％.复合添加剂的使用较普遍,同时使用防腐剂的样品有78批次,占44.83％,总和超标占31.61％;同时使用甜味剂的样品有18批次,占10.34％.苯甲酸使用量较大,最大添加量为8.51g/kg,超过国家标准7.51倍,不合格率为26.43％.亚硝酸盐的含量和各添加剂的添加量总体呈负相关性.散装样品不合格率较高,为56.34％.%In order to understand the using of common additives in pickles,174 batches of samples were tested for nitrite,benzoic acid,sorbic acid,saccharin sodium and acesulfame potassium.The results showed that the disqualification rate of pickles was 48.28％.The compound additives were used commonly,while 78 batches were used preservatives,accounting for 44.83％ and the disqualification rate was 31.61％.18 batches were used sweeteners,accounting for 10.34％.The use of benzoic acid was large,with the maximum addition of 8.51g/kg,7.51 times more than the national standard,and the disqualification rate was 26.43％.There were a negative correlation between the content of nitrite and the addition of the additives.The disqualification rate of bulk samples was higher,accouting for 56.34％.
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