2014-2015年郑州市熟肉制品中亚硝酸盐检测与分析

摘要

Objective To investigate the residue level of nitrite in cooked meat products in Zhengzhou city during 2014-2015 and provide scientific basis for strengthening food security control.Methods Griesssaltzman method was used to detect the nitrite contents of 878 cooked meat products and analyzed the results.Results The average nitrite detection rate was 87.9％ (772/878) and the average overall past rate was 9.7％ in 878cooked meat samples.Conclusions Nitrite is commonly used in cooked meat products in Zhengzhou but most is uner the permissible dosage of food additive safety criterion.%目的 了解郑州市熟肉制品中亚硝酸盐残留量现状,为食品安全监管提供科学依据.方法 采用盐酸萘乙二胺比色法对2014与2015年度抽检的878份熟肉制品中亚硝酸盐进行检测,并对结果进行统计分析.结果 878份熟肉制品中,亚硝酸盐的平均检出率为87.9％(772/878),平均超标率为9.7％(78/878).结论 在郑州市售熟肉制品的加工过程中亚硝酸盐的使用较普遍但比较规范,基本符合食品添加剂安全标准规定的允许量.