2011年云南省市售熟肉制品中硝酸盐和亚硝酸盐含量检测结果分析

目的:了解2011年云南省市售熟肉制品中硝酸盐和亚硝酸盐含量,为加强食品安全管理监督提供科学依据。方法:根据GB/T5009.33-2010《食品中亚硝酸盐和硝酸盐的测定》采用分光光度法对抽检样品的硝酸盐和亚硝酸盐进行检测,并对检测结果进行统计分析。结果:本次抽检的191件熟肉样品中,硝酸盐检出率100%,合格率28.8%。亚硝酸盐的平均检出率85.3%,合格率99.5%。结论:在云南省市售熟肉制品的加工生产过程中,硝酸盐的使用普遍而且量大。亚硝酸盐的使用普遍但比较规范,基本按照食品添加剂的安全标准规定的允许量添加。

Analysis of detection results of nitrate and nitrite in sold cooked meats from Yunnan province in 2011

Objective:To learn nitrate and nitrite contents in sold cooked meats in Yunnan province in 2011 and to provide the scientific basis for strengthening food safety management and supervision.Methods:According to GB/T5009.33-2010 "Determination of nitrate and nitrite in food",the contents of nitrate and nitrite in samples were detected and the results were statistically analyzed.Results:In 191 cooked meat samples,the detection rate of nitrate were 100%,and the overall pass rate was 28.8%.The average detection rate of nitrite was 85.3%,and the average pass rate was 99.5%.Conclusion:Nitrate was used commonly and excessively in production of cooked meats in Yunnan and nitrite was used commonly but in right amount according to the safety standards.