石家庄市生产和销售的熟肉制品中亚硝酸盐含量的测定

目的了解石家庄市生产和销售熟肉制品中亚硝酸盐残留量。方法采集市场上销量比较好的3类熟肉制品各20份,采用723可见分光光度法进行残留量定。结果20种肉灌肠类亚硝酸盐含量范围在0.0017～0.042g/kg之间,20种烧烤肉在0.0024～0.043g/kg之间,20种酱卤肉在0.0021～0.030g/kg之间。其中灌肠类和烧烤类各有1种样品亚硝酸盐含量超标,合格率为96.7%。结论该市熟肉制品中亚硝酸盐残留量合格率较高,但食品卫生监管部门考虑降低亚硝酸盐残留的措施和方法仍很必要。

Determination of Nitrite Residues in Cooked Meat in Shijiazhuang City

[ Objective] To understand the nitrite residues in cooked meat produced and sold in Shijiazhuang City. [ Methods] A total of 20 samples of 3 kinds of cooked meat with better sales were tested for nitrite residues by 723 visible spectrophotometry. [ Resuits]Nitrite concentration of 20 kinds of meat sausage ranged from 0. 0017 - 0. 042 g/kg, that of barbecue meat ranged from 0.0024 ~0. 043 g/kg, that of sauced meat ranged from 0.0021 -0.030g/kg. Nitrite concentration of 1 kinds of each sample of sansage and barbecue were over standard, the qualified rate was 96.7%. [ Conclusion]The qualified rate of nitrite residues in cooked meat is high in Shijiazhuang City, however, the food hygiene supervision departments are still necessary to develop the control measures to reduce the nitrite residues.