深圳市腌腊制品中亚硝酸盐含量的调查

目的了解深圳市市场上腌腊制品中亚硝酸盐污染状况，为相关部门提供监管依据。方法采用国家食品卫生检验标准方法（GB／T5009133—2003）即食品中亚硝酸盐与硝酸盐的盐酸萘乙二胺比色法对市场上抽检108份腌腊制品中亚硝酸盐含量进行测定，对测定结果进行分析。结果亚硝酸盐超标率为22．2％，其中腊猪耳、腊兔、麻辣肠、腊鸡和猪头肉类亚硝酸盐平均含量分别高达71．0、56．7、46．2、37．6和35．9mg／kg。不同类样品（腊家禽、腊兔、腊猪肉及内脏、腊牛肉、腊兔肉）的亚硝酸盐含量和超标率差别有统计学意义（χ^2=102．79，P〈0．01）。结论市售腌腊制品中亚硝酸盐滥用情况比较普遍，应引起有关部门重视。

Investigation of Nitrite in Cured Meat Products in Shenzhen City

Objective] To understand the nitrite contamination in cured meat products in markets of Shenzhen City, and provide regulatory basis for relevant departments. Methods] According to Chinese standard analysis method of foods （GB/T 5009133 - 2003 ）, 108 samples of cured meat products were determined nitrite content by naphthyl ethylenediamine hydrochloride colorimetry. The results were analyzed. Results] The over standard rate of nitrite was 22.2%, among which, average content of nitrite in cured pig ear, cured rabbit, spicy sausage, cured chicken and cured meat of pig head was 71.0, 56.7, 46.2, 37.6 and 35.9 mg/kg respectively. The differences of nitrite content and over standard rate between different cured meat products were significant （ χ^2 = 102.79, P 〈 0.01 ）. Conclusion ] Nitrite abuse is serious in cured meat products which should attract the relative departments＇attention.