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重庆市加工用辣椒及制品中二氧化硫残留量分析
引用本文:陈京蓉,罗书全,熊鹰,和晋渝,赵怡楠,邹钦培. 重庆市加工用辣椒及制品中二氧化硫残留量分析[J]. 现代预防医学, 2019, 0(12): 2163-2166
作者姓名:陈京蓉  罗书全  熊鹰  和晋渝  赵怡楠  邹钦培
作者单位:重庆市疾病预防控制中心,重庆 400042
摘    要:目的 了解重庆市加工用鲜辣椒中二氧化硫本底含量,分析市售辣椒制品中非法使用二氧化硫类食品添加剂的可能性。方法 在重庆市17个主要辣椒生产区县的种植环节、流通环节(农贸市场、超市和便利店),采集鲜辣椒、干辣椒及辣椒面共2 555份,采用GB5009.34—2016《食品安全国家标准食品中二氧化硫的测定》进行检测。结果 2 555份样品中,检出含二氧化硫的样品1 780份,检出率为69.67%(1 780/2 555),鲜辣椒、烘干鲜辣椒、市售干辣椒、市售辣椒面中二氧化硫的检出率分别为58.55%(363/620)、61.77%(383/620)、76.98%(535/695)、80.48%(499/620)。市售干辣椒和辣椒面中二氧化硫残留量高于国际食品法典委员会( CAC)规定的香辛料中最大使用量(150 mg/kg)的样品共3件。流通环节采集的鲜辣椒中二氧化硫检出率较种植环节样品高,超市和便利店采集的干辣椒和辣椒面二氧化硫含量较农贸市场样品高。结论 重庆市加工用鲜辣椒中存在二氧化硫本底含量,市售干辣椒及辣椒面中可能存在非法使用二氧化硫类食品添加剂的情况,部分商品中二氧化硫残留量较高。

关 键 词:鲜辣椒  干辣椒  市售辣椒面  二氧化硫  食品安全

Analysis of sulfur dioxide residue in processing pepper and its products in Chongqing
CHEN Jing-rong,LUO Shu-quan,XIONG Ying,HE Jin-yu,ZHAO Yi-nan,ZOU Qin-pei. Analysis of sulfur dioxide residue in processing pepper and its products in Chongqing[J]. Modern Preventive Medicine, 2019, 0(12): 2163-2166
Authors:CHEN Jing-rong  LUO Shu-quan  XIONG Ying  HE Jin-yu  ZHAO Yi-nan  ZOU Qin-pei
Affiliation:Chongqing Center for Disease Control and Prevention, Chongqing 400042, China
Abstract:Objective To know the content of sulfur dioxide in processing fresh pepper,and to analyze the possibility of illegal use of sulfur dioxide in pepper products sold in Chongqing. Methods A total of 2 555 samples including fresh pepper, dried pepper and pepper flour were collected from planting and circulation link(farmer’s markets, supermarkets and convenience stores) in 17 major pepper producing regions in Chongqing. The sulfur dioxide in food was detected according to GB5009.34 2016 national food safety standard. Results The positive rate was 69.67% with 1 780 samples positive in 2 555 samples. The positive rate of sulfur dioxide in fresh pepper, dried pepper, sold dry pepper and pepper flour were 58.55% (363/620), 61.77% (383/620), 76.98% (535/695) and 80.48% (499/620), respectively. It was found that the sulfur dioxide residue of 3 samples in sold dry pepper and pepper flour were higher than the limit of Codex Alimentarius Commission(150mg/kg). The positive rate of fresh pepper collected in circulation link was higher than that in planting link, and the sulfur dioxide content of dry pepper and pepper flour collected in supermarkets and convenience stores were higher than that in farmer's markets. Conclusion There were sulfur dioxide in processing fresh pepper of Chongqing, and illegal use of sulfur dioxide may exist in dry pepper and pepper flour sold in Chongqing, sulfur dioxide residues were relatively high in some products.
Keywords:Fresh pepper  Dry pepper  Sold pepper flour  Sulfur dioxide  Food safety
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