2009-2011年邹城市城区凉皮、凉粉、面筋中亚硝酸盐含量调查

[目的]了解2009～2011年邹城市城区凉皮、凉粉、面筋中亚硝酸盐含量。[方法]采用自制发明定性试纸条的制备方法，现场定性后实验室按GB／T5009．33—2008食品中亚硝酸盐与硝酸盐的测定定量。[结果]2009～2011年共检测了77份凉皮、53份面筋、20份凉粉中的亚硝酸盐含量，总的合格率为31．33％，其中2009年的合格率为24．53％；2010年的合格率为30．61％；2011年的合格率为39：58％。3年测定凉皮的亚硝酸盐含量平均值分别为36．10、30．80、19．70mg／kg，合格率分别为14．81％、19．23％、33．33％；面筋的平均值分别为25．30、22．60、9．20mg／kg，合格率分别为33．33％、41．18％、44．44％；凉粉的平均值分别为7．50、7．80、6．50mg／kg，合格率分别为3／8、3／6、3／6。凉皮平均值最高，合格率最低，面筋次之，但都逐年下降，合格率逐年升高。2009和2010年凉皮、面筋、凉粉进行比较，总的平均值差异无统计学意义（P〉0．05），面筋、凉粉的合格率差异有统计学意义（P〈0．05）。2009和2010年与2011年凉皮、面筋、凉粉进行比较，凉皮、面筋平均值、合格率进行比较均差异有统计学意义（P〈0．01）；凉粉的平均值、合格率进行比较差异无统计学意义（P〉0．05）。[结论]邹城市城区凉皮、凉粉中应用亚硝酸盐很普遍，凉皮、凉粉合格率低，虽经宣传后合格率有所上升，但还是杜绝不了凉皮、凉粉中加含亚硝酸盐的明胶。

Survey on the Nitrite Contents of the Cold Noodle, Bean Jelly and Wheat Gluten in Urban Areas of Zoucheng City, 2009- 2011

[Objective] To determine nitrite contents in cold noodle, bean jelly and wheat gluten in urban Zoucheng, 2009-2011. [Methods]The test paper self-invented and prepared was used to do the qualitative test on the spot. After that, the quantitative test was carried out in the laboratory in accordance with GB/T 5009.33-2008 nitrite and nitrate quantitative determination in food. [Resuits]A total of 150 samples （cold noodle 77, wheat gluten 53 and bean jelly 20） were determined during 2009 2011. The total pass rate was 31.33%. In 2009,the pass rate was 24. 53%. In 2010,30.61% and in 2011,39. 58%. The nitrite contents of cold noodle averaged 36.10 mg/kg in 2009,30.80 mg/kg in 2010 and 19.70 mg/kg in 2011 with the pass rate 14.81%,19.23% and 33.33%. The wheat gluten average value was 25.30 mg/kg,22.60 mg/ kg and 9.20 mg/kg respectively. The pass rate was33.33%,41. 18% and 44.44% respectively. The average value of bean jelly was 7.50 mg/kg,7.80 mg/kg and 6.50 mg/kg respectively while the qualified rate was 3/8,3/6 and 3/6 respectively. The averaged value of the cold noodle was the highest of the 3 determined items and with the lowest pass rate. The wheat gluten was the medium. While the nitrite contents of the 3 dropped year by year, the pass rates rose correspondingly. The comparison of the total average values of cold noodle, wheat gluten and bean jelly did not show statistical differences （ P 〉0.05） while the comparison between wheat gluten and bean jelly did（ P 〈0.05） during 2009 and 2010. The 2009,2010 and 2011＇s average value of cold noodle and wheat gluten were highly significant（ P 〈0.01） and so was the difference between their pass rates（ P 〈0.01）. The differences of the bean jelly＇s average values and pass rates in the 3 year＇s period were of no statistical significance（ P 〉0.05）. [Conclusion]The use of nitrite in cold noodle and bean jelly is common in urban Zoucheng and the pass rate of them is low. Although the situation is improved as the result of the health propaganda, the nitrite contained glutin is still used in the production of cold noodle and bean jelly.