2015年吉林省地方特色食品辣白菜中常用添加剂和硝酸盐含量监测结果分析

Monitoring results of the content of common additives and nitrate in Jilin provincial specialty food spicy cabbage in 2015

中文关键词:  辣白菜  食品添加剂  硝酸盐  亚硝酸盐

英文关键词:spicy cabbage  food additives  nitrate  nitrite

中文摘要:

      目的 分析了解2015年吉林省特色食品朝鲜族辣白菜中常用添加剂使用情况和硝酸盐含量。方法 分别在延边州、吉林市、长春市、通化市和白城市的超市、农贸市场采集100份辣白菜样品, 采用GB5009.33-2012《食品安全国家标准 食品中硝酸盐和亚硝酸盐的测定》的分光光度法测定亚硝酸盐, 离子色谱法测定硝酸盐; 采用GB/T5009.29-2003《食品中山梨酸、苯甲酸的测定》第二法高效液相色谱法测定苯甲酸、山梨酸; 采用GB/T5009.28-2003《食品中糖精钠的测定》第一法高效液相色谱法测定糖精钠的含量。根据GB 2760-2014《食品安全国家标准 食品添加剂食用标准》、DB22/T 1758-2012《朝鲜族辣白菜》对检测结果进行分析评价。结果 朝鲜族辣白菜中苯甲酸、山梨酸、糖精钠和亚硝酸盐都有不同程度的检出, 检出率分别为34%、19%、5%和81%, 其中各有1份样品苯甲酸、山梨酸含量超标, 有2份样品中亚硝酸盐含量超标。所有样品中均检出硝酸盐, 检出含量范围为114~3010 mg/kg。结论 应重点监测定型包装的辣白菜中食品添加剂的使用情况, 同时为了降低硝酸盐和亚硝酸盐的摄入, 建议应避开腌渍初期食用辣白菜。

英文摘要:

      Objective To analyze the content of common additives and nitrate in Jinlin provincial specialty food spicy cabbage in 2015. Methods One hundred samples of spicy cabbage were collected from supermarkets and farmer's markets in Yanbian Korean autonomous prefecture, Jilin city, Changchun city, Tonghua city and Baicheng city. According to GB5009.33-2012, nitrite and nitrate was detected by spectrophotometry and ion chromatography, respectively. Benzoic acid and sorbic acid was detected by high performance liquid chromatography (HPLC) according to GB/T5009.29-2003 and sodium saccharin was detected by high performance liquid chromatography according to GB/T5009.28-2003. The test results were analyzed according to GB 2760-2760 and DB22/T 1758-2012. Results Benzoic acid, sorbic acid, saccharin sodium and nitrites could be detected in spicy cabbage at different degree, and the detection rate were 34%, 19%, 5% and 81%, respectively. Benzoic acid and sorbic acid content exceeded standard in 1 samples and nitrite exceeded standard in 2 samples. Nitrate was detected in all samples and the range of content was 114~3010 mg/kg. Conclusion We should focus on monitoring the stereotyped packaging at the use of food additives in the spicy cabbage, and avoid eating spicy cabbage at the beginning of the curing.