摘要
目的 了解沈阳地区冬贮白菜、萝卜及市售速冻食品中的亚硝酸盐含量水平。供居民合理贮存和食用时作为参考。方法 采用GB 5009.33-2010盐酸萘乙二胺法测定亚硝酸盐含量。结果 贮藏20、50d时亚硝酸盐含量分别为白菜0.14~1.32mg/kg、0.31~1.25mg/kg（P〉0.05）;萝卜0.47~1.10mg/kg、0.39~1.36mg/kg（P〉0.05）。七种速冻饺子亚硝酸盐含量范围为0.51~1.81mg/kg,亚硝酸盐含量仅有小幅变化。结论 冬贮白菜、萝卜两种蔬菜在贮存50d以内,速冻类饺子食品在冷冻条件下贮存,仅从亚硝酸盐含量角度看,不会对食用安全造成影响。
Objective To understand the level of nitrite content in winter storage vegetables and frozen foods in Shenyang city, so as to provide reference/or reasonable storage and consumption by residents. Methods GB 5009. 33-2010 hydrochloric naphth- ylethylenediamine method was used to determine nitrite content. Results After being stored 20 days and 50 days, the nitrite content in cabbage was 0. 14-1.32 rng/kg and 0. 31-1.25 mg/kg（ P 〉0. 05）,while the nitrite content in radish was 0. 47-1.10 mg/kg and 0. 39-1.36 mg/kg（ P 〉0. 05）. The nitrite content in 7 kinds of frozen meat dumplings was in the range of 0. 51-1.81 mg/kg,with small nitrite content changes. Conclusion When the two vegetables （cabbage,radish） have been stored within 50 days, and the instant-frozen meat dumplings are stored under refrigeration, the nitrite content will not affect the food safety.
出处
《预防医学论坛》
2016年第1期64-65,70,共3页
Preventive Medicine Tribune
关键词
北方
冬贮蔬菜
速冻食品
亚硝酸盐含量
North
Winter storage vegetables
Frozen foods
Nitrite content
