宁波市酱腌菜中二氧化硫残留量的调查研究 |
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引用本文: | 竺巧玲,曹建平.宁波市酱腌菜中二氧化硫残留量的调查研究[J].安徽农业科学,2012,40(22):11414+11417. |
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作者姓名: | 竺巧玲 曹建平 |
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作者单位: | 浙江省宁波市鄞州区质量技术监督检测中心,浙江宁波,315100 |
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摘 要: | 目的]检测了宁波市酱腌菜中二氧化硫的残留情况,为企业生产和食品安全监管部门提供基础数据。方法]采用GB/T 5009.34-2003蒸馏法,对送检的酱腌菜样品进行了二氧化硫残留量检测。结果]168份样品中符合国家卫生标准的70份,超标98份,不合格率为58.3%,二氧化硫残留量超标严重,尤其是散装样品。结论]相关部门应重视酱腌菜的食用安全,采取有效措施,减少二氧化硫残留。
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关 键 词: | 二氧化硫残留量 酱腌菜 检测 |
Survey and Analysis of the Sulfur Dioxide Residue in Pickles in Ningbo City |
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Institution: | ZHU Qiao-ling et al(Ningbo Yinzhou Center of Quality and Technical Supervision and Inspection,Ningbo,Zhejiang 315100) |
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Abstract: | Objective] To detect the sulfur dioxide residue in pickles of Ningbo City,so as to provide basic data for the safety production of related enterprises.Method] The residue of sulfur dioxide in the pickles was detected by the means of GB/T5009.34-2003 distillation.Result] Of 168 samples,70 met the national hygienic standards,while the left exceeded the standards,the unqualified rate was 58.3%,indicating that the sulfur dioxide residue,especially in the bulk pickles,exceeded the standards significantly.Conclusion] The government should pay attention to the edible safety of pickles and adopt effective measures to reduce the residue of sulfur dioxide. |
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Keywords: | Sulfur dioxide residue Pickles Detection |
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