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目的了解华容县酱腌菜中二氧化硫残留现况,为企业和监管部门提出改进的建议措施。方法采用GB/T5009.34-2003《食品卫生理化检验食品中亚硫酸盐的测定第二法蒸馏法》,对华容酸菜类、泡豇豆类、榨菜类和剁辣椒类4类产品的二氧化硫残留量进行检测。结果 177份定量包装产品样品中,二氧化硫含量超标样品35份,合格率79.7%;小作坊生产的140份散装样品中,二氧化硫含量超标样品45份,合格率67.9%。在夏季定量包装的酸菜类、豇豆类、榨菜类、剁辣椒类产品中,二氧化硫残留量不合格率分别达42.9%、33.3%、36.4%和25.0%,4类散装产品的不合格率分别为55.0%、44.0%、40.9%和41.7%。结论华容县酱腌菜中二氧化硫残留量超标严重,其中散装样品合格率低于定量包装产品,且夏季产品的不合格率远高于冬季。
Objective To understand the current situation of sulfur dioxide residue in pickles in Huarong County and propose measures for improvement for enterprises and regulatory authorities. Methods Using GB / T5009.34-2003 “Determination of sulfite in food hygiene physico-chemical test second-method distillation”, the sulfur dioxide residues of Huarong pickled cabbage, soaked cowpea, mustard and chopped peppers Test. Results Of the 177 samples, the content of SO2 exceeded the standard of 35 samples with a pass rate of 79.7%. Among the 140 bulk samples produced by the small workshop, 45 samples with excessive SO2 content exceeded 67.9%. The unqualified rate of sulfur dioxide residues in sauerkraut, cowpea, mustard and chopped peppers packaged in summer was 42.9%, 33.3%, 36.4% and 25.0%, respectively. The unqualified rates of the four kinds of bulk products were 55.0%, 44.0%, 40.9% and 41.7%. Conclusion The residues of sulfur dioxide in the sauce of Huarong County exceeded the standard seriously. The passing rate of bulk samples was lower than that of the quantitatively packaged products, and the failure rate of summer products was much higher than that in winter.