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瓜子中糖精钠的含量过高是全国性的一项食品卫生质量问题，其平均含量比普通食品最高允许使用量多１倍。在国家没有有关卫生规范和卫生标准的情况下，提出改进瓜子加工业工艺配方等５项控制措施，以降低糖精钠的使用量，并通过８８～９６年的９年监测观察，证实控制措施有效可行。从９０年以前的平均含量０．３４ｇ／ｋｇ左右降至近５年的０．１０ｇ／ｋｇ以下。以０．１５ｇ／ｋｇ为标准，则９２～９６年的超标率比８８～９１年有明显下降（χ２＝８９．８４，Ｐ＜０．００５）。
The high content of saccharin in melon seeds is a nationwide quality problem of food hygiene, the average content of which is 1 times higher than the maximum allowable amount of common food. In the absence of relevant national health norms and health standards, put forward five control measures to improve the process recipe of melon seeds to reduce the dosage of sodium saccharin and validate the control measures through 9-year monitoring observation from 1988 to 1996 feasible. From 90 years ago, the average content of 0.34g / kg down to nearly 5 years of 0.10g / kg or less. With 0.15g / kg as the standard, the over-standard rate in 92-96 years decreased significantly from 88-91 (χ2 = 89.84, P <0.005).