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[目的]了解揭阳市售酱油的卫生质量,为揭阳市开展食品卫生监督工作提供依据。[方法]随机抽取揭阳市各超市、食杂店、调味品厂、宾馆和饮食店酱油样品,按GB 2717-2003《酱油卫生标准》进行检验与评价。[结果]共检验384份酱油,总合格率为68.8%。各单项指标的合格率分别为氨基酸态氮70.8%,总酸98.2%,铅99.7%,砷、黄曲霉毒素B1(AFT B1)、苯甲酸和山梨酸均合格。[结论]影响酱油卫生质量的主要指标为氨基酸态氮不合格,应引起卫生监督部门的高度重视。
[Objective] To understand the hygiene quality of soy sauce in Jieyang city and provide basis for food hygiene supervision in Jieyang city. [Method] Samples of soy sauce in each supermarkets, grocery stores, condiment factories, hotels and restaurants in Jieyang were randomly selected for testing and evaluation according to GB 2717-2003 “Soy sauce health standards”. [Result] A total of 384 soy sauce samples were tested with a total pass rate of 68.8%. The passing rates of each index were 70.8% of amino acid nitrogen, 98.2% of total acid, 99.7% of lead, and of arsenic, aflatoxin B1 (AFT B1), benzoic acid and sorbic acid respectively. [Conclusion] The main index that affected the hygienic quality of soy sauce was unqualified amino acid nitrogen, which should arouse the attention of health supervision department.