赣州市章贡区市售腌制蔬菜亚硝酸盐含量的研究
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摘要
目的:通过对赣州市章贡区市售腌制蔬菜亚硝酸盐含量进行检测分析,为有关部门监测控制及市民选购提供参考。方法:按照城市与乡村,超市与菜市场,包装与散装的分类分别对赣州市章贡区市售青菜、萝卜、豆角和榨菜4种腌制蔬菜进行随机采样,应用盐酸萘乙二胺法对128份样品进行亚硝酸盐检测。结果:97%样品含量在0～10 mg·kg-1范围内,只有1份腌制榨菜超过国家标准,其余样品均合格。4种腌制蔬菜中位数不等或不全相等(P <0. 05),其中青菜和榨菜较高;城市与乡村的整体分布位置不同且城市的值小于乡村(P <0. 05);超市与菜市场,袋装与散装差异均没有统计学意义(P> 0. 05)。结论:赣州市章贡区市售腌制蔬菜亚硝酸盐含量基本合格,市民可放心采购;有关部门需继续加强监测与宣传工作。
Objective: Through the determination of nitrite content in the salting vegetables in Zhanggong District,Ganzhou city,it provides reference for the monitoring and control of relevant departments and the selection of citizens. Methods:According to the urban and rural areas,supermarket and vegetable market,the packaging and bulk classification of the four pickled vegetables in Zhanggong district,Ganzhou City were randomly sampled. A total of 128 samples were used to detect the nitrite by hydrochloride. Results: 97% of the samples tested were in the range of 0 ～ 10 mg·kg-1. Only one of the pickled vegetables exceeded the national standard,and the remaining samples were all qualified. The median of 4 pickled vegetables was not equal( P < 0. 05),among which green vegetables and pickled vegetables were higher; the overall distribution of urban and rural areas was different and the city was less than that in the rural area( P < 0. 05);There is not statistically significant difference between supermarket and vegetable market( P > 0. 05),as is bagged and bulk. Conclusion: The content of nitrite in the salting vegetables in Zhanggong District of Ganzhou City is basically qualified. Relevant departments should continue to strengthen monitoring and publicity work.
Objective: Through the determination of nitrite content in the salting vegetables in Zhanggong District,Ganzhou city,it provides reference for the monitoring and control of relevant departments and the selection of citizens. Methods:According to the urban and rural areas,supermarket and vegetable market,the packaging and bulk classification of the four pickled vegetables in Zhanggong district,Ganzhou City were randomly sampled. A total of 128 samples were used to detect the nitrite by hydrochloride. Results: 97% of the samples tested were in the range of 0 ～ 10 mg·kg-1. Only one of the pickled vegetables exceeded the national standard,and the remaining samples were all qualified. The median of 4 pickled vegetables was not equal( P < 0. 05),among which green vegetables and pickled vegetables were higher; the overall distribution of urban and rural areas was different and the city was less than that in the rural area( P < 0. 05);There is not statistically significant difference between supermarket and vegetable market( P > 0. 05),as is bagged and bulk. Conclusion: The content of nitrite in the salting vegetables in Zhanggong District of Ganzhou City is basically qualified. Relevant departments should continue to strengthen monitoring and publicity work.
引文
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[18]梁振山,张书芳,张丁,等.河南省市售腌制蔬菜中亚硝酸盐含量调查分析[J].河南预防医学杂志,2016,27(10):754-757.
[2]王倩.不同储存方式对绿色叶菜中亚硝酸盐和亚硝胺含量的影响及维生素E的体外抑制作用研究[D].西安:第四军医大学,2015.
[3]周蓓莉,肖进文,刘生峰,等.传统腌腊制品中亚硝酸盐的危害及其替代物的研究进展[J].中国食品添加剂,2012(2):166-171.
[4] Hao J,Li H,Wan Y,et al. Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment[J]. International Journal of Food Science&Technology,2015,50(3):652-659.
[5]姜薇薇.控制蔬菜发酵制品中亚硝酸盐含量的研究[D].济南:山东轻工业学院,2011.
[6]食品安全国家标准.食品中亚硝酸盐与硝酸盐的测定[S]. GB 5009. 33-2016.
[7]食品安全国家标准.食品添加剂食用标准[S]. GB2760-2014.
[8]叶洪洋洋,路兴花,庞林江,等.加工青菜贮藏过程中产生亚硝酸盐因素的机制研究[J].食品科技,2017(12):48-56.
[9]韩秋霞,邹玉红.泡菜制作中亚硝酸盐的产生规律研究[J].食品研究与开发,2013(14):50-53.
[10]田陈聃,柯燕芬,周强.加工条件对腌制甘蓝亚硝酸盐含量及p H值的影响[J].中国调味品,2015(3):51-54.
[11]张笑千,韩梅.酸菜腌制过程中亚硝酸盐含量的变化初探[J].基础教育论坛,2017(8):49-51.
[12]曹晓倩,孙涛,帕尔哈提,等.不同处理条件对叶菜类蔬菜亚硝酸盐含量的影响[J].中国食物与营养,2018,24(2):33-36.
[13]王凡.几种蔬菜腌渍过程中亚硝酸盐含量变化的研究[J].农产品加工,2016(1):6-9.
[14]陈玉梁,张正英,张艳萍,等.蔬菜硝酸盐的积累机制及控制途径[J].甘肃农业大学学报,2005,40(6):827-831.
[15]杨志海.有机无机肥配合施用对叶菜类蔬菜硝酸盐和亚硝酸盐含量的影响[D].长沙:湖南农业大学,2004.
[16]余萃.武汉市典型蔬菜硝酸盐污染状况及采后阻控措施研究[D].武汉:武汉理工大学,2010.
[17]张遴,姚晓瑜,王昌钊,等. 11种蔬菜中亚硝酸盐含量稳定性研究[J].食品研究与开发,2017,38(9):188-191.
[18]梁振山,张书芳,张丁,等.河南省市售腌制蔬菜中亚硝酸盐含量调查分析[J].河南预防医学杂志,2016,27(10):754-757.