2015～2017年部分校采食品中二氧化硫残留状况分析
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摘要
目的 监测2015～2017年间某地区部分学校采购食品中二氧化硫的残留情况,及时排除学校食堂的食品安全隐患。方法 从某地区163所学校抽取干制蔬菜、干制食用菌和藻类、粉丝类、腐竹类、食糖、食用淀粉、香辛料7类样品共计847份,检测二氧化硫残留量。结果 820份符合中国卫生标准,合格率达96.81%。7类食品中食糖、粉丝粉条和香辛料类样品结果均合格,干制蔬菜、干制的食用菌和藻类、淀粉和腐竹类存在超标样本,其中二氧化硫残留超标最严重的是干制蔬菜中的黄花菜,超标率达33.31%;其次是干制的食用菌和藻类中的银耳,超标率达20.00%,最后是淀粉和腐竹,超标率分别为7.43%和1.33%。对二氧化硫超标的食品已及时与学校沟通幵做出风险预警,及时排除了安全隐患。结论 学校食堂所采购的食品中,黄花菜、银耳中二氧化硫超标严重,淀粉和腐竹中二氧化硫也存在超标情况,应加强监管。
Objective To monitor the sulfur dioxide residue in part food in schools during 2015～2017, in order to eliminate food safety issues in the school canteen in time. Methods A total of 847 samples of dried vegetables, dried edible fungi and algae, vermicelli, yuba, sugar, starch and spices were selected from 163 schools for the detection of sulfur dioxide residue. Results Eight hundred and twenty samples met the Chinese health standards, with a qualified rate of 96.81%. Among the 7 types of food, sugar, vermillion and spice samples were all qualified, and part samples of dried vegetables, dried edible fungi and algae, starch and yuba were found to exceed the standard. Day lily of dried vegetables exceeded the standard by 33.31%. Tremella of dried edible fungi and algae exceeded the standard by20.00%, starch and yuba exceeded the standard by 7.43% and 1.33%, respectively. The foods with excessive sulfur dioxide had been promptly notified to the school, risk warnings had been made, and safety hazards had been eliminated in time. Conclusion Among the ingredients purchased in the school canteen, the excessive situation of sulfur dioxide residues in day lily, tremella, starch and yuba is serious, which should be strengthened the supervision and management.
Objective To monitor the sulfur dioxide residue in part food in schools during 2015～2017, in order to eliminate food safety issues in the school canteen in time. Methods A total of 847 samples of dried vegetables, dried edible fungi and algae, vermicelli, yuba, sugar, starch and spices were selected from 163 schools for the detection of sulfur dioxide residue. Results Eight hundred and twenty samples met the Chinese health standards, with a qualified rate of 96.81%. Among the 7 types of food, sugar, vermillion and spice samples were all qualified, and part samples of dried vegetables, dried edible fungi and algae, starch and yuba were found to exceed the standard. Day lily of dried vegetables exceeded the standard by 33.31%. Tremella of dried edible fungi and algae exceeded the standard by20.00%, starch and yuba exceeded the standard by 7.43% and 1.33%, respectively. The foods with excessive sulfur dioxide had been promptly notified to the school, risk warnings had been made, and safety hazards had been eliminated in time. Conclusion Among the ingredients purchased in the school canteen, the excessive situation of sulfur dioxide residues in day lily, tremella, starch and yuba is serious, which should be strengthened the supervision and management.
引文
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[3]李雪莲,杨丼,陈鸿平,等.食品中亚硫酸盐研究进展[J].亚太传统医药,2015,11(3):34-37.Li XL,Yang L,Cheng HP,et al.Progress in the research of sulfites in the food[J].Asia-Pacific Tradit Med,2015,11(3):34-37.
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[9]GB/T 5009.34-2016食品安全国家标准食品中二氧化硫的测定[S].GB/T 5009.34-2016 National food safety standard-Determination of sulfur dioxide in food[S].
[10]廖艳华,刘展华,陈琨,等.广西省八角二氧化硫残留量检测结果分析与卫生标准的探讨[J].中国食品卫生杂志,2014,26(5):486-488.Liao YH,Liu ZH,Chen K,et al.Analysis of sulfur dioxide residue in star in Guangxi and discussion on hygienic standard[J].Chin J Food Hyg,2014,26(5)486-488.
[11]刘振林,李光.南京市市售部分干货中二氧化硫残留调查分析[J].食品安全质量检测学报,2016,7(5):1818-1821.Liu ZL,Li G.Investigation and analysis of sulfur dioxide residue in part dry goods in Nanjing city market[J].J Food Saf Qual,2016,7(5):1818-1821.
[12]徐为霞,邵利锋,郭智广,等.郑州市部分食品中SO2残留结果的调查分析及快速检测法与国标法检测结果的比对[J].食品安全质量检测学报,2018,9(20):5521-5524.Xu WX,Shao LF,Guo ZG,et al.Investigation and analysis of SO2residues in some foods in Zhengzhou city and comparison between the results of rapid test method and national standard test method[J].J Food Saf Qual,2018,9(20):5521-5524.
[13]李波,王东玱,苗洪雨,等.食用菌中SO2残留的分析调查及检测方法的研究[J].广东微量元素科学,2007,14(7):44-48.Li B,Wang DL,Miao HY,et al.Study on analysis and detection of SO2residues in edible fungi[J].Guangdong Trace Elem Sci,2007,14(7):44-48.
[14]王大明.临川区部分市售黄花菜中二氧化硫残留量的测定[J].职业与健康,2006,22(7):498-499.Wang DM.Determination of sulfur dioxide residues in some commercial daylilies in Linchuan district[J].Occup Health,2006,22(7):498-499.
[15]陈涛,周海.延平区市场食品中残留二氧化硫的调查[J].中国卫生检验杂志,2006,16(6):704-705.Chen T,Zhou H.Investigation on residual sulfur dioxide in foods in Yanping district market[J].Chin J Health Lab Technol,2006,16(6):704-705.
[2]吴少红,李莺.2011~2012年武汉市硚口区食品中二氧化硫残留量分析[J].河南预防医学杂志,2014,25(1):46-47,71.Wu SH,Li Y.Analysis of sulfur dioxide residues in foods in Qiaokou district of Wuhan city from 2011-2012[J].Henan J Prev Med,2014,25(1):46-47,71.
[3]李雪莲,杨丼,陈鸿平,等.食品中亚硫酸盐研究进展[J].亚太传统医药,2015,11(3):34-37.Li XL,Yang L,Cheng HP,et al.Progress in the research of sulfites in the food[J].Asia-Pacific Tradit Med,2015,11(3):34-37.
[4]孟紫强,秦国华,张波,等.吸入二氧化硫对小鼠脑细胞DNA的损伤作用[J].中华预防医学杂志,2002,36(6):370-373.Meng ZQ,Qin GH,Zhang B,et al.Inhalation of sulfur dioxide on DNAdamage of brain cells in mice[J].Chin J Prev Med,2002,36(6):370-373.
[5]Furia TE.Handbook of food additive[M].USA:CRC Press,1972.
[6]励建荣,尹洁,朱军莉.食品中二氧化硫的来源与检测方法[J].食品科技,2009,34(11):292-296.Li JR,Yin J,Zhu JL.Origin and determination method of sulfur dioxide in foods[J].Food Sci Technol,2009,34(11):292-296.
[7]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].GB 2760-2014 National food safety standard-Standards of using food additives[S].
[8]GB/T 5009.34-2003食品安全国家标准食品中亚硫酸盐的测定[S].GB/T 5009.34-2003 National food safety standard-Determination of sulfite in foods[S].
[9]GB/T 5009.34-2016食品安全国家标准食品中二氧化硫的测定[S].GB/T 5009.34-2016 National food safety standard-Determination of sulfur dioxide in food[S].
[10]廖艳华,刘展华,陈琨,等.广西省八角二氧化硫残留量检测结果分析与卫生标准的探讨[J].中国食品卫生杂志,2014,26(5):486-488.Liao YH,Liu ZH,Chen K,et al.Analysis of sulfur dioxide residue in star in Guangxi and discussion on hygienic standard[J].Chin J Food Hyg,2014,26(5)486-488.
[11]刘振林,李光.南京市市售部分干货中二氧化硫残留调查分析[J].食品安全质量检测学报,2016,7(5):1818-1821.Liu ZL,Li G.Investigation and analysis of sulfur dioxide residue in part dry goods in Nanjing city market[J].J Food Saf Qual,2016,7(5):1818-1821.
[12]徐为霞,邵利锋,郭智广,等.郑州市部分食品中SO2残留结果的调查分析及快速检测法与国标法检测结果的比对[J].食品安全质量检测学报,2018,9(20):5521-5524.Xu WX,Shao LF,Guo ZG,et al.Investigation and analysis of SO2residues in some foods in Zhengzhou city and comparison between the results of rapid test method and national standard test method[J].J Food Saf Qual,2018,9(20):5521-5524.
[13]李波,王东玱,苗洪雨,等.食用菌中SO2残留的分析调查及检测方法的研究[J].广东微量元素科学,2007,14(7):44-48.Li B,Wang DL,Miao HY,et al.Study on analysis and detection of SO2residues in edible fungi[J].Guangdong Trace Elem Sci,2007,14(7):44-48.
[14]王大明.临川区部分市售黄花菜中二氧化硫残留量的测定[J].职业与健康,2006,22(7):498-499.Wang DM.Determination of sulfur dioxide residues in some commercial daylilies in Linchuan district[J].Occup Health,2006,22(7):498-499.
[15]陈涛,周海.延平区市场食品中残留二氧化硫的调查[J].中国卫生检验杂志,2006,16(6):704-705.Chen T,Zhou H.Investigation on residual sulfur dioxide in foods in Yanping district market[J].Chin J Health Lab Technol,2006,16(6):704-705.