农家冻菜亚硝酸盐含量变化规律的研究
|
摘要
通过模拟农家日常生活中冻菜的放置加工方法,研究农家冻菜亚硝酸盐含量随时间变化的规律,为人们在蔬菜的合理储存、加工、食用时减少亚硝酸盐含量对人体危害提供科学的指导。研究将芹菜、苤蓝、水晶白萝卜、大白菜进行加盐量为0.016 g/g,在低温(1℃)条件下储藏30 d并测定此时间段内的亚硝酸盐含量。研究表明:冷藏0～30 d时亚硝酸盐含量变化幅度分别为,芹菜0.474 mg/kg～1.193 mg/kg、苤蓝0.494 mg/kg～0.82 mg/kg、水晶白萝卜0.489 mg/kg～1.057 mg/kg、大白菜0.523 mg/kg～0.496 mg/kg,且亚硝酸盐含量随冷藏时间的延长而增大,达到峰值后又会降低。随着冷藏时间的持续延长,亚硝酸盐含量不断降低直到趋于稳定状态。试验的回收率为93%,表明试验方法准确度高,精密度(relative standard deviation,RSD)为0.597%,远小于2%,表明仪器精密度完全可以满足试验精密度的要求。根据GB 2762-2017《食品安全国家标准食品中污染物限量》对于蔬菜类食品规定亚硝酸盐含量不得超过20 mg/kg,食用对人体健康不会造成影响。
By simulating the processing methods of frozen vegetables in people's daily life,the regularity of the nitrite content change in frozen vegetable was studied. It provided scientific guidance for people to reduce the nitrite content in vegetables rational storage,processing and consumption. The nitrite content was studied in celery,kohlrabi,crystal white radish and Chinese cabbage which were added salt with 0.016 g/g,and stored under low 1 ℃ temperature conditions for 30 d. Results showed that the nitrite content of celery was 0.474 mg/kg-1.193 mg/kg、kohlan was 0.494 mg/kg-0.82 mg/kg、radish was 0.489 mg/kg-1.057 mg/kg、chinese cabbage was0.523 mg/kg-0.496 mg/kg,and the growth rate of the nitrite content increased with the time increasing,and then reduced to a satble state. The recovery rate of the experiment was 93 % which indicates that the accuracy of the experimental method was high,the relative standard deviation(RSD)was 0.597 %,far less than 2 %. These showed that the precision test results of the instrument could fully meet the requirements of the test precision.According to the limit of GB 2762-2017,the content of nitrite in vegetable food is not more than 20 mg/kg,and its consumption does not affect the health of human body.
By simulating the processing methods of frozen vegetables in people's daily life,the regularity of the nitrite content change in frozen vegetable was studied. It provided scientific guidance for people to reduce the nitrite content in vegetables rational storage,processing and consumption. The nitrite content was studied in celery,kohlrabi,crystal white radish and Chinese cabbage which were added salt with 0.016 g/g,and stored under low 1 ℃ temperature conditions for 30 d. Results showed that the nitrite content of celery was 0.474 mg/kg-1.193 mg/kg、kohlan was 0.494 mg/kg-0.82 mg/kg、radish was 0.489 mg/kg-1.057 mg/kg、chinese cabbage was0.523 mg/kg-0.496 mg/kg,and the growth rate of the nitrite content increased with the time increasing,and then reduced to a satble state. The recovery rate of the experiment was 93 % which indicates that the accuracy of the experimental method was high,the relative standard deviation(RSD)was 0.597 %,far less than 2 %. These showed that the precision test results of the instrument could fully meet the requirements of the test precision.According to the limit of GB 2762-2017,the content of nitrite in vegetable food is not more than 20 mg/kg,and its consumption does not affect the health of human body.
引文
[1]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
[2]张美月,杨容.贮存方法和时间对蔬菜中硝酸盐和亚硝酸盐的影响[J].保定学院学报,2008,21(4):4-6
[3]王素燕,肖华西.蔬菜中硝酸盐和亚硝酸盐的测定及含量分析[J].食品研究与开发,2014,35(17):88-89
[4]车振明,李明元.食品安全学[M].北京:中国轻工业出版社,2013:93-98
[5]Mehmet A,SevketA.Determination of low level nitrite andnitrate in biological,food and environmental samples by gaschromatographymass spectrometry and liquid chromatography with fluorescence detection[J].Talanta,2009,79(3):900-904
[6]张慜,程新峰.对我国速冻食品行业加工深度及安全性的思考[J].江南大学学报:人文社会科学版,2014,13(11):114-117
[7]赵静,王娜.蔬菜中硝酸盐和亚硝酸盐检测方法的研究进展[J].食品科学,2014,35(8):43-49
[8]刘丽.盐酸萘乙二胺分光光度法测定酱腌菜中的亚硝酸盐[J].粮食流通技术,2016,11(21):47-49
[9]杨玉红,田艳花.食品理化检验技术[M].武汉:武汉理工大学出版社,2016
[10]李红,任乃林.蔬菜放置中亚硝酸盐的变化[J].食品研究与开发,2012,33(3):205
[11]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中亚硝酸盐与硝酸盐的测定:GB 5009.33-2016[S].北京:中国标准出版社,2016
[12]刘晓艳,白卫东.食品中亚硝酸盐的测定方法研究进展[J].农产品加工:2009,13(8):57-58
[13]Hsu J,Arcot J,Alice Lee N.Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians[J].Food Chemistry,2009,115(1):334-339
[14]陈洪伟,曾晓红,罗群,等.蔬菜水果中硝酸盐与亚硝酸盐的测定及其储藏过程中的含量变化[J].广东化工,2011,38(5):203-204
[15]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中污染物限量:GB 2762-2017[S].北京:中国标准出版社,2017
[16]李晶,牛丽凤,李景辉,等.北方冬贮蔬菜及速冻食品亚硝酸盐含量研究[J].预防医学论坛,2016,22(1):64-65
[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]肖正华,刘元清.蔬菜在冷藏条件下亚硝酸盐含量的变化[J].食品科技,2010,6(7):24-26
[2]张美月,杨容.贮存方法和时间对蔬菜中硝酸盐和亚硝酸盐的影响[J].保定学院学报,2008,21(4):4-6
[3]王素燕,肖华西.蔬菜中硝酸盐和亚硝酸盐的测定及含量分析[J].食品研究与开发,2014,35(17):88-89
[4]车振明,李明元.食品安全学[M].北京:中国轻工业出版社,2013:93-98
[5]Mehmet A,SevketA.Determination of low level nitrite andnitrate in biological,food and environmental samples by gaschromatographymass spectrometry and liquid chromatography with fluorescence detection[J].Talanta,2009,79(3):900-904
[6]张慜,程新峰.对我国速冻食品行业加工深度及安全性的思考[J].江南大学学报:人文社会科学版,2014,13(11):114-117
[7]赵静,王娜.蔬菜中硝酸盐和亚硝酸盐检测方法的研究进展[J].食品科学,2014,35(8):43-49
[8]刘丽.盐酸萘乙二胺分光光度法测定酱腌菜中的亚硝酸盐[J].粮食流通技术,2016,11(21):47-49
[9]杨玉红,田艳花.食品理化检验技术[M].武汉:武汉理工大学出版社,2016
[10]李红,任乃林.蔬菜放置中亚硝酸盐的变化[J].食品研究与开发,2012,33(3):205
[11]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中亚硝酸盐与硝酸盐的测定:GB 5009.33-2016[S].北京:中国标准出版社,2016
[12]刘晓艳,白卫东.食品中亚硝酸盐的测定方法研究进展[J].农产品加工:2009,13(8):57-58
[13]Hsu J,Arcot J,Alice Lee N.Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians[J].Food Chemistry,2009,115(1):334-339
[14]陈洪伟,曾晓红,罗群,等.蔬菜水果中硝酸盐与亚硝酸盐的测定及其储藏过程中的含量变化[J].广东化工,2011,38(5):203-204
[15]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中污染物限量:GB 2762-2017[S].北京:中国标准出版社,2017
[16]李晶,牛丽凤,李景辉,等.北方冬贮蔬菜及速冻食品亚硝酸盐含量研究[J].预防医学论坛,2016,22(1):64-65
[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]肖正华,刘元清.蔬菜在冷藏条件下亚硝酸盐含量的变化[J].食品科技,2010,6(7):24-26