郑州市部分食品中SO_2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
|
摘要
目的调查郑州市部分食品中二氧化硫残留情况,比对快速检测法与国标法检测二氧化硫的测定结果。方法在郑州市随机选取大型的农贸市场及超市采集食用菌、坚果、干制蔬菜等6大类食品共计192份,采用快检法与国标法对其中的二氧化硫进行检测,并对2种方法的检测结果进行比对。结果 192份样品中,国标法检出176份含有二氧化硫,检出率为92%,超标123份,超标率为64%。而快检法只有部分高残留食品(枸杞、干制蔬菜及食用菌)的检测结果与国标法较为相近,对调料及水果干检测结果不理想。结论郑州市售部分调料、枸杞、干制蔬菜及食用菌中二氧化硫污染严重,有关部门应加强日常监管工作。此外二氧化硫速测试剂盒并不是对所有的食品都有效,在日常大量抽检工作的使用中应注意适用范围。
Objective To investigate the sulfur dioxide residue in some foods in Zhengzhou, and compare the determination results of sulfur dioxide detected by rapid test method and national standard test method. Methods A total of 192 copies of 6 categories of foods, including edible fungi, nuts and dried vegetables and so on, were collected from large-scale farmers' markets and supermarkets in Zhengzhou. The SO_2 content in samples was detected by rapid test and national standard test, and the results of the two methods were compared. Results Among the 192 samples, 176 samples were found containing sulfur dioxide by national standard test method, with a detection rate of 92%, 123 samples exceeded the standard, and the over-standard rate was 64%. The test results of the rapid test method for some high-residue foods(medlar, dried vegetables and edible fungi) were similar to the national standard method, and the test results of the seasoning and dried fruit were not satisfactory. Conclusion Sulphur dioxide pollution in some seasoning, medlar, dried vegetables and edible fungi sold is serious in Zhengzhou city, so relevant departments should strengthen their daily supervision. In addition, the SO_2 rapid test kit is not effective for all foods and we should pay attention to the scope of application in daily lots of spot check work.
Objective To investigate the sulfur dioxide residue in some foods in Zhengzhou, and compare the determination results of sulfur dioxide detected by rapid test method and national standard test method. Methods A total of 192 copies of 6 categories of foods, including edible fungi, nuts and dried vegetables and so on, were collected from large-scale farmers' markets and supermarkets in Zhengzhou. The SO_2 content in samples was detected by rapid test and national standard test, and the results of the two methods were compared. Results Among the 192 samples, 176 samples were found containing sulfur dioxide by national standard test method, with a detection rate of 92%, 123 samples exceeded the standard, and the over-standard rate was 64%. The test results of the rapid test method for some high-residue foods(medlar, dried vegetables and edible fungi) were similar to the national standard method, and the test results of the seasoning and dried fruit were not satisfactory. Conclusion Sulphur dioxide pollution in some seasoning, medlar, dried vegetables and edible fungi sold is serious in Zhengzhou city, so relevant departments should strengthen their daily supervision. In addition, the SO_2 rapid test kit is not effective for all foods and we should pay attention to the scope of application in daily lots of spot check work.
引文
[1]康传志,杨婉珍,莫歌,等.中药材二氧化硫限量标准及残留现状探讨[J].中国中药杂志,2018,43(2):242-247.Kang CZ,Yang WZ,Mo G,et al.Sulfur dioxide limit standard and residues in Chinese medicinal materials[J].China J Chin Mater Med,2018,43(2):242-247.
[2]国家食品药品监督管理总局.关于在食品中使用二氧化硫的科学解读[EB/OL].[2017-08-30].http://www.sda.gov/WS01/cl1679/163648.html.The State Food and Drug Administration.Scientific interpretation of the use of sulfur dioxide in food[EB/OL].[2017-08-30].http://www.sda.gov/WS01/cl1679/163648 html.
[3]徐为霞,郭志广,王毅红,等.蔬菜中二氧化硫残留结果的调查与风险评估[J].安徽农业科学,2013,41(15):6892-6893.Xu WX,Guo ZG,Wang YH,et al.Investigation of sulfur dioxide residues concentrations in vegetables and risk assessment[J].Anhui Agric Sci,2013,41(15):6892-6893.
[4]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,(5):1818-1821.Liu ZL,Li G.Investigation and analysis of sulfur dioxide residues in part dry goods in Nanjing city market[J].J Food Saf Qual,2016,(5):1818-1821.
[5]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.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.
[6]李雪莲,杨丽,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.
[7]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].
[8]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].
[9]GB/T 18672-2002枸杞[S].GB/T 18672-2002 Chinese wolfberry[S].
[10]吴丽明,陈欲华.2006-2010年深圳市十五类食品中二氧化硫残留量分析[J].中国热带医学,2011,11(11):1371-1372.Wu LM,Chen YH.Analysis of sulfur dioxide residue in 15 categories of food products in Shenzhen city from 2006 to 2010[J].China Trop Med,2011,11(11):1371-1372.
[11]李波,王东玲,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):44-47.Li B,Wang DL,Miao HY,et al.Investigation of the SO2 residue in edible eungus and comparison of its determined methods[J].Guangdong Microel Sci,2007,14(7):44-47.
[12]李博雅,周忻,戴蕴青,等.加工对黄花菜中二氧化硫含量的影响[J].食品科技,2015,40(5):110-112.Li BY,Zhou X,Dai YQ,et al.Effect of processing on sulfur dioxide content in day-lily flower[J].Food Sci Technol,2015,40(5):110-112.
[13]GB/T 5009.34-2003盐酸副玫瑰苯胺比色法[S].GB/T 5009.34-2003 Colorimetry of pararosaniline hydrochloride[S].
[2]国家食品药品监督管理总局.关于在食品中使用二氧化硫的科学解读[EB/OL].[2017-08-30].http://www.sda.gov/WS01/cl1679/163648.html.The State Food and Drug Administration.Scientific interpretation of the use of sulfur dioxide in food[EB/OL].[2017-08-30].http://www.sda.gov/WS01/cl1679/163648 html.
[3]徐为霞,郭志广,王毅红,等.蔬菜中二氧化硫残留结果的调查与风险评估[J].安徽农业科学,2013,41(15):6892-6893.Xu WX,Guo ZG,Wang YH,et al.Investigation of sulfur dioxide residues concentrations in vegetables and risk assessment[J].Anhui Agric Sci,2013,41(15):6892-6893.
[4]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,(5):1818-1821.Liu ZL,Li G.Investigation and analysis of sulfur dioxide residues in part dry goods in Nanjing city market[J].J Food Saf Qual,2016,(5):1818-1821.
[5]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.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.
[6]李雪莲,杨丽,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.
[7]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].
[8]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].
[9]GB/T 18672-2002枸杞[S].GB/T 18672-2002 Chinese wolfberry[S].
[10]吴丽明,陈欲华.2006-2010年深圳市十五类食品中二氧化硫残留量分析[J].中国热带医学,2011,11(11):1371-1372.Wu LM,Chen YH.Analysis of sulfur dioxide residue in 15 categories of food products in Shenzhen city from 2006 to 2010[J].China Trop Med,2011,11(11):1371-1372.
[11]李波,王东玲,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):44-47.Li B,Wang DL,Miao HY,et al.Investigation of the SO2 residue in edible eungus and comparison of its determined methods[J].Guangdong Microel Sci,2007,14(7):44-47.
[12]李博雅,周忻,戴蕴青,等.加工对黄花菜中二氧化硫含量的影响[J].食品科技,2015,40(5):110-112.Li BY,Zhou X,Dai YQ,et al.Effect of processing on sulfur dioxide content in day-lily flower[J].Food Sci Technol,2015,40(5):110-112.
[13]GB/T 5009.34-2003盐酸副玫瑰苯胺比色法[S].GB/T 5009.34-2003 Colorimetry of pararosaniline hydrochloride[S].