食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 228 - 233

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025004

分析与检测

重庆市肉制品中亚硝酸盐含量分析与评价

  • 罗长琴 ,
  • 吴英 ,
  • 肖国生 ,
  • 樊汶樵 ,
  • 赵峰
展开
  • 1(重庆三峡学院 生物与食品工程学院,重庆,404100)
    2(重庆市万州食品药品检验所,重庆,404100)
    3(重庆市渝东北特色生物资源开发利用工程技术研究中心,重庆,404100)
    4(重庆文理学院 园林与生命科学学院,重庆,402160)
硕士,工程师(肖国生教授为通讯作者,E-mail:xgs03@sanxiau.edu.cn)

收稿日期: 2020-07-09

  修回日期: 2020-07-23

  网络出版日期: 2021-01-13

收起

Evaluation and analysis of nitrite content in meat products in Chongqing

  • LUO Changqin ,
  • WU Ying ,
  • XIAO Guosheng ,
  • FAN Wenqiao ,
  • ZHAO Feng
Expand
  • 1(College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China)
    2(Chongqing Wanzhou Institute for Food and Drug Inspection, Chongqing 404100, China)
    3(Engineering Technology Research Center of Characteristic Biological Resources in Northeast of Chongqing,Chongqing 404100,China)
    4(School of Forestry & Life Science, Chongqing University of Art & Science, Chongqing 402160, China)

Received date: 2020-07-09

  Revised date: 2020-07-23

  Online published: 2021-01-13

Fold

摘要

监测近年重庆市肉制品中亚硝酸盐添加和超标情况,为居民肉制品消费安全和政府监管提供参考。2016年～2019年从重庆市9个区县采集了763份样品,按照国标分光光度法进行亚硝酸盐含量检测,并进行超标分析。结果发现,重庆市肉制品的亚硝酸盐检出率为48.62%(n=371),超标率为2.62% (n=20),最高亚硝酸盐含量为115.0 mg/kg,2016年~2018年肉制品的亚硝酸盐检出率和超标率都呈显著下降趋势。生肉制品的亚硝酸盐检出率(71.18%)显著高于熟肉制品(38.95%),腌腊(74.00%)和肠类(74.55%)肉制品的亚硝酸盐检出率显著高于其他肉制品,且以猪肉制品检出率最高(64.48%)。亚硝酸盐超标的肉制品全部为个体经营者生产的熟肉制品,且主要为餐饮环节中的酱卤肉制品。结果显示,重庆市肉制品亚硝酸盐的添加较为普遍,重点应加强个体生产的熟肉制品和酱卤肉制品的抽查监管力度,以保护消费安全。

关键词： 肉制品; 亚硝酸盐; 检测; 评价

本文引用格式

罗长琴 , 吴英 , 肖国生 , 樊汶樵 , 赵峰 . 重庆市肉制品中亚硝酸盐含量分析与评价[J]. 食品与发酵工业, 2020 , 46(24) : 228 -233 . DOI: 10.13995/j.cnki.11-1802/ts.025004

Abstract

The aim of this study was to surveillant the addition of nitrite in meat products in Chongqing in recent years, which could provide a reference for government regulation and consumption safety for residents. Seven hundred and sixty-three samples of meat products were collected from 9 districts and counties of Chongqing during 2016 to 2019. The nitrite content of samples were detected by the spectrophotometric method according to the Chinese National Standard, and exceeding standard of nitrite in meat products was analyzed. The results showed that detection and exceeding standard rates of nitrite in meat products from Chongqing were 48.62% (n=371) and 2.62% (n=20), respectively, and the maximum content of nitrite was 115.0 mg/kg. Detection and exceeding standard rates significantly decreased from 2016 to 2018. Detection rates (71.18%) of nitrite in raw meat products were significantly higher than those (38.95%) of cooked meat products, detection rates of nitrite in cured meat products (74.00%) and sausage meat products (74.55%) were significantly higher than those of other meat products, and detection rate (64.48%) of nitrite in pork products was highest. Meat products of exceeding standard of nitrite were all for self-employed cooked meat products, and most of them were sauced and braised meat products from the catering. The results demonstrated that the nitrite is widely used in meat products in Chongqing, and cooked meat products and sauced and braised meat products produced by the self-employed should be intensively inspected and supervised for consumption safety.

Key words： meat products; nitrite; detection; evaluation

参考文献

[1] GOVARI M, PEXARA A.Nitrates and nitrites in meat products[J].Journal of the Hellenic Veterinary Medical Society,2015, 66(3):127-140.
[2] STOICA M.Overview of sodium nitrite as a multifunctional meat-curing ingredient[J].The Annals of the University of Dunarea de Jos of Galati Fascicle VI- Food Technology, 2019, 43(1):155-167.
[3] 王文勇, 张英慧, 赖长生.肉及肉制品中亚硝胺的研究进展[J].肉类工业, 2017(4):49-53.
WANG W Y, ZHANG Y H, LAI C S.Research progress on nitrosamine in meat and meat products[J].Meat Industry,2017(4):49-53.
[4] 周亚军, 李宗豪, 李圣桡, 等.肉加工中亚硝酸盐的作用及其替代物应用研究进展[J].农产品加工, 2019(22):77-81.
ZHOU Y J, LI Z H, LING S R, et al.Research progress on the effect of nitrite and its substitute application in meat processing[J].Farm Products Processing, 2019(22):77-81.
[5] GASSARA F, KOUASSI A P, BRAR S K, et al.Green alternatives to nitrates and nitrites in meat-based products:A review[J].Critical Reviews in Food Science and Nutrition, 2016, 56(13):2 133-2 148.
[6] 李秀明, 马俪珍.HPCE法同时检测果蔬及肉制品中硝酸盐和亚硝酸盐含量[J].食品科学, 2018, 39(12):301-307.
LI X M, MA L Z.Simultaneous determination of nitrate and nitrite in vegetables and meat products by high performance capillary electrophoresis[J].Food Science, 2018, 39(12):301-307.
[7] 仝莹莹, 王璐, 李栓栓, 等.亚硝酸盐在肉制品加工中的作用及其替代物的研究[J].河南科技, 2015(21):64-66.
TONG Y Y, WANG L, LI S S, et al.Research progress on the effect of nitrite and its substitute application in meat processing[J].Henan Science and Technology, 2015(21):64-66.
[8] 杨海莹, 郭风军, 范维江, 等.饮食中亚硝酸盐的来源及其对人体的影响[J].食品研究与开发, 2016, 37(3):209-213.
YANG H Y, GUO F J, FAN W J, et al.Sources of nitrite in the diet and its efects to human health[J].Food Research And Development, 2016, 37(3):209-213.
[9] KALAYCIOGˇLU Z, ERIM F B.Nitrate and nitrites in foods:Worldwide regional ristribution inview of their risks and benefits[J].Journal of Agricultural and Food Chemistry, 2019, 67(26):7 205-7 222.
[10] CROWE W, ELLIOTT C T, GREEN B D.A review of the in vivo evidence investigating the role of nitrite exposure from processed meat consumption in the development of colorectal cancer[J].Nutrients, 2019,11(11):2 673.
[11] Joint FAO/WHO Expert Committee on Food Additives.Evaluation of certain food additives:Fifty-ninth report of the Joint FAO/WHO expert committee on food additives[R].Geneva:JECFA, 2002.
[12] ABDULKAIR B Y, ELZUPIR A O, ALAMER A S.An ultrasound assessed extraction combined with Ion-Pair HPLC method and risk assessment of nitrite and nitrate in cured meat[J].Journal of Analytical Methods in Chemistry, 2018,1 907 151.
[13] 中华人民共和国国家卫生和计划生育委员会. GB 2760—2014 食品安全国家标准 食品添加剂使用标准[S].北京:中国标准出版社, 2014.
National Health and Family Planning Commission of the People′s Republic of China.GB 2760—2014 National food safety standard Standard for uses of food additives[S].Beijing:China standards Press, 2014.
[14] ZHANG H C, SUN C B, HAN W J, et al.Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011[J].Meat Science, 2018, 136:30-34.
[15] 廖惠英, 赵衡文, 余波.2010—2014年湖南省熟肉制品中亚硝酸钠超标的时空分析[J].中南大学学报(医学版), 2017, 42(3):303-307.
LIAO H Y, ZHAO H W, YUN B.Space-time analysis of over-limit of sodium nitrite in cooked meat products from Hunan province in 2010—2014[J].Journal of Central South University (Medical Edition), 2017, 42(3):303-307.
[16] 梁振山, 张丁, 张书芳, 等.熟猪肉制品中亚硝酸盐含量调查[J].现代预防医学, 2015, 42 (12):2 162-2 164.
LIANG Z S, ZHANG D, ZHANG S F, et al.Investigation of the nitrite content in pork products[J].Modern Preventive Medicine, 2015, 42 (12):2 162-2 164.
[17] 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.GB 5009.33—2016 食品安全国家标准食品中硝酸盐和亚硝酸盐的测定[S].北京:中国标准出版社, 2016.
National Health and Family Planning Commission of the People′s Republic of China, China Food and Drug Administration.GB 5009.33—2016 National food safety standard determination of nitrite and nitrate in foods[S].Beijing:China standards Press, 2016.
[18] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 26604—2011肉制品分类[S].北京:中国标准出版社, 2011.
State Administration of Quality Supervision, Inspection and Quarantine of the People′s Republic of China, China National Standardization Administration Committee.GB/T 26604—2011 Classify for meat products[S].Beijing:China standards Press, 2011.
[19] 中华人民共和国卫生部国家食品药品监督管理局. 关于禁止餐饮服务单位采购、贮存、使用食品添加剂亚硝酸盐的公告(2012年第10号)[R].卫生部, 食品药品监管局, 2012.
State Food and drug administration, Ministry of health of the people′s Republic of China.Notice on Prohibition of The Purchase, Storage and Use of Nitrite as a Food Additive by Catering Service Units (No.10 of 2012)[R].Ministry of health, State Food and drug administration,2012.
[20] 中华人民共和国农业部. NY/T 843—2015 绿色食品禽畜肉制品[S].北京:中国农业出版社, 2015.
Ministry of Agriculture of the People′s Republic of China.NY/T 843—2015 Green food-Meat Products[S].Beijing:China Agricultural Press, 2015.
[21] 王佩,邱月升,余卫军,等.广东地区市售腊肠中硝酸盐和亚硝酸盐检测[J].中国调味品, 2017, 42(4):123-128.
WANG P, QIU Y S,YUN W J, et al.Detection of nitrate and in guangdong commercially available sausage[J].China Condiment, 2017, 42(4):123-128.
[22] 吴小平, 王玉明, 石振银.甘肃省市售熟肉制品亚硝酸盐含量调查[J].疾病预防控制通报, 2019, 34(4):76-78.
WU X P,WANG Y M, SHI Z Y.Investigation on nitrite content in cooked meat products sold in Gansu province[J].Bulletin of Disease Dontrol and Pevention, 2019, 34(4):76-78.
[23] 高彭, 吕金昌, 李永进, 等.北京市顺义区278件即食类散装熟肉制品的风险监测结果[J].现代预防医学, 2016, 43 (13):2 352-2 355.
GAO P, LYU J C, LI Y J, et al.Risk monitoring results of 278 cooked meat in bulk in Shunyi district of Beijing[23][J].Modern Preventive Medicine, 2016, 43 (13):2 352-2 355.
[24] 李玲, 李具鹏, 巴瑞祥.临沂市售熟肉制品亚硝酸盐残留及微生物污染状况的调查[J].中国调味品, 2017, 42(12):162-165.
LI L, LI J P, BA R X.Investiation of nitrite residue and microbial contamination in cooked meat products sold in linyi city[J].China Condiment, 2017, 42(12):162-165.
[25] 帅瑾, 吕晓飞, 刘胜男, 等.不同贮藏温度对肉制品中亚硝酸盐含量的影响[J].食品研究与开发,2017, 38(1):189-141.
SHUAI J, LYU X F, LIU S N, et al.The impact on nitrite in meat products during different storage temperature[J].Food Research and Development,2017, 38(1):189-141.
[26] LEONARDO M, PER O D, FIDEL T, et al.Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation[J].Food Additives & Contaminants:Part A, 2016, 33(2):186-192.
[27] 魏金玉, 石嘉, 范建香.重庆市万州区市售熟肉制品卫生质量状况调查[J].预防医学论坛, 2007, 13(4):325-327.
WEI J Y, SHI J, FAN J X.Investigation on the quality of cooked meat in the market of wanzhou district of chongqing[J].Preventive Medicine Tribune, 2007, 13(4):325-327.
[28] 黄慧福, 杨丽, 潘丽君, 等.降低叉烧肉中亚硝酸盐残留量的研究[J].食品科技, 2017, 42(12):133-137.
HUANG H F, YANG L, PAN L J, et al.Reduce on reducing nitrite content in barbecued pork[J].Food Science and Technology, 2017, 42(12):133-137.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司