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目的对7类食品中二氧化硫残留进行检测,为食品安全监管部门提供执行依据。方法样品采集于武汉市硚口区主要的大型超市和农贸市场,按照GB/T5009.34-2003《食品中亚硫酸盐的测定》第一法盐酸副玫瑰苯胺法执行。结果 7类食品检测的二氧化硫含量在0.0~8.94 g/kg之间,检出率在在24.7%~97.3%之间,合格率在41.3%~95.5%之间。干菜合格率最低,只有41.3%,其次是竹笋、银耳、腐竹,酱腌菜、粉丝粉条和莲子污染情况好于前四类食品。大型超市和农贸市场食品中二氧化硫残留量合格率有明显的差异,大型超市食品中二氧化硫残留合格率高,农贸市场食品中二氧化硫残留合格率低。结论监测的七类食品中二氧化硫残留的食品安全问题不容乐观,应当引起有关执法部门重视,需要加大监管力度。
Objective To test the residues of sulfur dioxide in seven kinds of foodstuffs and provide the basis for the implementation of food safety regulatory authorities. Methods The samples were collected from the major supermarkets and farmers’ markets in Qokou district of Wuhan. The samples were collected according to the first method of pararosaniline hydrochloride according to GB / T5009.34-2003 Determination of Sulfites in Foodstuffs. Results The content of sulfur dioxide detected by the seven kinds of foodstuffs ranged from 0.0 to 8.94 g / kg. The detection rates ranged from 24.7% to 97.3%. The pass rates ranged from 41.3% to 95.5%. Dry vegetables the lowest pass rate, only 41.3%, followed by bamboo shoots, white fungus, yuba, pickles, vermicelli vermilion and lotus pollution is better than the first four categories of food. Large supermarket and farmers market food sulfur dioxide residue pass rate there is a clear difference, large supermarkets in food sulfur dioxide residue pass rate is high, farmers market food sulfur dioxide pass rate is low. Conclusion The food safety problems of sulfur dioxide residues in the seven types of foodstuffs monitored are not optimistic, which should be paid more attention by law enforcement departments and require more supervision.