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为了解市售熟肉制品中亚硝酸盐的残留状况,我们于1996年9～10月对此进行了调查.1 材料与方法对我县城内个体卤菜店(摊)出售的熟肉制品随机抽样74份,按《GB 5009.33—85盐酸萘乙二胺法》检测亚硝酸盐,仪器为721型分光光度计.2 结果与分析74份样品中,38份亚硝酸盐含量不符合国家标准,不合格率为51.4%,其中超过国家标准1倍以上的有19份,最高检出值为805.5mg/kg,超过国家标准27倍.牛肉类亚硝酸盐残留量超标率为62.5%(20/32),肫肝类为42.1%(8/19),其它类为43.5%(10/
To understand the residual nitrite status of cooked meat products, we conducted a survey from September to October 1996.1 Materials and Methods The cooked meat products for sale in our county’s individual Braised Vegetable Stall (Stall) were randomly sampled 74, according to “GB 5009.33-85 naphthyl ethylenediamine hydrochloride” test nitrite, the instrument for the 721 spectrophotometer.2 Results and Analysis 74 samples, 38 nitrite content does not meet the national standards, not The passing rate was 51.4%, of which 19 were more than 1 times the national standard, with the highest detection value of 805.5mg / kg, exceeding the national standard by 27 times.The exceeding standard of beef nitrite residues was 62.5% (20/32 ), 肫 liver was 42.1% (8/19), other categories were 43.5% (10 /