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目的了解市售虾皮中亚硝酸盐含量的现状,同时观察不同浸泡清洗时间对虾皮亚硝酸盐含量的影响,为人们安全食用虾皮提供参考依据。方法选择某市7家大型超市销售的虾皮为来源样本,进行随机抽样,采用国标法-盐酸萘乙二胺法检测市售虾皮和经浸泡、清洗后虾皮中亚硝酸盐含量。结果在抽查的7家超市市售虾皮样品中,虾皮亚硝酸盐的质量浓度均小于国家规定的限量标准20 mg/kg;随着浸泡时间(0~20min内)的延长,再补以清洗2次,虾皮中亚硝酸盐的质量浓度明显降低。结论受检超市的该批次市售虾皮中亚硝酸盐均不超标;建议烹饪虾皮前,最好先浸泡20min,再清水冲洗2次。
Objective To understand the status of nitrite content in commercial shrimp skins and to observe the influence of different immersion cleaning time on the nitrite content of shrimp skins and provide a reference for people to eat shrimp skin safely. Methods The shrimp skins sold in 7 large supermarkets in one city were selected as the source samples, and the samples were collected randomly. The commercial shrimp skins and the nitrite content in shrimp skins after soaking and cleaning were tested by the national standard method of Naphthalene Ethylenediamine Hydrochloride. Results The quality of shrimp nitrite was lower than the national standard limit of 20 mg / kg in the tap shrimp samples of the seven supermarkets. With the extension of immersion time (within 0 ~ 20 min) Times, the quality of nitrite in the shrimp skin was significantly reduced. Conclusion The supermarkets in this batch of commercial shrimp skin nitrite are not exceeded; recommended shrimp cooking before, it is best to soak 20min, then rinse 2 times.