【摘要】 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。更多还原

【Abstract】 Objective To determine the content of nitrite in dried small shrimps in the markets in a southern city,and to examine the effect of different soaking and rinsing time on it,so as to provide a scientific basis for proper way eating dried small shrimps.Methods Dried small shrimps were randomly selected from 7 supermarkets in a city.And the samples were divided into different treatment groups.The content of nitrite in the samples were tested by using the national naphthyl diamine hydrochloride method.Results The content of nitrite in the samples taken from 7 supermarkets was within the national limit of nitrite content(20 mg/kg).The content of nitrites in the shrimps obviously dropped with the prolongation of soaking time(0~20 min) and rinsing twice.Conclusion The content of nitrite in market dried small shrimps is within the standard level.Meanwhile,it would be better to soak the shrimps for 20 minutes,and to rinse twice before eating them.更多还原