【摘要】 目的了解南宁市市售肉制品中食品添加剂的使用情况,为食品监管提供科学依据。方法采集南宁市6城区的超市、农贸市场的肉制品,采用国家标准方法对肉制品中亚硝酸盐、苯甲酸、山梨酸、诱惑红、胭脂红、日落黄、柠檬黄、苏丹红系列进行检测。结果 2012年检测120份(未检苏丹红系列),合格率为95.0%,其中亚硝酸盐、苯甲酸、山梨酸、诱惑红、胭脂红、日落黄、柠檬黄的合格率分别为98.3%、99.2%、99.2%、100%、100%、98.3%、100%。各城区间合格率差异无统计学意义(χ2=8.421,P=0.135),不同风味肉制品间合格率差异无统计学意义(χ2=2.105,P=0.349);2013年共检测45份(只检亚硝酸盐和苏丹红系列),合格率为100%。结论南宁市市售肉制品中食品添加剂合格率较高,未发现添加苏丹红系列,但是亚硝酸盐和山梨酸的添加较为普遍,应保持对其监测。更多还原

【Abstract】 [Objective]To understand the use condition of food additives in commercially available meat products in Nanning City,provide the scientific basis for supervision and management of food. [Methods]The meat products were collected from the supermarkets and free markets of 6 districts of Nanning City. The contents of nitrite,benzoic acid,sorbic acid,temptation red,carmine,sunset yellow,tartrazine and magdala red in meat products were detected by the national standard methods.[Results]A total of 120 meat products samples were detected in 2012(the magdala red series were not detected),and the qualified rate was95.0%. The qualified rate of nitrite,benzoic acid,sorbic acid,temptation red,carmine,sunset yellow and tartrazine was98.3%,99.2%,99.2%,100%,100%,98.3% and 100%,respectively. There was no significant difference in the qualified rate among 6 districts(χ2 =8.421,P =0.135),and no significant difference was found in the qualified rate among different special flavour products(χ2=2.105,P=0.349). A total of 45 meat products samples were detected and in 2013(for only nitrite magdala red),and the qualified rate was 100%.[Conclusion]The qualified rate of food additives in commercially available meat products in Nanning City is satisfactory. The magdala red series have not been found, but the addition of nitrite and sorbic acid is more common, so it is necessary to strengthen the supervision on it.更多还原