【摘要】 [目的]了解市售熟肉制品亚硝酸盐残留量 ,为制定预防亚硝酸盐食物中毒的相关措施提供依据。[方法]食品中亚硝酸盐与硝酸盐的测定采用N -1萘基乙二胺比色法 (GB/T5009.33 -1993)。[结果]市售熟肉制品亚硝酸盐抽检总合格率为69.14% ,其中火腿、香肠等合格率较高 ,猪头肉等酱卤肉制品合格率仅为40.54 %。[结论]市售熟肉制品亚硝酸盐残留量超标现象严重 ,熟肉制品市场亟需治理整顿更多还原

【Abstract】 ObjectiveTo knowthe rudimental quantity of nitrite in market-available cooked-meat and provide the basis for pertinent measures in preventing food nitrite poisoning.[Methods]Method for determination of nitrite and nitrate in foods:No.1Colorimetry for N-1(1-naphthyl)ethylenediamine dihydrochloride.[Reselts]Total eligible rate of nitrite in market-available cooked-meat is69.14perˉcent,for ham and sausage it is higher,and it is40.54percent for pork.[Conclusion] The phenomena of nitrite residue over the standard is serious in cooked-meat market.Measure must be taken in cooked-meat market to prevent food poisoning.更多还原