腌渍菜中亚硝酸盐检测分析与违法使用乱象中基于地方行政处罚的治理研究

摘要：目的：分析腌渍菜中亚硝酸盐检测及亚硝酸盐违法使用的地方行政处罚治理。方法：利用亚硝酸盐与2，3-二氨基萘形成荧光物质原理，运用高效液相色谱法检测腌渍菜中的亚硝酸盐含量。结果：经方法验证，高效液相色谱法检测亚硝酸盐含量的线性范围处于0-0.40mg/L范围内；方法检出限为0.01mg/kg；亚硝酸盐平均回收率参数在81.5%-95.6%范围内；检测3种不同榨菜及3种不同糖蒜样品，亚硝酸盐含量合格率为33.33%。结论：腌渍菜存在亚硝酸盐含量超标现象。需在加强对腌渍菜质量检测的基础上，加大对腌渍菜生产过程及不合格产品的监管及处罚，以改善腌渍菜质量。

Detection and analysis of nitrite in pickled vegetables and research on the treatment based on local administrative punishment in illegal use and disorder

Abstract: Objective: To analyze the detection of nitrite in pickled vegetables and the local administrative punishment for illegal use of nitrite. Methods: The content of nitrite in pickled vegetables was determined by high performance liquid chromatography on the principle of forming fluorescence with 2, 3-diaminonaphthalene. Results: The linear range of nitrite content detected by HPLC was 0-0.40mg/L. Methods The detection limit was 0.01mg/kg. The average recovery parameters of nitrite ranged from 81.5% to 95.6%. The qualified rate of nitrite content in 3 kinds of pickled mustard and 3 kinds of sugared garlic samples was 33.33%. Conclusion: The content of nitrite in pickled vegetables exceeds the standard. In order to improve the quality of pickled vegetables, it is necessary to strengthen the supervision and punishment on the production process of pickled vegetables and unqualified products on the basis of the quality inspection of pickled vegetables.