华容县酱腌菜二氧化硫残留问题的调查

目的了解华容县酱腌菜中二氧化硫残留现况,为企业和监管部门提出改进的建议措施。方法采用GB/T5009.34-2003《食品卫生理化检验食品中亚硫酸盐的测定第二法蒸馏法》,对华容酸菜类、泡豇豆类、榨菜类和剁辣椒类4类产品的二氧化硫残留量进行检测。结果 177份定量包装产品样品中,二氧化硫含量超标样品35份,合格率79.7%;小作坊生产的140份散装样品中,二氧化硫含量超标样品45份,合格率67.9%。在夏季定量包装的酸菜类、豇豆类、榨菜类、剁辣椒类产品中,二氧化硫残留量不合格率分别达42.9%、33.3%、36.4%和25.0%,4类散装产品的不合格率分别为55.0%、44.0%、40.9%和41.7%。结论华容县酱腌菜中二氧化硫残留量超标严重,其中散装样品合格率低于定量包装产品,且夏季产品的不合格率远高于冬季。

Investigation of sulfur dioxide residue in pickles in Huarong county

Objective To investigate the current status of sulfur dioxides (SO2) residues of pickles in Huarong county, and provide improvement approaches to related incorporations and supervision departments. Method According to GB/T5009.34-2003 Food hygiene physical and chemical inspection on the determination of sulfite in food The second method of distillation testing, the SO2 residues of 4 kinds of products including Huarong county sauerkraut, bubble cylinder beans, mustard and chopped hot pepper were determined. Results Thirty-five batches of 177 packaged products were tested to have excessive SO2 residues with the pass rate of 79.7%; while 45 batches of 140 bulk products from small workshops had excessive SO2 residues with pass rate of 67.9%. In summer, the failure rates of packaged sauerkraut, bubble cylinder beans, mustard and chopped hot pepper were found to be 42.9%, 33.3%, 36.4 and 25.0%, respectively; while the failure rates were 55.0%, 44.0%, 40.9% and 41.7% for the bulk products. Conclusion The SO2 residues of pickles in Huarong county exceed seriously, the pass rate of bulk products is lower than that of packaged products; moreover, the failure rates of products in summer were much higher than those in winter.