北京市售冷冻水产品中磷酸盐残留情况调查与分析

为了解冷冻水产品中磷酸盐的残留情况,给制定磷酸盐残留限量标准提供依据,采用离子色谱法分离并测定了水产品中磷酸钠、焦磷酸钠、三偏磷酸钠、三聚磷酸钠及六偏磷酸钠的含量,并对北京市场上冷冻水产品中磷酸盐的残留量进行调研。结果表明:冷冻水产品中磷酸盐残留总量的平均值青虾仁最高,达6.7746g/kg,其次为红鲷鱼片含3.4593g/kg,贝柱含2.2339g/kg,鱿鱼圈中含量最低为1.3756g/kg。检测到的磷酸盐种类青虾仁1～4种,其次为贝柱含1～3种,红鲷鱼片含1～2种,鱿鱼圈中仅检测出磷酸钠。

Investigation and analysis on phosphate residues of frozen seafood in Beijing market

In order to realize the condition of phosphate residue of the frozen seafood,and to provide the basis for phosphate residue limits standard,an ion chromatography method was applied for the separation and determination of sodium phosphate,sodium pyrophosphate,sodium trimetaphosphate,sodium tripolyphosphate and sodium hexametaphosphate.The phosphate residues of frozen seafood in Beijing supermarket were measured.The results were as follows,the average content of phosphate total residues,shrimp was the highest...