2015年吉林省地方特色食品辣白菜中常用添加剂和硝酸盐含量监测结果分析

目的：分析了解2015年吉林省特色食品朝鲜族辣白菜的质量状况,为今后开展风险评估、制定地方标准、跟踪评价企业标准提供数据资料。方法：分别在延边州地区、吉林市地区、长春市地区、通化市地区和白城市地区等超市、农贸市场采集100份辣白菜样品,采用分光光度法和液相色谱法测定硝酸盐、亚硝酸盐、苯甲酸、山梨酸和糖精钠的含量,并根据《食品安全国家标准 食品添加剂食用标准》(GB 2760-2014),对检测结果进行分析评价。结果：吉林省地方特色食品朝鲜族辣白菜中苯甲酸、山梨酸、糖精钠和亚硝酸盐都有不同程度的检出,检出率分别为34%、19% 、5%和82%,其中各有1份样品苯甲酸、山梨酸含量超标,有2份样品中亚硝酸盐含量超标；所有样品中均检出硝酸盐,检出含量范围为114mg/kg—3010mg/kg。结论：定型包装的辣白菜要重点监测食品添加剂的使用情况,同时由于硝酸盐和亚硝酸盐的含量和检测率都比较高,建议应避开腌渍初期食用辣白菜。

Monitoring results of the content of common additives and nitrate in Jilin provincial specialty food spicy cabbage in 2015

Objective To analyze the content of common additives and nitrate in Jinlin provincial specialty food spicy cabbage in 2015. Methods One hundred samples of spicy cabbage were collected from supermarkets and farmer's markets in Yanbian Korean autonomous prefecture, Jilin city, Changchun city, Tonghua city and Baicheng city. According to GB5009.33-2012, nitrite and nitrate was detected by spectrophotometry and ion chromatography, respectively. Benzoic acid and sorbic acid was detected by high performance liquid chromatography (HPLC) according to GB/T5009.29-2003 and sodium saccharin was detected by high performance liquid chromatography according to GB/T5009.28-2003. The test results were analyzed according to GB 2760-2760 and DB22/T 1758-2012. Results Benzoic acid, sorbic acid, saccharin sodium and nitrites could be detected in spicy cabbage at different degree, and the detection rate were 34%, 19%, 5% and 81%, respectively. Benzoic acid and sorbic acid content exceeded standard in 1 samples and nitrite exceeded standard in 2 samples. Nitrate was detected in all samples and the range of content was 114~3010 mg/kg. Conclusion We should focus on monitoring the stereotyped packaging at the use of food additives in the spicy cabbage, and avoid eating spicy cabbage at the beginning of the curing.