中国食品
中國食品
중국식품
CHINA FOOD
2012年
8期
73-75
,共3页
余氯%邻联甲苯胺%水产品%消毒%HACCP
餘氯%鄰聯甲苯胺%水產品%消毒%HACCP
여록%린련갑분알%수산품%소독%HACCP
residual chlorine%o-tolidine%fishery product%disinfection%HACCP
为研究加工水产品的余氯残留量及风险分析，采用邻联甲苯胺分光光度法对加工油甘鱼块的余氯残留量进行检测，并对余氯残留进行风险评估。实验发现，邻联甲苯胺法的最佳检测波长为405nm，线性范围为0．000．10mg／L，相关系数R2为0．993，正交实验获得最佳浸泡时间、洗脱体积、离心时间、离心速度分别为15min、10mL、10min、6000r／min，方法平均回收率为66．7％82．3％，RSD为5．9％9．3％。余氯最大摄入量估算为0．81mg／kg。因此，按照HACCP方法消毒工具，虽不会引起食品安全问题，但要防范潜在的国际贸易壁垒。
為研究加工水產品的餘氯殘留量及風險分析，採用鄰聯甲苯胺分光光度法對加工油甘魚塊的餘氯殘留量進行檢測，併對餘氯殘留進行風險評估。實驗髮現，鄰聯甲苯胺法的最佳檢測波長為405nm，線性範圍為0．000．10mg／L，相關繫數R2為0．993，正交實驗穫得最佳浸泡時間、洗脫體積、離心時間、離心速度分彆為15min、10mL、10min、6000r／min，方法平均迴收率為66．7％82．3％，RSD為5．9％9．3％。餘氯最大攝入量估算為0．81mg／kg。因此，按照HACCP方法消毒工具，雖不會引起食品安全問題，但要防範潛在的國際貿易壁壘。
위연구가공수산품적여록잔류량급풍험분석，채용린련갑분알분광광도법대가공유감어괴적여록잔류량진행검측，병대여록잔류진행풍험평고。실험발현，린련갑분알법적최가검측파장위405nm，선성범위위0．000．10mg／L，상관계수R2위0．993，정교실험획득최가침포시간、세탈체적、리심시간、리심속도분별위15min、10mL、10min、6000r／min，방법평균회수솔위66．7％82．3％，RSD위5．9％9．3％。여록최대섭입량고산위0．81mg／kg。인차，안조HACCP방법소독공구，수불회인기식품안전문제，단요방범잠재적국제무역벽루。
In order to detect the concentration and analyze the risk of the residual chlorine （RC） remaining the surthce of the fillet while processing, the method of RC detection adhere to oil fish block by o-tolidine （OT） photometry were established. Results indicated that, 405nm was the optimal absorbable wavelength in the method. RC had a good linearity in the range from 0.00 to 0.10 mg/L, with the correlation coefficients being about 0.993. The orthogonal experiment showed that the best condition was 15min to dip, 10ml to wash, 10min and 6000rpm for centrifugation, respectively. The average recoveries and the relative standard deviations of RC were of 66.7%-82.3% and 5.9%-9.3%, respectively. It was estirnated that the maximum RC intake was 0.81mg/kg. In conclusion, with the disinfection of HACCP, food safety could not be caused by RC, but the barriers to international trade should be warning.
