CAJ | 학술논문

目的：了解宝安区熟肉制品亚硝酸盐残留量状况，评估因熟肉制品亚硝酸盐超标而引发中毒的风险程度。方法采用多阶段简单随机抽样的方法，共采集250份熟肉样品。样品亚硝酸盐残留量按GB/T 5009.33-2008规定的分光光度法进行检测，检测结果依据GB 2760-2007规定的熟肉制品中亚硝酸盐的残留量不得超过30 mg/kg的标准进行判定。结果亚硝酸盐检出率为52.4%，检出值小于10 mg/kg（含未检出者）占总样品数的92.8%。共检测出3份超标，超标率为1.2%。结论宝安区熟肉制品亚硝酸盐残留量处于较低水平，发生中毒事件的风险低。
목적：료해보안구숙육제품아초산염잔류량상황，평고인숙육제품아초산염초표이인발중독적풍험정도。방법채용다계단간단수궤추양적방법，공채집250빈숙육양품。양품아초산염잔류량안GB/T 5009.33-2008규정적분광광도법진행검측，검측결과의거GB 2760-2007규정적숙육제품중아초산염적잔류량불득초과30 mg/kg적표준진행판정。결과아초산염검출솔위52.4%，검출치소우10 mg/kg（함미검출자）점총양품수적92.8%。공검측출3빈초표，초표솔위1.2%。결론보안구숙육제품아초산염잔류량처우교저수평，발생중독사건적풍험저。
Objective This study is conducted to understand the basic situation of the nitrite residues in cooked meat products in Baoan District and evaluate the level of poisoning risk which is caused by the Excessive nitrite in cooked meat products.Methods Adopt multistage simple random sampling and collect 250 cooked meat samples.Nitrite residues is tested by spectrophotometry which is defined by GB/T 5009.33-2008.The test results are judged by the criterion,Nitrite residues not exceeding 30 mg/kg in cooked meat products,in GB2760-2007.Results The detection ratio of nitrite residues is 52.4%.The detection value of nitrite residues which is less than 10 mg/kg(including the not detected ones)account for 92.8% of the sample total.Three sample are out of criterion and the over-standard rate is 1.2%.Conclusion The nitrite residues in cooked meat products in Baoan District stay in a low level and the risk of poisoning is small.