烏魯木齊市區高校及其附近早餐店涼菜中亞硝酸鹽含量的檢測與分析

買買提?艾孜子 吐遜古麗?吐爾干巴依 熱伊米阿依?艾力 義斯哈提?拉孜完 如斯太木?馬木提

摘要[目的]了解并掌握烏魯木齊市區內高校及其附近早餐店涼菜中亞硝酸鹽污染情況。[方法]2016年6～9月，隨機采集烏魯木齊市區高校食堂及附近早餐店銷售的各種腌制涼菜538份，用食品安全國家標準 食品中亞硝酸鹽與硝酸鹽的測定（GB 5009.33—2010）中的第二法——分光光度法測定亞硝酸鹽含量。[結果]所檢測的涼菜食品合格率為90.00%（484/538）。其中，蕨根粉合格率最高，為100%；胡蘿卜絲和咸蘿卜干合格率最低，分別為81.30%和81.60%。采集學校食堂的樣品合格率為94.20%（260/276），而采自學校附近早餐店、牛肉面店的樣品合格率為85.50%（224/262）。[結論]烏魯木齊市餐飲行業早餐店銷售的涼菜中仍然存在亞硝酸鹽含量超標狀況，而學校食堂銷售的腌制涼菜質量高于附近早餐店和牛肉面店銷售的涼菜質量，建議廣大消費者盡量選擇衛生質量好的早餐店就餐。

關鍵詞蔬菜制品；亞硝酸鹽；分光光度法；烏魯木齊市

中圖分類號TS207.3文獻標識碼A文章編號0517-6611（2017）11-0083-02

Abstract[Objective] To understand the pollution situation of nitrite in cold dishes from university and nearby breakfast shops in Urumqi City.[Method] A total of 538 pickled vegetables were randomly collected from university dining room and nearby breakfast shops in Urumqi during Jun.-Sep.2016，nitrite content was detected by spectrophotometry from food safety national standard GB 5009.33—2010.[Result] The qualified rate of detected cold dishes was 90.00%（484/538），among which，fern rhizome powder was highest（100%），carrot silk（81.30%） and salted dried turnip（81.60%） were lowest.The qualified rate of products from school dining room was 94.20%（260/276），while the qualified rate of products from nearby breakfast shops，beef noodle shops was 85.50%（224/262）.[Conclusion] The nitrite content exceeding the standard still exists in cold dishes from breakfast shops in Urumqi City，quality of pickled vegetables from school canteen is higher than that of from nearby breakfast shops，beef noodle shops.It is recommended that the majority of consumers as far as possible to choose a good quality breakfast restaurant.

Key wordsVegetable products；Nitrite；Spectrophotometry；Urumqi City

學校是師生學習、生活的重要場所，在校大學生除在學校食堂就餐外，也喜愛在就近的早餐店吃飯。早餐店飯菜種類較多，主食有各種稀飯、包子、油條等；副食主要是涼菜及腌制菜，如海帶絲、豆腐、馬鈴薯絲、白菜、芹菜、胡蘿卜絲、蘿卜絲、花生等。蔬菜是人們餐桌上每日都必不可少的食物，而且含有維生素、纖維素以及鐵、鋅、鈣、鎂等人體必需的營養成分，備受廣大消費者青睞[1]。

根據資料分析，我國蔬菜中硝酸鹽含量高于國外[1-2]。……