南京工业大学学报（自然科学版）2011，Vol.33Issue(6)：107-110,4.DOI:10.3969/j.issn.1671-7627.2011.06.022
食用海产品中亚硝酸盐含量的分析
Distribution analysis of nitrite in seafood
张建云 1潘华英1
作者信息
- 1. 苏州卫生职业技术学院检验药学系,江苏苏州215009
- 折叠
摘要
Abstract
According to the national standard for nitrite determination and the characteristics of the marine products, spectrophotometry was chosen to detect the nitrite content in 10 kinds of seafood, including shrimp skins, young anchovy, dried mussel, dried shrimps, kelp, and jellyfish. The data were treated by statistical analysis to obtained the results of nitrite content. The result was indicated that shrimp skins, dried shrimps and dried anchovy were high nitrite foods, the nitrite content exceeded the fish limited index ( 3 mg/kg) of national standard GB2762-2005 but remained below the pickle limited index (20 mg/kg) and the cured meat limited index(30 mg/kg) of international standard GB2762-2011. The nitrate contents in most seafood from legal distribution channel were lower than that of the national standard.关键词
食品安全/食用海产品/亚硝酸盐测定Key words
food safety/seafood/determination nitrate分类
数理科学引用本文复制引用
张建云,潘华英..食用海产品中亚硝酸盐含量的分析[J].南京工业大学学报（自然科学版）,2011,33(6):107-110,4.
