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目的:为了全面了解包头市市售熟肉类制品中复合磷酸盐和合成色素含量情况。方法:对包头市熟肉制品进行随机抽样调查,用高效液相色谱法检测熟肉制品中人工合成色素的含量,用微波消解-磷钼蓝光度法检测熟肉制品和生肉中复合磷酸盐的含量。结果:发现检出样品中,熟肉制品中复合磷酸盐的超标率为57.8%,酱肉类的复合磷酸盐超标率高于灌肠类,生肉制品中均检出复合磷酸盐,并且平均含量均高于国家限量规定的5.0 g/kg。熟肉制品中合成色素的检出率为16.1%。结论:建议加强消费市场的卫生监督,改善和提高熟肉制品的生产工艺过程,并尽快制定原料肉中总磷含量的国家标准。
Objective: In order to comprehensively understand the content of compound phosphate and synthetic pigment in the cooked meats in the market of Baotou. Methods: Random sampling of cooked meat products in Baotou was carried out. The contents of synthetic pigments in cooked meat products were determined by high performance liquid chromatography (HPLC). The content of complex phosphate in cooked meat products and raw meat was determined by microwave digestion-phosphomolybdate blue spectrophotometry content. Results: The detection rate of complex phosphate in cooked meat products was 57.8%. The over-standard rate of compound phosphate in sauce meat was higher than that of enemas. The average content of phosphate was detected in raw meat products Higher than the national limit of 5.0 g / kg. The detection rate of synthetic pigment in cooked meat products was 16.1%. Conclusion: It is suggested to strengthen the hygiene supervision in the consumer market, improve and increase the production process of cooked meat products, and set national standards for total phosphorus in raw meat as soon as possible.