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[目的]了解广州市售酱油的卫生质量,为开展食品卫生监督提供可靠依据。[方法]随机抽取各超市、食杂店、调味品厂及宾馆、饮食店酱油样品,按GB 2717-2003《酱油卫生标准》的检验项目进行检验与评价。[结果]共抽检462份酱油,总合格率为68.6%。单项指标显示氨基酸态氮合格率为70.8%,总酸合格率为98.1%,铅的合格率为99.8%,砷、黄曲霉素B1、苯甲酸和山梨酸合格率均为100%。[结论]影响酱油卫生质量的主要指标为氨基酸态氮不合格,应当引起有关卫生监督部门的高度重视。
[Objective] To understand the health quality of soy sauce in Guangzhou and provide a reliable basis for food hygiene supervision. [Method] Samples of soy sauce in supermarkets, grocery stores, condiment factories, hotels and restaurants were randomly selected for testing and evaluation according to the test items of GB 2717-2003 “Soy sauce health standards”. [Result] A total of 462 soy sauce samples were sampled, with a total pass rate of 68.6%. The single index showed that the passing rate of amino acid nitrogen was 70.8%, the total acid passing rate was 98.1%, the pass rate of lead was 99.8%, and the passing rates of arsenic, aflatoxin B1, benzoic acid and sorbic acid were all 100%. [Conclusion] The main index affecting the health quality of soy sauce was unqualified amino acid nitrogen, which should arouse the attention of relevant health supervision departments.