重庆市加工用辣椒及制品中二氧化硫残留量分析
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摘要
目的了解重庆市加工用鲜辣椒中二氧化硫本底含量,分析市售辣椒制品中非法使用二氧化硫类食品添加剂的可能性。方法在重庆市17个主要辣椒生产区县的种植环节、流通环节(农贸市场、超市和便利店),采集鲜辣椒、干辣椒及辣椒面共2 555份,采用GB5009.34—2016《食品安全国家标准食品中二氧化硫的测定》进行检测。结果 2 555份样品中,检出含二氧化硫的样品1 780份,检出率为69.67%(1 780/2 555),鲜辣椒、烘干鲜辣椒、市售干辣椒、市售辣椒面中二氧化硫的检出率分别为58.55%(363/620)、61.77%(383/620)、76.98%(535/695)、80.48%(499/620)。市售干辣椒和辣椒面中二氧化硫残留量高于国际食品法典委员会(CAC)规定的香辛料中最大使用量(150 mg/kg)的样品共3件。流通环节采集的鲜辣椒中二氧化硫检出率较种植环节样品高,超市和便利店采集的干辣椒和辣椒面二氧化硫含量较农贸市场样品高。结论重庆市加工用鲜辣椒中存在二氧化硫本底含量,市售干辣椒及辣椒面中可能存在非法使用二氧化硫类食品添加剂的情况,部分商品中二氧化硫残留量较高。
Objective To know the content of sulfur dioxide in processing fresh pepper,and to analyze the possibility of illegal use of sulfur dioxide in pepper products sold in Chongqing. Methods A total of 2 555 samples including fresh pepper, dried pepper and pepper flour were collected from planting and circulation link(farmer 's markets, supermarkets and convenience stores) in 17 major pepper producing regions in Chongqing. The sulfur dioxide in food was detected according to GB5009.342016 national food safety standard. Results The positive rate was 69.67% with 1 780 samples positive in 2 555 samples. The positive rate of sulfur dioxide in fresh pepper, dried pepper, sold dry pepper and pepper flour were 58.55%(363/620),61.77%(383/620), 76.98%(535/695) and 80.48%(499/620), respectively. It was found that the sulfur dioxide residue of 3 samples in sold dry pepper and pepper flour were higher than the limit of Codex Alimentarius Commission(150 mg/kg). The positive rate of fresh pepper collected in circulation link was higher than that in planting link, and the sulfur dioxide content of dry pepper and pepper flour collected in supermarkets and convenience stores were higher than that in farmer's markets.Conclusion There were sulfur dioxide in processing fresh pepper of Chongqing, and illegal use of sulfur dioxide may exist in dry pepper and pepper flour sold in Chongqing, sulfur dioxide residues were relatively high in some products.
Objective To know the content of sulfur dioxide in processing fresh pepper,and to analyze the possibility of illegal use of sulfur dioxide in pepper products sold in Chongqing. Methods A total of 2 555 samples including fresh pepper, dried pepper and pepper flour were collected from planting and circulation link(farmer 's markets, supermarkets and convenience stores) in 17 major pepper producing regions in Chongqing. The sulfur dioxide in food was detected according to GB5009.342016 national food safety standard. Results The positive rate was 69.67% with 1 780 samples positive in 2 555 samples. The positive rate of sulfur dioxide in fresh pepper, dried pepper, sold dry pepper and pepper flour were 58.55%(363/620),61.77%(383/620), 76.98%(535/695) and 80.48%(499/620), respectively. It was found that the sulfur dioxide residue of 3 samples in sold dry pepper and pepper flour were higher than the limit of Codex Alimentarius Commission(150 mg/kg). The positive rate of fresh pepper collected in circulation link was higher than that in planting link, and the sulfur dioxide content of dry pepper and pepper flour collected in supermarkets and convenience stores were higher than that in farmer's markets.Conclusion There were sulfur dioxide in processing fresh pepper of Chongqing, and illegal use of sulfur dioxide may exist in dry pepper and pepper flour sold in Chongqing, sulfur dioxide residues were relatively high in some products.
引文
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[12]江西省卫生厅.卫生部关于干辣椒中二氧化硫残留量有关问题的批复[J].中国食品卫生杂志,2005,17(5):448.
[13]黄任中,吕中华,黄启中,等.重庆加工辣椒发展优势、现状与对策[J].西南园艺,2002,30(S1):81-83.
[14]GEMS/Food-EURO second workshop on reliable evaluation of low-level contamination of food:report on a workshop in frame of GEMS/Food-EURO[EB/OL].[2019-05-24].http://toolbox.foodcomp.info/References/LOD/GEMS-Food-EURO%20%20-%20%20Reliable%20Evaluation%20of%20Low-Level%20Contamination%20of%20Food.pdf.
[15]刘振林,李光.南京市市售部分干货中二氧化硫残留调查分析[J].食品安全质量检测学报,2016,7(5):1818-1821.
[16]鲁琳,高燕红,黄湘东,等.2004~2006年广东省部分食品中残留二氧化硫的快速检测结果分析[J].中国卫生检验杂志,2007,17(1):116,150.
[2]董汝晶,谯顺彬.辣椒产业的研究现状及发展趋势[J].中国调味品,2009,34(10):32-36.
[3]王田利.我国辣椒产业存在问题与对策建议[J].西北园艺:蔬菜,2014,(4):4-5.
[4]尹洁,朱军莉,励建荣.食品中二氧化硫的来源与检测方法[J].食品科技,2009,(11):292-296.
[5]吴少红,李莺.2011-2012年武汉市硚口区食品中二氧化硫残留量分析[J].河南预防医学杂志,2014,25(1):46-47,71.
[6]王融国.长沙:揪出有毒辣椒[J].质量指南,2002,(2):36.
[7]Lester MR.Sulfite sensitivity:significance in human health[J].Journal of the American College of Nutrition,1995,14(3):229-232.
[8]Simon RA.Update on sulfite sensitivity[J].Allergy,1998,53(46):78-79.
[9]陈志蓉,邢书霞,王海燕,等.2015年中国沿海8省市3种干制水产品中二氧化硫残留量及风险分析[J].中国食品卫生杂志,2017,(6):735-739.
[10]刘东奇,陈华成,杨雪丽.二氧化硫对机体各组织器官毒性作用的研究进展[J].畜牧兽医杂志,2008,(1):37-39,42.
[11]Food and Agriculture Organization of the United Nations.General standard for the labelling of prepackaged foods:CXS 1-1985[EB/OL].[2019-05-24].http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCODEX%2BSTAN%2B1-1985%252FCXS_001e.pdf.
[12]江西省卫生厅.卫生部关于干辣椒中二氧化硫残留量有关问题的批复[J].中国食品卫生杂志,2005,17(5):448.
[13]黄任中,吕中华,黄启中,等.重庆加工辣椒发展优势、现状与对策[J].西南园艺,2002,30(S1):81-83.
[14]GEMS/Food-EURO second workshop on reliable evaluation of low-level contamination of food:report on a workshop in frame of GEMS/Food-EURO[EB/OL].[2019-05-24].http://toolbox.foodcomp.info/References/LOD/GEMS-Food-EURO%20%20-%20%20Reliable%20Evaluation%20of%20Low-Level%20Contamination%20of%20Food.pdf.
[15]刘振林,李光.南京市市售部分干货中二氧化硫残留调查分析[J].食品安全质量检测学报,2016,7(5):1818-1821.
[16]鲁琳,高燕红,黄湘东,等.2004~2006年广东省部分食品中残留二氧化硫的快速检测结果分析[J].中国卫生检验杂志,2007,17(1):116,150.