水产品中二氧化硫残留量的调查分析
目的 了解我国市售水产品中二氧化硫(sulfur dioxide, SO2)的残留状况, 为制定和完善水产品中SO2限量标准提供科学依据。方法 根据GB/T5009.34-2016《食品安全国家标准 食品中二氧化硫的测定》中的检测方法, 对山东、浙江、天津2014~2016年市售的虾蟹类及其制品101例、鱼类及其制品95例、贝类及其制品42例和头足类及其制品29例共267例样品进行SO2残留检测。结果 水产品及其制品中SO2的残留量范围为ND~3994.38 mg/kg, 平均残留量达到57.10 mg/kg, 多数处于较低水平。不同种类的水产品及其制品中SO2的残留量差异有统计学意义(P<0.05), 其中虾蟹类及其制品中的SO2的残留量明显高于其他水产品, 其残留量平均值达到130.93 mg/kg, 其中最大值为3994.38 mg/kg。结论 SO2在不同种类的水产品中均有不同程度的存在, 水产品中SO2残留问题亟需关注。
Objective To investigate the sulfur dioxide (SO2) residue in aquatic products in markets in order to provide the basis for formulating and improving relevant standards of aquatic products. Methods According to GB/T5009.34-2016 National food safety standard-Determination of sulfur dioxide in food, SO2 residue of a total of 267 samples, including 101 samples of prawn and crab products, 95 samples of fish products, 42 samples of shellfish products and 29 samples of cephalopods products from Shandong, Zhejiang and Tianjin in 2014~2016 was determined. Results The concentration of SO2 residue was ranged in ND~3994.38 mg/kg, and the average residues was 57.10 mg/kg, most of which were in the low level. SO2 residue in prawn and crab products were statistical significant (P<0.05), and the average content and maximun value were 130.93 mg/kg and 3994.38 mg/kg, respectively. Conclusion SO2 residue exists in different kinds of aquatic products in varying degrees, which needs urgent attention.
标题：水产品中二氧化硫残留量的调查分析
英文标题：Investigation and analysis of sulfur dioxide residue in aquatic products
作者：
何柳 中国海洋大学食品科学与工程学院,中国水产研究员黄海水产研究所
王联珠 中国水产研究员黄海水产研究所
郭莹莹 中国水产研究员黄海水产研究所
朱文嘉 中国水产研究员黄海水产研究所
刘芬 中国水产研究员黄海水产研究所,上海海洋大学食品学院
中文关键词:二氧化硫残留量,水产品,监管,
英文关键词:sulfur dioxide residue,aquatic products,supervision,
发表日期：2016-12-12
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