| 2010年泰州地区出口脱水蔬菜中二氧化硫残留状况分析 |
| |
| 引用本文： | 李泉,顾蓓蓓,汤琴珠,马卉,孙卫华.2010年泰州地区出口脱水蔬菜中二氧化硫残留状况分析[J].现代农业科技,2011(9):374-376. |
| |
| 作者姓名： | 李泉 顾蓓蓓 汤琴珠 马卉 孙卫华 |
| |
| 作者单位： | 江苏省泰州出入境检验检疫局; |
| |
| 摘 要： | 食品中的二氧化硫残留是国家质检部门的严控指标之一。为了解泰州地区脱水蔬菜中二氧化硫的残留状况,对泰州地区2010年出口企业送检的515份脱水蔬菜样品中的二氧化硫残留进行分析检测。结果表明在出口的10种脱水蔬菜中,脱水甘蓝、脱水青椒、脱水红椒、脱水芹菜、脱水土豆、脱水菠菜、脱水番茄的合格率达100.0%,脱水胡萝卜二氧化硫合格率为97.7%,而脱水香葱、脱水洋葱二氧化硫残留量较高,合格率小于50%,二氧化硫残留与脱水蔬菜种类有很大关系。为此,针对脱水葱类二氧化硫残留超标原因进行了分析,并为出口企业和相关部门提出了建议措施。
|
| 关 键 词： | 脱水蔬菜 二氧化硫 残留 江苏泰州 2010年 |
Analysis on Sulfur Dioxide Residues in Export Dehydration Vegetables in Taizhou Region in 2010 |
| |
| Authors: | LI Quan GU Bei-bei TANG Qin-zhu MA Hui SUN Wei-hua |
| |
| Institution: | LI Quan GU Bei-bei TANG Qin-zhu MA Hui SUN Wei-hua(Taizhou Entry-Exit Inspection and Quarantine Bureau in Jiangsu Province,Taizhou Jiangsu 225300) |
| |
| Abstract: | Sulfur dioxide residue in food is one of the most important indicators limited stringently by the national quality supervision department.In order to understand the situation of SO2 residues in export dehydration vegetables in Taizhou,515 dehydrated vegetables samples from export corporations in Taizhou were collected and the SO2 residues were determined.The results showed that the qualified rate for cabbage,green pepper,paprika,celery,murphy,spinach and tomato was 100.0%,the qualified rate for dehydrated c... |
| |
| Keywords: | dehydration vegetable sulfur dioxide residues Taizhou Jiangsu 2010 |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
