泡椒凤爪中残留过氧化氢检测结果分析

本文采用GB/T 23499-2009钛盐比色法对市售泡椒凤爪进行残留过氧化氢检测,为食品安全风险评估和政府部门强化监管提供科学依据。结果显示,在随机抽取的540份样品中,有37份检出残留过氧化氢;其中,批发商业的检出率最高,为13.8%,其次是食杂店、综合集贸市场,超市检出率略低于前3类。说明过氧化氢溶液应用于泡椒凤爪生产工艺的现象仍然存在,应当引起相关部门足够重视,加大监管力度,特别是对批发商业,杜绝食品生产中的违法行为。

Analysis on Hydrogen Peroxide Residues in Chicken Feet with Pickled Pepper

The hydrogen peroxide residues in chicken feet with pickled pepper were determined by the titanium salt colorimetric method according to GB/T 23499-2009, which could provide scientific basis for food safety risk assessment and government intensified supervision. The results showed that hydrogen peroxide residues were tested in 37 samples among random samples of 540. The highest detection rate was in the wholesale market, accounting for 13.8%. The detection rate in grocery store and traditional market were the next. But it was slightly lower in supermarket. The fact indicated that the hydrogen peroxide solution was applied to processing chicken feet with pickled pepper. Government departments concerned must pay great attention to strengthening supervision, especially in the wholesale markets, to prevent unlawful activities in food production and sales.