肉制品中亚硝酸盐残留计量检测与风险分析

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Quantitative Detection and Risk Analysis of Nitrite Residues in Meat Products

LU Minhui，LUO Liangjun， ZHANG Wei

（Nanchang Market Supervision AdministrationLaw Enforcement Inspection Bureau，Nanchang 33ooo0， China）

Abstract： In order to understand the residual status of nitrite in meat products and its health risks，26O common meat product samples from East China from 2021 to 2023 were selected and tested by spectrophotometry in GB 5009.33—2016.The results showed that the nitrite content in the samples was 0.8～48.3mg⋅kg-1 ，with an average of 16.7mg.kg-1 and an excess rate of 10.4% ，mainly concentrated in sausages and cured meat products.Risk assessment was performed using estimated daily intake （EDI） and target hazard quotient （THQ）.The results showed that the THQ values of allsamples were lower than l，and the overallrisk was controlable，butthe THQvalue of susage products was close to the critical value，and long-term intake may posea health hazard to sensitive people.The research results can provide data support for the supervision and risk warning of nitrite in meat products.

Keywords： meat products; nitrite; residue detection; health risk assessment

亚硝酸盐作为常用的肉制品添加剂，在防腐保色中发挥重要作用，但其残留超标可能与胺类化合物生成亚硝胺，对人体健康构成潜在风险[1。（剩余3615字）