肉制品中亚硝酸盐含量的测定及安全性分析

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中图分类号：TS207.5 文献标志码：A 文章编号：1674-0270（2025）32-0081-03

Determination and Safety Analysis of Nitrite Content in MeatProducts

YANG Yuanlin （Yijinhuoluo Banner Market Supervision and Administration Integrated Service Center，OrdosO172Oo， China）

Abstract：Inthe modernfood industrysystem，meat products havebecomeanimportantcomponentofresidentsdietary structure due totheir rich nutritionandconvenient consumption.Nitrite，asatraditional foodadditive with multiple functions，playsakeyroleincoloring meatproducts，generatingcuredflavor，inhibiting lipidoxidation，and inibiting thegrowthofClostridiumbotulinum.However，nitritehasanobviousdouble-edgedswordefect，anditspotentialacute toxicityandtheriskofbeing converted tothe potentcarcinogenN-nitroso compoundsunderspecificconditions makethe controlofnitriteresiduesatoppriorityinfoodsafetyregulation.Thisarticleinvestigatesprecisedeterminationmethods for nitrite content in meat product matrices and evaluates meat product safety under diffrent processing and storage conditions，iming toprovidestrongdatasupportandatheoreticalbasis fortheoptimizationoftheprocesingparameters of meat products，theimprovementof the foodsafetyriskearly-warning mechanism，and the guidanceofconsumers toa healthy diet.

KeyWords：meat products; nitrite; content determination; food safety

肉制品的加工与保藏技术是人类食品文明发展史上的重要成果。（剩余3294字）