摘要
目的了解广西区内香菇中二氧化硫的本底值含量情况。方法采用《中国药典》2015年版四部通则2331二氧化硫残留量测定法第一法对广西不同地区共50批新鲜香菇中的二氧化硫残留量进行检测和分析。结果广西不同地区香菇样品中二氧化硫的残留量范围为20.36～176.5mg/kg,平均残留量达到87.57mg/kg,大部分结果已经超过国家食品安全标准(GB 2760-2016)对干香菇的最大残留限量要求(0.05 g/kg)。其中桂林市所产的香菇二氧化硫的残留量明显高于其他地区,平均值达到176.5mg/kg,最大值为243.2mg/kg;百色市香菇二氧化硫的残留量平均值为20.36 mg/kg,最小值为13.62 mg/kg,最大值为27.58 mg/kg;不同地区的香菇中二氧化硫的残留量差异有统计学意义(P<0.05)。结论不同产地香菇中二氧化硫的本底值均有不同程度的存在。
Objective To understand the background value of sulfur dioxide in Lentinus edodes in Guangxi.Methods The sulfur dioxide residue of 50 batches of fresh Lentinus edodes in different areas of Guangxi was detected and analyzed by the first method of sulfur dioxide residue determination in the four general principles 2331 of the 2015 edition of Chinese Pharmacopoeia. Results The residue range of sulfur dioxide in Lentinus edodes samples from different regions of Guangxi was 20.36-176.5 mg/kg, and the average residue was 87.57 mg/kg. Most of the results had exceeded the maximum residue limit required for dried mushrooms in the national food safety standard(GB 2760-2016)(0.05 g/kg). The sulfur dioxide residue of Lentinus edodes produced in Guilin was significantly higher than that in other regions, with an average value of 176.5 mg/kg and a maximum value of 243.2 mg/kg, the mean value of SO2 residue of Lentinus edodes in Baise city was 20.36 mg/kg, the minimum value was13.62 mg/kg, and the maximum value was 27.58 mg/kg, and the difference in residual sulfur dioxide in Lentinus edodes in different regions was statistically significant(P<0.05). Conclusion The background value of sulfur dioxide in Lentinus edodes of different producing areas has different degrees of existence.
作者
张倩勉
邓玉秀
刘星
刘常凯
陈锡琨
覃志高
ZHANG Qian-Mian;DENG Yu-Xiu;LIU Xing;LIU Chang-Kai;CHEN Xi-Kun;QIN Zhi-Gao(Guangxi-Asean Center for Food and Drug Safety Control,Nanning 530021,China)
出处
《食品安全质量检测学报》
CAS
2019年第5期1325-1329,共5页
Journal of Food Safety and Quality
基金
广西食品药品监督管理局(桂食药科2018-10(直属))~~
关键词
香菇
二氧化硫残留量
本底值
Lentinus edodes
sulfur dioxide
background value
作者简介
通讯作者:覃志高,副主任药师,主要研究方向为食品安全检测与研究。E-mail:nnqzg@163.com;张倩勉,高级工程师,硕士,主要研究方向为食品安全检测。E-mail:zqmhp@163.com.
