酱腌菜亚硝酸盐安全评价检测数据
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酱腌菜中亚硝酸盐含量超标问题一直是消费者关心的食品安全问题。为了确保酱腌菜的食用安全，通过对酱腌菜中亚硝酸盐含量的检测数据，可以判断酱腌菜中亚硝酸盐含量是否超标，避免因亚硝酸盐含量超标产生的食品安全问题，为政府监管提供依据，进一步保障消费者食品安全。1、样品来源：本项目抽检的酱腌菜来源于天台县流通环节市场主体经营的酱腌菜。 2.数据检测：样品经前处理后，根据GB5009.33-2016第二法检测原则，利用恒温水浴锅等仪器进行检测，得出数据。3.数据判定：亚硝酸盐含量的计算，X=(M2 x 1000 x V0)/(M3 x V1 x 1000)。X为试样亚硝酸盐含量，单位为mg/kg；M2为测定用样液中亚硝酸钠的质量，单位为μg；V0为试样处理液总体积，单位为mL；M3为试样质量，单位为g; V1为测定用样液体积，单位mL。酱腌菜中亚硝酸盐含量标准要求为≤20mg/kg。 4.数据应用：通过抽检数据分析研判，我们可以判断酱腌菜中亚硝酸盐含量是否超标，避免因亚硝酸盐过量添加产生的食品安全问题，为监管提供依据。
The issue of excessive nitrite content in pickled vegetables has long been a food safety concern among consumers. To ensure the edible safety of pickled vegetables, detection data of nitrite content in pickled vegetables can be used to determine whether the nitrite content exceeds the standard, thereby avoiding food safety problems caused by excessive nitrite content, providing a basis for government supervision, and further protecting consumers' food safety. 1. Sample Source: The pickled vegetables sampled in this project were sourced from market entities operating in the circulation sector of Tiantai County. 2. Data Detection: After pre-treatment, the samples were tested using instruments such as a constant-temperature water bath following the second method specified in GB 5009.33-2016, and the test data were obtained. 3. Data Determination: The nitrite content is calculated using the formula: X=(M2 × 1000 × V0)/(M3 × V1 × 1000). Here, X represents the nitrite content of the sample, with the unit of mg/kg; M2 represents the mass of sodium nitrite in the test sample solution, with the unit of μg; V0 represents the total volume of the sample treatment solution, with the unit of mL; M3 represents the mass of the sample, with the unit of g; V1 represents the volume of the test sample solution, with the unit of mL. The standard requirement for nitrite content in pickled vegetables is ≤20 mg/kg. 4. Data Application: Through analysis and evaluation of the sampling data, we can determine whether the nitrite content in pickled vegetables exceeds the standard, avoid food safety problems caused by excessive addition of nitrite, and provide a basis for supervision.
