浙江农业学报

• 食品科学 • 上一篇    下一篇

茭白的焦亚硫酸钠浸泡试验及其风险评估

  

  1. (浙江省农业科学院 农产品质量标准研究所, 浙江 杭州 310021)
  • 出版日期:2015-11-25 发布日期:2015-12-05

The immersion test and risk assessment for water bamboo on sodium pyrosulfite

  1. (Institute of Quality and Standard for Agro\|Products, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China)
  • Online:2015-11-25 Published:2015-12-05

摘要: 生产基地和市场调研发现,部分茭白存在添加焦亚硫酸钠的情况。对茭白进行了焦亚硫酸钠浸泡试验,结果表明:采用一定浓度的焦亚硫酸钠浸泡茭白,能延缓锈斑出现的时间,且白度增加有光泽;去壳茭白浸泡后放置1~4 h,SO2残留量较高,然后逐渐下降;带壳茭白浸泡后放置2 d的SO2残留量达到最大值,然后逐渐下降。风险评估结果表明:大多数情况下,SO2残留的膳食暴露风险是可以接受的。此外,建议消费者尽量不要购买去壳茭白,即便购买也应尽量放置4 h后再食用。

关键词: 茭白, 焦亚硫酸钠, 浸泡试验;风险评估

Abstract: It has been found that sodium pyrosulfite sometimes was added into immersed water for water bamboo based on the survey results from farm producer and market. The immersion test for water bamboo with sodium pyrosulfite was conducted in this study. The results showed that the immersion with sodium pyrosulfite could slow down the occurrence of rust on the surface of water bamboo, and increased the whiteness and brightness of water bamboo. The residues of SO2 in water bamboo without shell were relatively high after soaking 1\|4 hours, and then gradually declined. The concentration of SO2 in water bamboo with shell reached the peak at 2 days after soaking and then declined. Generally, the risk of SO2 via dietary exposure was acceptable. It wasnt suggested that consumers buy the water bamboo without shell, or it shouldnt be consumed until 4 hours after purchased from market.

Key words: water bamboo, sodium pyrosulfite, immersion test, risk assessment