新鲜肉类制品中亚硫酸盐存在情况的调查：允许最大限量的估计。
Investigation on the presence of sulphites in fresh meat preparations: estimation of an allowable maximum limit.
机构信息
Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, Foggia, Italy.
出版信息
Meat Sci. 2012 Feb;90(2):304-8. doi: 10.1016/j.meatsci.2011.07.015. Epub 2011 Jul 27.
Sulphiting agents are commonly used food additives. They are not allowed in fresh meat preparations. In this work, 2250 fresh meat samples were analysed to establish the maximum concentration of sulphites that can be considered as "natural" and therefore be admitted in fresh meat preparations. The analyses were carried out by an optimised Monier-Williams Method and the positive samples confirmed by ion chromatography. Sulphite concentrations higher than the screening method LOQ (10.0 mg · kg(-1)) were found in 100 samples. Concentrations higher than 76.6 mg · kg(-1), attributable to sulphiting agent addition, were registered in 40 samples. Concentrations lower than 41.3 mg · kg(-1) were registered in 60 samples. Taking into account the distribution of sulphite concentrations obtained, it is plausible to estimate a maximum allowable limit of 40.0 mg · kg(-1) (expressed as SO(2)). Below this value the samples can be considered as "compliant".
亚硫酸盐是一种常用的食品添加剂，不允许用于新鲜肉类制品。在这项工作中，分析了 2250 份新鲜肉类样本，以确定可以被认为是“天然”的最大亚硫酸盐浓度，从而可以允许用于新鲜肉类制品。分析采用了优化的 Monier-Williams 方法，阳性样本通过离子色谱法确认。在 100 份样本中发现亚硫酸盐浓度高于筛选方法 LOQ（10.0mg·kg(-1)）。在 40 份样本中检测到归因于添加亚硫酸盐的浓度高于 76.6mg·kg(-1)。在 60 份样本中检测到浓度低于 41.3mg·kg(-1)。考虑到获得的亚硫酸盐浓度分布，估计最大允许限量为 40.0mg·kg(-1)（表示为 SO(2)）。在此值以下，样品可以被认为是“合规”的。
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