Armentia-Alvarez A, Fernandez-Casero A, Garcia-Moreno C, Peña-Egido M J
Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Spain.
Food Addit Contam. 1993 Mar-Apr;10(2):157-65. doi: 10.1080/02652039309374139.
Forty samples of fresh and fried burgers were analysed. A habitual use and often abuse of sulphites was detected. In the case of the uncooked samples, 62.5% contained residual levels of total SO2 above 450 micrograms/g. The frying process was found to lead to a mean reduction of 36.8 +/- 11.1% in the case of free sulphite and of 40.9 +/- 12.6% for total sulphite. This reduction was independent of the concentration of sulphite present and did not seem to be related to the type of meat used. Most burgers cooked in restaurants were found to contain sulphites, sometimes at elevated levels. The HPLC analytical method for the determination of sulphite contents in burgers, previously applied to fresh sausages, was compared with the optimized Monier-Williams method. The results obtained with both methods in the determination of total SO2 were found to have the same precision although there were significant differences in the contents of additive (p < 0.05).
对40份新鲜和油炸汉堡样本进行了分析。检测到存在习惯性使用且常常滥用亚硫酸盐的情况。对于未烹饪的样本，62.5%含有总二氧化硫残留量高于450微克/克。结果发现，油炸过程会使游离亚硫酸盐平均减少36.8±11.1%，总亚硫酸盐平均减少40.9±12.6%。这种减少与存在的亚硫酸盐浓度无关，似乎也与所用肉类的类型无关。发现大多数餐厅烹制的汉堡都含有亚硫酸盐，有时含量还很高。将先前应用于新鲜香肠的测定汉堡中亚硫酸盐含量的高效液相色谱分析方法与优化后的莫尼尔-威廉姆斯方法进行了比较。尽管添加剂含量存在显著差异（p<0.05），但两种方法在测定总二氧化硫时获得的结果具有相同的精密度。
