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  【摘要】目的 了解昆明市市售食品中亚硝酸盐残留量、使用现状和范围及存在的问题。方法 从市场随机抽取101件食品，依据国家标准方法检测。结论 卤肉中亚硝酸盐残留量最高为124mg/kg，参照国家腌肉制品标准30mg/kg，超标4倍。腌腊肉中亚硝酸盐残留量最高为97.6mg/kg,，超过国家标准3倍。火腿亚硝酸盐残留量最高为84.1mg/kg，超过国家标准1.2倍。腌菜制品中的亚硝酸盐均未检测。

 【关键词】亚硝酸盐 检测 危害 预防

 中图分类号：R155 文献标识码：A 文章编号：1005-0515(2011)7-062-02

 【Abstract】Objective to investigate the amount of nitrite residue, the current using situation, the usage ranges and the existing problems of the food sold on the market in Kunming. Method 101 samples have been extracted randomly from the market and detected according to the national standard method.Result the highest amount of nitrite residue in cooking meat(sauced pork) is 124mg/kg among the same kind samples. Compared with the national standard of bacon products 30mg/kg, this chemical of the sample has exceeded standard by 4 times. At the same time, the highest amount of nitrite residue in curing meat is 97.6mg/kg which has exceeded the national standard by 3 times. Also, the highest amount of the nitrite residue in ham is 84.1mg/kg which has exceeded the national standard by 1.2 times. However, we have not found any nitrite residue in pickles.

 【Key words】nitrite detection danger preventable

 亚硝酸盐是食品添加剂，加入肉制品中，可以使肌肉颜色鲜红，并且有防腐的作用。亚硝酸盐主要用于肉罐头，肉类腌制品及灌肠类制品。最大使用量应
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