青岛市售冻虾及冻虾仁中磷酸盐残留量的调查分析

Investigation and Analysis of Phosphate Residue in Frozen Shrimps and Frozen Shrimp Meat in Qingdao

摘要:

通过对青岛市售冻虾及冻虾仁中磷酸盐残留量的调查分析，为水产品的质量安全及风险监测提供一定的科学依据。本文采用离子色谱法，先后对水产样品中正磷酸盐、焦磷酸盐、三聚磷酸盐、三偏磷酸盐含量进行测定。采集水产样品共计265份，其中冻虾64份、冻虾仁201份。结果表明，少数数水产样品中正磷酸盐含量较高，多聚磷酸盐中焦磷酸盐和三聚磷酸盐含量较高；冻虾及冻虾仁中正磷酸盐含量不存在显著性差异（P>0.05），多聚磷酸盐含量均存在一定的显著性差异（P<0.05），冻虾仁中多聚磷酸盐含量明显高于冻虾。

Abstract:

In order to provide scientific basis for the safety and risk assessment of aquatic products, the residue level of phosphates in aquatic products sampled from different market sources of Qingdao was investigated. The concentrations of orthophosphate, pyrophosphate, tripolyphosphate and trimetaphosphate in 265 aquatic products, including 64 samples of frozen shrimps and 201 samples of frozen shrimp meat, were determined by ion chromatography method. The results showed that only a few aquatic products had high orthophosphate concentrations, and the level of pyrophosphate and tripolyphosphate were higher than that of other polyphosphates. No significant differences in orthophosphate concentration in frozen shrimps and frozen shrimp meat were found (P>0.05), but theconcentrations of three kinds of polyphosphates were quite different (P<0.05). The level of polyp hosphates in frozen shrimp meat was higher than frozen shrimps.