Microsoft Word 张健二校修改

Size: px

Start display at page:

Download "Microsoft Word 张健二校修改"

层奴韦
5 years ago
Views:

1 7 5 Vol. 7 No Journal of Food Safety and Quality May, 2016 张健 1, 高鹏 1, 马爽 1, 孙美平 1, 秦东亮 1, 许雅君 1, 2* (1., ; 2., ) 摘要 : 目的, 方法 34,, Epidata 3.1, SPSS 20.0 结果,, (P<0.05), 54.5% ; 结论, 关键词 : ; ; ; Investigation of nitrite in processed meat and pickled vegetables available in market and a related knowledge-attitude-practice survey in Haidian district in Beijing ZHANG Jian 1, GAO Peng 1, MA Shuang 1, SUN Mei-Ping 1, QIN Dong-Liang 1 1, 2*, XU Ya-Jun (1. School of Public Health, Peking University, Beijing , China; 2. Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Beijing , China) ABSTRACT: Objective To detect the amount of nitrite in processed meat and pickled vegetables available in market from Haidian district in Beijing, and investigate residents for obtaining the information of their knowledge, attitude and intake on nitrite.methods A total of 34 kinds of samples including processed meat and pickled vegetables were collected from market and detected by spectrophotometry after pretreatment. Epidata 3.1 was used to parallel double entry of the questionnaire, and SPSS 20.0 was used for statistical analysis after collecting data by the proposed questionnaire and encounter sampling interview. Results The amount of nitrite in samples were in the allowable scope of national standards. The average amount of nitrite in each kind of food had a significant difference (P<0.05), sausages had the highest level of nitrite, followed by soy sauce meat, cured meat and pickled vegetables. The knowledge about health hazards of nitrite and food with high level of nitrite was inadequate among the respondents, and only 54.5% people would eat less food with high levels of nitrite on purpose. The amount and frequency of taking processed meat and pickled vegetables was low in the respondents. Conclusion The risk of * 通讯作者 :,, xuyajun@bjmu.edu.cn *Corresponding author: XU Ya-Jun, Professor, School of Public Health, Peking University, No.38, Xueyuan Road, Haidian District, Beijing , China, xuyajun@bjmu.edu.cn

2 taking too much nitrite from processed meat and pickled vegetables for people living in Haidian in Beijing was very low and the related food were safe to eat. KEY WORDS: processed meat; pickled vegetable; nitrite; knowledge-attitude-practice 1 引言 [1],, [2], 2, [3] [4,5], N- [6-8],, [9,10] , (International Agency for Research on Cancer, IARC) [1], [11,12],,,,, [13-20],, 2 材料与方法 2.1 材料 ,, 500 g, 2.2 仪器与试剂 722S ( ); BP221S () (, ); (, ); (, ); (, ); ( ( ) ); 2.3 实验方法试样前处理 GB [21] 标准曲线绘制及亚硝酸盐测定 8.0 ml 10 ml, ml (5 μg/ml), 10 ml 0.4 ml, 3~5 min 0.2 ml,,, 15 min, 2 cm,, 538 nm, 质量控制, GB [21], 2 10% 评价标准 GB [22] DBS22/ [23] 统计方法 SPSS 20.0, ( ),, Kruskal-Walls 3 海淀区居民对食品中亚硝酸盐的知信行调查 3.1 调查问卷, ( ) ( ) ( ) ( )

3 5, : 抽样方法 4 4, , 3.3 调查过程, 3.4 统计方法 Epidata 3.1, SPSS 20.0, 4 研究结果 4.1 市售肉制品和腌制蔬菜中亚硝酸盐含量测定标准曲线 : Y=0.0865X , r , 检测结果 34, (P<0.05), 3 ( 1) 4.2 海淀区居民对食品中亚硝酸盐的知信行调查问卷回收情况, 200, 197, 98.5% 受访者基本信息 50.2%, 49.8%,, ( 1) 表 1 样品中亚硝酸盐含量 (n=2) Table 1 Content of nitrite in samples (n=2) (mg/kg) 7 4.0± ± ± ± ± ± ± ± ± ± ± 对亚硝酸盐知识的知晓情况 89.3%, 10.7%, (P<0.05) 42.0%, 34.7%, 23.3%,, 88.6% 88.1%,, 59.7% 64.2% Fig. 1 1 Education background of the respondents

4 %, 38.5% 对含有亚硝酸盐食物的态度, 54.5%, 51.7%, 88.6% 膳食频率调查,, ( 2),, mg( mg), ( 0~0.07 mg/kg [24] ) 知信行相关性分析 2, 3,, Fig. 2 2 (g/d) Average daily intake of each kind of food by respondents (g/d) Table 2 表 2 不同知识水平的受访者对亚硝酸盐态度的差异 Attitudes towards nitrite in respondents with different levels of knowledge (%)

5 5, : 2129 Table 3 表 3 对含亚硝酸盐食物不同态度的受访者摄入含有亚硝酸盐食物的情况 Intake frequencies of food containing nitrite in last month among respondents with different attitudes towards nitrite 1 (%) 结论 34, 3, [16-18, 25],,,,,,, 参考文献 [1] IARC/WHO. IARC Monographs evaluate consumption of red meat and processed meat[eb/ol]. ( ). ( ). en/media-centre/pr/2015/pdfs/pr240_e.pdf. [2] SN/T [S]. SN/T Rules of inspection of pickled vegetables for import and export [S]. [3],,. [M]. :, Sun CH, Ling WH, Huang GW. Nutrition and food hgiene [M]. Beijing: People's Medical Publishing House, [4],,,. [J]. (), 2010, 16(03): Fan J, Zhang LM, Wang YJ, et al. Research progress of nitrite substitute in fermented sausages [J]. Anhui Agric Sci Bull (First Half), 2010, 16(03): [5]. [M]. :, Ye SB. Chemical food intoxication and detection [M]. Beijing: Peking University Press, [6] Ward MH, Heineman EF, Markin RS, et al. Adenocarcinoma of the stomach and esophagus and drinking water and dietary sources of nitrate and nitrite [J]. Int J Occup Environ Health, 2008, 14(3): [7] Yang YJ, Hwang SH, Kim HJ, et al. Dietary intake of nitrate relative to antioxidant vitamin in relation to breast cancer risk: a case-control study [J]. Nutr Cancer, 2010, 62(5): [8] Dellavalle CT, Daniel CR, Aschebrook-Kilfoy B, et al. Dietary intake of nitrate and nitrite and risk of renal cell carcinoma in the NIH-AARP diet and health study [J]. Br J Cancer, 2013, 108(1): [9] Mcknight GM, Duncan CW, Leifert C, et al. Dietary nitrate in man: friend or foe? [J]. Br J Nutr, 1999, 81(5): [10] Brender JD, Werler MM, Kelley KE, et al. Nitrosatable drug exposure during early pregnancy and neural tube defects in offspring: national birth defects prevention study [J]. Am J Epidemiol, 2011, 174(11): [11] Cross AJ, Ferrucci LM, Risch A, et al. A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association [J]. Cancer Res, 2010, 70(6): [12] Santarelli RL, Vendeuvre JL, Naud N, et al. Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats [J]. Cancer Prev Res (Phila), 2010, 3(7): [13],,,. [J]., 2015, 43(17): Wu YL, Jin H, Liu YX, et al. Determination of nitrite content from commercial ham sausage [J]. Guangzhou Chem Ind, 2015, 43(17): [14]. [J]., 2014, 35(08): Xiong HT. Detection of trace nitrite in sausage and small greens with catalytic spectrophotometry [J]. Food Ind, 2014, 35(08): [15],,. [J]., 2014, 30(06): Zhan HM, Liu J, Liu P. Determination of nitrite in sausage by high pressure liquid chromatography [J]. Food Mach, 2014, 30(06): [16],. [J]., 2015, 36(07): Niu GF, Fu MM. Determination of nitrite in sausage by spectrophotometry [J]. Food Res Dev, 2015, 36(07):

2130 7 [17],,,. [J]., 2013, 40(06): 1154 1156. Tian MS, Gu LB, Yuan W, et al. Surveillance and exposure assessment of nitrite in cooked-meat products in market [J].

Analysis on the content of nitrite in cooked meat products in Dalian from 2011-2012 [J]. Occup Health, 2014, 30(08): 1132 1133. [19]. [D]. :, 2009. Li L.

6 [17],,,. [J]., 2013, 40(06): Tian MS, Gu LB, Yuan W, et al. Surveillance and exposure assessment of nitrite in cooked-meat products in market [J]. Mod Prev Med, 2013, 40(06): [18],,, [J]., 2014, 30(08): Zhang L, Dong QQ, Zheng XN, et al. Analysis on the content of nitrite in cooked meat products in Dalian from [J]. Occup Health, 2014, 30(08): [19]. [D]. :, Li L. Analysis of nitrite residue quantity of pig miscellaneous and bacon in Laojun mountain town in Jianchuan County [D]. Dali: Dali University, additives [S]. [23] DBS22/ [S]. DBS22/ Local food safety standard-chinese sauerkraut [S]. [24] Joint FAO/WHO Expert Committee on Food Additives, Evaluation of certain food additive [EB/OL]. ( ). iris/bitstream/10665/42601/1/who_trs_913.pdf. [25],,. [J]., 2012, 8(02): Jiang WJ, Li QL, Cao GJ. Investigation on the content and distribution of nitrite in food in Fuzhou [J]. Subtropic Agric Res, 2012, 8(02): ( 责任编辑 : 姚菲 ) 作者简介 [20],,. [J]., 2012, (06): Zhan XH, Wang ZY, Wang G. Determination of nitrite in sausages of 张健, 硕士, 主要研究方向为营养与食品卫生 zhangjian2011@pku.edu.cn processed meat [J]. Farm Mach, 2012, (06): [21] GB [S]. GB National food safety standard-determination of nitrite and nitrate in foods [S]. [22] GB [S]. 许雅君, 教授, 主要研究方向为营养与疾病 xuyajun@bjmu.edu.cn GB National food safety standard-standards for use of food

Microsoft Word 聂雪梅.doc

Microsoft Word 聂雪梅.doc 4 4 Vol. 4 No. 4 2013 8 Journal of Food Safety and Quality Aug., 2013 聂雪梅 *, 李立, 孙利, 高飞 (, 100123) 摘要 : 2011 12,, 2007~2011,,,, 关键词 : ; ; ; ; Trade and notification situation on food import and export

Microsoft Word 张健 二校 修改

Microsoft Word 张健二校修改