鲜动物性可食用组织SO2残留的初步检测与分析

SO2 residue hazards in foods to human body are paid attention to. Reseaches on animal edible tissue SO2 residue and the residual limits are rare. Detection limits of improving GB/T 5009.34 method, pararosaniline hydrochloride spectrophotometric determination of sulfites in foods, is 1.00mg/kg. In 55 fresh pork, beef and fat and intestinal tissue, SO2 residual are tested in 45 samples. Residue positive rate is 81.8%. Residual volume is 1.05-4.35mg/kg.The mean residual volume is 2.03mg/kg. Residue volume in swine edible tissue is higher than in cattle. Muscle tissue is higher than fat tissue in swine, but muscle tissue is lower than fat tissue in bovine. Residue in swine intestinal tissue is higher than muscles. Residue in salinization intestine is higher than fresh intestine of swine. SO2 residue in fresh edible tissue in swine and cattle is a new problem, but occurs, limits, risk assessment of SO2 residues in fresh edible animal tissue should be systematic studied.