作 者：
朱易;彭增起;芮露明;汪敏;王蓉蓉;万可慧;田锐花;高菲菲
摘 要：
为测定烟熏肉制品中的甲醛含量,比较室温浸泡法和水蒸气蒸馏法预处理方法,并对不同产地和种类烟熏腊肉中的甲醛含量进行测定。结果表明,综合考虑加标回收率、相对标准偏差以及方法检出限,采用水蒸气蒸馏预处理方法要优于采用室温浸泡法。而对烟熏肉制品甲醛含量的测定结果表明,传统烟熏肉制品中甲醛含量较高,其中表层的甲醛含量21～124mg/kg,内部的甲醛含量8～22mg/kg。
译 名：
Determination of Formaldehyde Content in Smoked Meat Products
作 者：
ZHU Yi,PENG Zeng-qi,RUI Lu-ming,WANG Min,WANG Rong-rong,WAN Ke-hui,TIAN Rui-hua,GAO Fei-fei(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
smoked meat products;formaldehyde;methodology;recovery rate;detection limit
摘 要：
Two pretreatment methods including soaking at room temperature and steam distillation were comparatively evaluated for their effectiveness in determining formaldehyde content in different types of smoked meat products from different producing areas.The results showed that steam distillation was superior to soaking at room temperature in terms of spike recovery,relative standard deviation and limit of detection.In addition,high formaldehyde content in traditionally smoked meat products was detected.The content of formaldehyde was 21-124 mg/kg in the surface and 8-22 mg/kg in the inner part of smoked meat products.
