本省東部特產（鴨賞及膽肝）與香腸中防腐劑及保色劑使用現況調查

SURVEY OF SULFADRUG RESIDUE IN MEAT PRODUCTS

台灣省宜蘭縣之特產肉製品，鴨賞及膽肝，除供自用外，大都供作禮品，因此流傳甚廣。依據民國79年9月行政院衛生署公告之「食品添加物使用範圍及用量標準」規定，肉製品可依法添加己二烯酸及苯甲酸等防腐劑，其用量以不超過2.0g己二烯酸/kg與1.0g苯甲酸/kg為限，而保色劑則規定其用量以NO2殘留量計不得超過0.07g/kg為限。本調查主要係欲瞭解該三類肉製品添加防腐劑與保色劑之實際情況。自民國79年9月至民國80年5月，從宜蘭縣，花蓮縣與台東縣等之特產品商店及市場內，抽購檢體計184件，包括香腸93件，膽肝43件，鴨賞48件，其中膽肝與鴨賞大都購自宜蘭縣，詳見表一，並依中國國家標準之食品中防腐劑之檢驗法與中國國家標準之食品中保色劑之檢驗法（亞硝酸鹽之檢驗）予以檢驗。

From September 1990 to May 1991, 184 samples of meat products were purchased, including 93 Chinese style sausages, 48 salted pork livers and 43 salted ducks, and the residues of preservatives and nitrite were analyzed by official methods of CNS. The results showed all 3 kinds of meat product beared the regulatory requirement with respect to preservative usage, the preservatives found were mainly sorbic acid and benzoic acid, also found was the preservative usage of Chinese style sausage beared locality character, samples from Taitung had the highest percentage of preservative addition, samples from Hualein the second and samples from I Lain the lowest. Very few of salted pork liver samples found the nitrite residual while the percentage of nitrite residual of salted ducks was significantly higher than that of Chinese style sausage, 39.6% and 6.5% respectively.