烏魚子中亞硝酸鹽含量調查

INVESTIGATION OF NITRITE CONTENT IN DRIED MULLET ROES

烏魚子是國人節慶饋贈親友的上佳禮品，尤以海鮮餐廳更視為珍品，經常是宴席上的佳餚之一。由於傳聞業者有使用亞硝酸鹽保色及抑菌之情事，鑑於亞硝酸鹽係為亞硝酸胺（Nitrosamine）致癌物之前驅物質，若添加量不當，使得殘留量過多，將有礙人體健康，故基於保護廣大消費者之健康安全，特做此調查，以了解市售加工烏魚子亞硝酸根殘留量的現況。於民國七十七年一月抽購台灣南部七縣市零售市場、食品行或超級市場之烏魚子計50件，其中2件為生鮮品，48件為加工烏魚子。依據行政院衛生署72 .2.16衛署食字第411598號公告，並參考日本衛生試驗法，及食品中的食品添加物分析法，以分光光度計（spectro-photometer）予以檢驗亞硝酸根殘留量。

In an attempt to understand the status of Nitrite content in dried mullet roes, 50 samples (2 fresh samples and 48 dried samples) were randomly purchased from markets in the southern area of Taiwan in January, 1988. Nitrite content was analyzed by a spectrophometer. The results showed that the nitrite residues in 2 fresh samples and in 30 cases of 48 dried samples were not detectable. There were 18 cases (37.5% of total dried mullet roes) found with Nitrite content which ranged from 0.001~0.006 g/kg.