A dynamic research on the content of intrinsic formaldehyde in 7 species of sea-food in Zhejiang Province
- VernacularTitle:浙江省7种海水产品甲醛本底含量动态研究
- Author:
Xian-Gen JIANG
1
;
Liang SUN
;
Na CHEN
;
Xiang-Hong SHEN
;
Li-Zhi WU
Author Information
1. 浙江省疾病预防控制中心
- Keywords:
Sea-food;
Formaldehyde;
Intrinsic concentration
- From:
Journal of Preventive Medicine
2016;28(5):433-436
- CountryChina
- Language:Chinese
-
Abstract:
Objective Toinvestigatethecontentofintrinsicformaldehydeinsea-food,soastoprovideascientificbasis forestablishingthecriteriaforformaldehyderesidueinsea-foods.Methods Atotalof266samplesofvarioussea-foods were collected from 3 representative coastal regions in Zhejiang Province.The content of intrinsic formaldehyde was examined at pre-determined gradients based on different storage temperature and time.A total of 825 test results were collected.All samples were carefully protected against contamination of exogenous formaldehyde in the process from collectiontoexamination.Results Theconcentrationofformaldehyderangedbetween10.40and223.80,0.08and3.50, 0.08 and 1 4.20,0.08 and 2.89,0.25 and 1 1.02,0.1 2 and 2.61 ,0.08 and 2.37 mg/kg for Bombay duck,yellow croaker,squid,hairtail,inkfish,octopus,and shrimp respectively.The intrinsic formaldehyde content varied between different sea -foods,and also between different individuals of a same species.Meanwhile,storage time significantly influencedintrinsicformaldehydecontentofsea-foods.Conclusion Sea-foodscontainedcertainamountofintrinsic formaldehyde.The national standard which requires zero content of formaldehyde in marine products needs further discussion.
