The unsafe factors in the products of traditional craft baked betel nuts, betel improved oven baked dry and edible betel nut pieces were analyzed. The results showed that benzopyrene were the major effect factors on the food safety of Betel nut products. And the baked methods of betel nuts had greatly influence on the content of benzopyren. An overdose of benzopyrene was found in these baked betel nuts baked by traditional ways, such as traditional smoked roasting ovens, traditional hot wind roasting ovens. However, taking the baked Betel nuts as materials to manufacture products, the content of benzopyrene in these was within the safe limit level. Sulfur dioxide and nitrite was detected in commodity betel, but it's content within the relevant national control standards, and not enough to cause food safety problems.
Xiaoning, KANG; Jianbang, JI; and Liang, LI
"Analysis of unsafe factors in baked craft of betel nuts,"
Food and Machinery: Vol. 31:
1, Article 15.
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/15
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