---
title: "美觀金針竹笙　恐殘留漂白劑勿吃 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://foodno1.com/foodno1dailyrecipes/dir/food-and-health/2926-2015-02-19-14-29-15.html"
date: "2026-06-29T08:15:51+00:00"
language: "zh-TW"
---

#  美觀金針竹笙 恐殘留漂白劑勿吃

  No.1 Admin   [飲食健康](https://foodno1.com/foodno1dailyrecipes/dir/food-and-health.html)    2015年2月09日    點擊數: 2233

![3a0ef5abdd](https://foodno1.com/images/obhealthno1/2015-02/3a0ef5abdd.jpg)

金針、竹笙是常見的年貨，但業者為了賣像好看，可能漂成黃亮亮、雪白白，吃下肚恐危害健康。毒物科醫師指出，漂白後金針、竹笙，恐殘留亞硫酸鹽，食用過量恐噁心、嘔吐、呼吸困難，建議民眾挑選時，要避免有刺鼻味、顏色好看者。

「美觀的年貨可別買！」台北榮總臨床毒物科主任楊振昌指出，金針、竹笙是最常檢出殘留亞硫酸鹽的年貨，多數業者通常會添加二氧化硫，也就是俗稱的漂白劑，達到殺菌、保色的作用，同時延長保存期限。

楊振昌表示，雖然亞硫酸鹽屬於合法食品添加物，常用來漂白食品，但殘留量過高，恐造成人體噁心、嘔吐、腹瀉，對於氣喘患者更會引發哮喘及呼吸困難，可能危及性命。

如何挑選金針、竹笙？楊振昌建議，首先購買時，要避免過於鮮豔的金針、雪白的竹笙，烹煮前先以冷水浸泡1小時，每30分鐘換一次水，入菜時再以熱水泡5至10分鐘，可將9成漂白劑溶出。

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