几种常见食品铝残留量的调查研究
Investigation of Aluminum Residue in Several Kinds of Common Food
高海虹 1孔青1
作者信息
摘要
[目的]调查了解一些常见食品中的铝残留量情况,以避免过多铝元素的摄入.[方法]抽取了120份常见食品样品(蛋糕、面包、膨化食品、淀粉制品),用电感耦合等离子体质谱仪进行检验分析.[结果]面包、蛋糕类的铝残留量处于较低水平(平均4.00～5.00 mg/kg),合格率100％;膨化食品的铝残留量稍高(平均8.93 mg/kg);粉丝粉条等淀粉类制品铝残留量明显偏高(平均75.59 mg/kg),不合格率达13％,最高值为345.00 mg/kg,超出国家标准73％.[结论]应控制性地摄入膨化食品,减少淀粉类制品的摄入,建议相关部门尽快制订膨化食品的铝残留标准并加大淀粉类制品的监管力度.
Abstract
[Objective] Investigate the aluminum residue in some common foods in order to avoid excessive intake of aluminum.[Method] 120 samples of common foods (cake,bread,puffed food and starch products) were extracted and analyzed by inductively coupled plasma mass spectrometry.[Result] The detection results showed that the aluminum residue in breads and cakes were very low (average 4.00-5.00 mg/kg),in puffed food was slightly higher(average 8.93 mg/kg).But in starch products,the aluminum residue was significantly high (average 75.59 mg/kg),its unqualified rate was 13％,the maximum test value was 345.00 mg/kg,it exceeded national standard (200.00 mg/kg) 73％.[Conclusion] People should control the intake of puffed food and reduce the intake of starch products.At the same time,relevant departments should develop aluminum residue standards for puffed food as soon as possible,and increase the supervision of starch products.
关键词
食品/铝残留/调查Key words
Food/Aluminum residue/Investigate引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据