首页|ICP-AES法和原子荧光法检测硫熏处理对山药中重金属的影响

ICP-AES法和原子荧光法检测硫熏处理对山药中重金属的影响

扫码查看
原文链接
  • NETL
  • NSTL
  • 万方数据
目的:研究硫黄熏蒸对山药中重金属含量的影响,为评估硫黄熏蒸的安全性及山药加工工艺提供科学依据.方法:选取 13 批不同产地的硫黄对山药进行熏蒸处理,使用微波消解法对样品进行前处理,并通过电感耦合等离子体原子发射光谱法与原子荧光光谱分析法定量分析硫黄及熏蒸前后山药中汞(Hg)、砷(As)、铜(Cu)、镉(Cd)和铅(Pb)的含量.结果:13 批硫黄中Pb、As、Hg含量偏高.硫黄熏蒸后,山药中Pb含量普遍上升,且部分样品中As、Hg和Cu含量亦有增加.结论:硫黄熏蒸可能导致重金属元素从硫黄迁移到山药中,因此应制定严格的硫黄熏蒸工艺规范,确保山药的安全性和质量,减少对人体健康的潜在风险.
Analysis of the Impact of Sulphur Fumigation on Heavy Metals in Yam Using ICP-AES and Atomic Fluorescence Spectrometry Methods
Objective:To explore the impact of sulfur fumigation on the heavy metal content in yam,in order to assess the safety of this process and provide a scientific basis for the processing techniques of yam.Method:Thirteen batches of sulfur from various origins were used to fumigate yam.The samples were pretreated using microwave digestion,and the contents of mercury(Hg),arsenic(As),copper(Cu),cadmium(Cd),and lead(Pb)in the sulfur and in the yam before and after fumigation were quantitatively analyzed using inductively coupled plasma atomic emission spectroscopy and atomic fluorescence spectrometry.Result:The levels of Pb,As,and Hg were found to be high in the thirteen batches of sulfur.After sulfur fumigation,there was a general increase in the Pb content in the yam,and some samples also showed increases in As,Hg,and Cu content.Conclusion:The process of sulfur fumigation may lead to the migration of heavy metals from sulfur to yam.Therefore,strict standards for the sulfur fumigation process should be established to ensure the safety and quality of yam,reducing potential health risks to consumers.

sulfur-fumigatedyamheavy metalsinductively coupled plasma atomic emission spectroscopyatomic fluorescence photometer

刘亚群、陈良辉、张勇、张慷、孙延杰、谢耀庆、张泽坤、郑玉忠、张振霞

展开 >

韩山师范学院 生命科学与食品工程学院,广东 潮州 521041

广东省粤东药食资源功能物质与治未病研究重点实验室,广东 潮州 521041

右江民族医学院 临床医学院,广西 百色 533000

硫黄熏蒸 山药 重金属 电感耦合等离子体发射光谱法 原子荧光法

广东省粤东药食资源功能物质与治未病研究重点实验室潮州市科技局项目凯普专项科研项目韩山师范学院2023年校级立项科研项目

2021B12120400152023ZC24KP202304XBF202302

2024

10.16736/j.cnki.cn41-1434/ts.2024.11.038

现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子：0.169
ISSN：2096-5060
年,卷(期)：2024.30(11)
  • 9