首页|鄂尔多斯市沙葱中26种元素监测分析

鄂尔多斯市沙葱中26种元素监测分析

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目的:监测鄂尔多斯市沙葱(包括鲜样和腌制样)中 26 种元素含量,为其风险监测和相关标准的制定提供依据.方法:依据《食品安全国家标准 食品中多元素的测定方法》(GB 5009.268-2016),采用电感耦合等离子体质谱法测定 30 份沙葱鲜样和 60 份沙葱腌制样中 26 种元素含量,并对结果进行统计分析.结果:所有沙葱样品中 26 种元素均有检出.鲜样沙葱中铅合格率为 93.4%,腌制样沙葱中铅合格率为98.3%、腌制样沙葱中钠合格率 78.3%,镉、铬、砷和汞合格率为 100.0%,其余元素没有限量标准.腌制样沙葱中钾、钙、镁和铁的平均含量低于鲜样沙葱,腌制样沙葱中钠平均含量明显高于鲜样沙葱.结论:沙葱未受到镉、铬、砷和汞的污染,但针对沙葱中铅元素应加强监测预警;腌制样沙葱中钠元素处于警戒线与中度污染之间;钾、钙、镁和铁在腌制样沙葱中含量易流失,日常饮食应控制腌制食品的摄入.
Monitoring and Analysis of 26 Elements in Allium mongolicum in Ordos
Objective:To monitor the content of 26 elements in Allium mongolicum(including fresh and pickled samples)in Ordos city,and to provide a basis for risk monitoring and the formulation of relevant standards.Method:According to GB 5009.268-2016,the contents of 26 elements in 30 fresh and 60 pickled samples of Allium mongolicum were determined by inductively coupled plasma mass spectrometry,and the results were statistically analyzed.Result:All 26 elements were detected in all Allium mongolicum.The pass rate of lead in fresh Allium mongolicum was 93.4%,98.3%in pickled Allium mongolicum,78.3%in sodium in pickled Allium mongolicum,100.0%for cadmium,chromium,arsenic and mercury,and there was no limit standard for the rest of the elements.The average contents of potassium,calcium,magnesium and iron in pickled Allium mongolicum were lower than those in fresh Allium mongolicum,and the average sodium content in pickled Allium mongolicum was significantly higher than that in fresh Allium mongolicum.Conclusion:Cadmium,chromium,arsenic and mercury in Allium mongolicum were not polluted,but the monitoring and early warning of lead in Allium mongolicum should be improved,the sodium in pickled Allium mongolicum was in the warning line-moderate pollution,and the contents of potassium,calcium,magnesium and iron in pickled Allium mongolicum were easy to be lost,so the intake of pickled foods should be controlled in daily diet.

Allium mongolicumelementsanalysisOrdos

高磊、徐晓伟

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鄂尔多斯市疾病预防控制中心 中心检验科,内蒙古鄂尔多斯 017000

沙葱 元素 分析 鄂尔多斯市

2024

食品安全导刊
商业科技质量中心 北京肉类食品协会

食品安全导刊

影响因子:0.065
ISSN:1674-0270
年,卷(期):2024.(13)
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