Traceability Analysis of Residues Aluminum in Preserved Fruits
To investigate the current status of residual aluminum in commercially available preserved fruits in Hunan region and to study its sources in the production process,random sampling was used to collect preserved fruit products and semi-finished ginger products sold in the market in Hunan region.The residual amount of aluminum and the content of synthetic pigment aluminum lake were detected.The results showed that the detected residual aluminum content in 168 samples ranged from 0.79 to 94.8 mg/kg,with an average residual aluminum content of 16.57 mg/kg and a median of 11.95 mg/kg.Among them,the residual aluminum content in preserved fruits such as medicinal products,cold fruits,and fruit cakes was relatively high.By studying the changes in aluminum residue during the processing of ginger preserves,it was found that aluminum in preserves was mainly introduced by the migration of aluminum from aluminum containing food additives in the pickling solution to semi-finished preserves during the processing.In addition,background aluminum accounted for a small proportion in the raw materials,and aluminum introduced from other processes was very small;The pickling process of preserved fruits may be the main production process that leads to high levels of aluminum residue.In recent years,the average residual amount of aluminum in preserved fruits in Hunan Province has decreased compared to before.Some preserved fruits from certain processes were still required special attention.Food safety regulatory authorities should strengthen risk monitoring and supervision of aluminum in specific categories of preserved fruits.Preserved fruits production enterprises should control key production processes such as pickling and rinsing to reduce the source of aluminum.
万方数据
维普
