雅安市茶叶中铅含量变化分析
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摘要
目的评价雅安市茶叶卫生质量状况,为茶叶风险评估提供基础依据,确保雅安茶叶质量符合安全标准。方法2013～2017年间,共抽检样品632份,其中产地原料鲜叶262份,商品茶叶385份,采用原子吸收法(GB 5009.12-2010)和电感耦合等离子体质谱(inductively coupled plasma-mass spectrometry, ICP-MS)法(GB5009.268-2016)分析雅安市茶叶样品中铅的含量。根据GB 2762-2017,采用单因子污染指数法对雅安茶叶中的铅含量进行比较和评价。结果雅安市所有商品茶叶铅含量低于5 mg/kg,没有超标样品, P值小于1,表明雅安茶叶没有受到铅污染;少数鲜茶叶样品铅含量超标,所有商品茶叶铅平均值和中位值均低于鲜茶叶。结论雅安茶叶铅含量较低,没有受到铅污染,可以放心饮用。
Objective To evaluate the hygienic quality condition of Ya'an tea, so as to provide the basis for tea risk assessment, and ensure the quality of Ya'an tea to meet the safety standard. Methods From 2013 to 2017, a total of 632 tea samples were gathered, including 262 fresh raw material leaves from origin sites and 385 commercial tea products. The tea lead content was analyzed by atomic absorption(GB 5009.12-2010) and inductively coupled plasma-mass spectrometry(ICP-MS)(GB 5009.268-2016) methods. According to the national standard of food safety(GB 2762-2017), the lead content in Ya'an tea was compared and evaluated using the single factor pollution index method. Results The lead content of all Ya'an tea samples was less than 5 mg/kg, and there was no sample exceeding the standard. The P value was less than 1.0, indicating that Ya'an tea samples were free from lead pollution. Only the lead content in a few fresh tea leaves exceeded the national standard. The average and median values of lead content in all the commercial tea products were lower than those of fresh tea leaves. Conclusion The lead content in Ya'an tea is low, so it is safe to drink without lead contamination.
Objective To evaluate the hygienic quality condition of Ya'an tea, so as to provide the basis for tea risk assessment, and ensure the quality of Ya'an tea to meet the safety standard. Methods From 2013 to 2017, a total of 632 tea samples were gathered, including 262 fresh raw material leaves from origin sites and 385 commercial tea products. The tea lead content was analyzed by atomic absorption(GB 5009.12-2010) and inductively coupled plasma-mass spectrometry(ICP-MS)(GB 5009.268-2016) methods. According to the national standard of food safety(GB 2762-2017), the lead content in Ya'an tea was compared and evaluated using the single factor pollution index method. Results The lead content of all Ya'an tea samples was less than 5 mg/kg, and there was no sample exceeding the standard. The P value was less than 1.0, indicating that Ya'an tea samples were free from lead pollution. Only the lead content in a few fresh tea leaves exceeded the national standard. The average and median values of lead content in all the commercial tea products were lower than those of fresh tea leaves. Conclusion The lead content in Ya'an tea is low, so it is safe to drink without lead contamination.
引文
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[13]盛姣,刘颖,冯贤,等.微生物发酵米糠对Pb2+的吸附研究[J].环境保护科学,2012,38(2):20-21.Sheng J,Liu Y,Feng X,et al.Research on Pb2+adsorption by microbial fermentation of rice bran[J].Environ Protect Sci,2012,38(2):20-21.
[14]耐李辉,马丽,李华,等.耐受Pb2+细菌的筛选及对Pb2+吸附特性的研究[J].绵阳师范学报,2013,32(5):61-66.Li H,Ma L,Li H,et al.On screening tolerating bacteria Pb2+and its adsorption[J].J Mianyang Norm Univ,2013,32(5):61-66.
[15]孙敬亮,赵瑞雪,郑笑秋.啤酒酵母对Pb2+的生物吸附研究[J].长春理工大学学报,2006,29(4):97-83.Sun JL,Zhao RX,Zheng XQ.Study on biosorption of ion-lead by yeast[J].J Changchun Univ Sci Technol,2006,29(4):97-83.
[16]陈昌辉,郭金龙,汪艳霞,等.雅安藏茶制作工艺的品质变化[J].林产化学与工业,2011,31(4):69-71.Chen CH,Guo JN,Wang YX,et al.Quality variation during the processing of Ya'an tibet tea[J].Chem Indest Prod,2011,31(4):69-71.
[17]李东,齐桂年,胥伟,等.藏茶渥堆过程中真菌种群的鉴定[J].贵州农业科学,2010,38(12):155-158.Li D,Qi GN,Xi W,et al.Identification fungus population in pile fermentation process of Tibetan tea[J].Guizhou Agric Sci,2010,38(12):155-158.
[2]张晓枫.微量元素铅与人体健康的关系[J].数理医药淡定杂志,2004,17(5):473-474.Zhang XL.The relationship between trace element lead and human health[J].J Mathemat Med,2004,17(5):473-474.
[3]刘薇薇,陈嘉榆,杨志前,等.慢性铅接触者胸腺输出近期功能的研究[J].中华劳动卫生职业病杂志,2007,25(2):100-102Liu WW,Chen JY,Yang ZQ,et al.Effects of lead exposure on thymic output naive T cells function[J].Chin J Ind Hyg Occup Dis,2007,25(2):100-102.
[4]戚其平,杨艳伟,姚孝元,等.中国城市儿童血铅水平调查[J].中华流行病学杂志,2002,23(3):162-166.Qi QP,Yang YW,Yao XY,et al.Blood lead level of children in the urban areas in China[J].Chin J Epidemiol,2002,23(3):162-166.
[5]Lavicoli I,Carelli G,Stanekiii EJ,et al.Effect of per os lead acetate administration on mouse hepatocyte survival[J].Toxicol Lett,2002,129(1-2):143.
[6]Silbergeld EK,Waalkes M,Rice JM.Lead as a carcinogen:experimental evidence and mechanisms of action[J].Am J Ind Med,2000,38(3):316-323.
[7]赵馨,马兰,苗虹.部分市售茶叶中铅、铬污染状况调查[J].食品安全质量检测学报,2014,5(9):2705-2710.Zhao X,Ma L,Miao H.Investigation of lead and chromium in tea from some markets in China[J].J Food Saf Qual,2014,5(9):2705-2710.
[8]曲金华,杨旭.滥用化学添加物对人体健康的危害[J].中国食物与营养,2014,20(9):16-18.Qu JH,Yang X.The harm of the abuses of chemical additives to human healthy[J].Food Nutr China,2014,20(9):16-18.
[9]陈利燕,鲁成银,刘新.茶叶中铅铬绿的检测方法研究[J].热带农业工程,2008,32(1):38-44.Chen LY,Lu CY,Liu X.Determination technique for chrome green in tea[J].Trop Agric Eng,2008,32(1):38-44.
[10]GB 5009.12-2010食品中铅的测定[S].GB 5009.12-2010 Determination of lead in foods[S].
[11]GB 5009.268-2016食品中多元素的测定[S].GB 5009.268-2016 Determination of multielement in foods[S].
[12]GB 2762-2017食品安全国家标准食品中污染物限量[S].GB 2762-2017 National food safety standard-Maximum levels of contaminants in foods[S].
[13]盛姣,刘颖,冯贤,等.微生物发酵米糠对Pb2+的吸附研究[J].环境保护科学,2012,38(2):20-21.Sheng J,Liu Y,Feng X,et al.Research on Pb2+adsorption by microbial fermentation of rice bran[J].Environ Protect Sci,2012,38(2):20-21.
[14]耐李辉,马丽,李华,等.耐受Pb2+细菌的筛选及对Pb2+吸附特性的研究[J].绵阳师范学报,2013,32(5):61-66.Li H,Ma L,Li H,et al.On screening tolerating bacteria Pb2+and its adsorption[J].J Mianyang Norm Univ,2013,32(5):61-66.
[15]孙敬亮,赵瑞雪,郑笑秋.啤酒酵母对Pb2+的生物吸附研究[J].长春理工大学学报,2006,29(4):97-83.Sun JL,Zhao RX,Zheng XQ.Study on biosorption of ion-lead by yeast[J].J Changchun Univ Sci Technol,2006,29(4):97-83.
[16]陈昌辉,郭金龙,汪艳霞,等.雅安藏茶制作工艺的品质变化[J].林产化学与工业,2011,31(4):69-71.Chen CH,Guo JN,Wang YX,et al.Quality variation during the processing of Ya'an tibet tea[J].Chem Indest Prod,2011,31(4):69-71.
[17]李东,齐桂年,胥伟,等.藏茶渥堆过程中真菌种群的鉴定[J].贵州农业科学,2010,38(12):155-158.Li D,Qi GN,Xi W,et al.Identification fungus population in pile fermentation process of Tibetan tea[J].Guizhou Agric Sci,2010,38(12):155-158.