食品中铝的测定及食源铝污染的初步研究
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摘要
微量元素与人体健康的研究是当前的重大热门课题。铝是地壳丰度最大的金属元素,铝与人体健康息息相关。食品工业通常认为铝对人体无害,将含铝化合物广泛用于食品加工饮用水处理等；另外,医药行业用铝化合物制作各种片剂和胶囊,利用铝离子的两性作抗胃酸药。随着人们对铝的研究逐渐深入,对铝的生物毒性的揭示,铝与人体健康的关心也渐渐被人们所关注,食源性铝及其危害已引起了人们的普遍关注。WHO/FAO于1989年正式将铝确定为食品污染物加以控制,提出人体铝的暂定摄入量为7mg/KgB-W,我国也于1994年提出了面制食品中铝的限量卫生标准(≤100mg/Kg)。
尽管人体从食物中摄入的铝不是导致许多铝病的主要原因,但长期食用铝含量超标的食物会使铝在人体蓄积,其危害是显而易见的。因此有必要对食品中的铝含量进行定量研究,应用于微量铝定量的方法很多,主要有分光光度法、石磨炉原子吸收光谱法、质谱法和电感耦合等离子发射光谱法等。综合考虑各种因素的影响,包括实验条件的限制,仪器普及的程度以及实验的难易度、精密度、准确度、灵敏度、检出限、重现性等。本文主要对铝定量应用较多的铬天青S比色法和铝试剂法进行比较研究,从而选择一种方法对重庆市售食品铝含量进行定量分析,并对该方法的相关实验条件进行优化。首先对样品消解体系进行了优化,国际上测定首选方法是样品先经HNO3—H2SO4—HCIO4消解,GB 15202-2003《面制食品中铝限量卫生标准》中铝的检测方法-铬天青S分光光度法即采用上述消解体系。本实验采用不加HCIO4而加入H2O2的消解方法,结果表明,选用HNO3—H2SO4—H2O2作为消化体系,能取得同等效果,实验结果令人满意。另外,对报道较少的干扰因素的影响和消除进行定量研究,取得了满意的研究效果。
应用铬天青S比色法,对重庆市售食品进行铝污染评估。随机抽取市售食品136件进行定量分析,依据GB15202-2003《面制食品中铝限量卫生标准》进行安全性评估。样品包括方便面、饼干、面包、油条、瓜子、茶叶和茶饮料等一系列食品。检测结果表明,铝含量超标的食品几乎全部是面制品,尤其是油条和麻花等油炸类食品铝含量严重超标；另外,铝含量超标较严重的是一些省份和地区的茶叶。
铝的毒效应往往不是由总铝浓度引起,而是与其具体的形态密切相关,因此测定铝在食物中的形态,对探讨铝的毒理学行为具有十分重要的意义。从毒性的角度来看,不稳定的自由铝和单核羟基铝毒性最大,铝与氟形成的配合物次之,铝与有机物形成的配合物则无毒,分析食物中的铝形态,特别是有毒的无机单核铝形态,比单纯测定总铝更有意义。应用荧光光度法对部分样品中的铝进行形态分析,从而考察对人体危害较大的无机单核铝的含量。
本文建议应当采取更加有力的措施来减少我国居民的铝摄入量。首先,利用直接面向社会的宣传方式,使公众和食品从业人员了解认识铝污染的严重性和危害性,从而自觉抵制和主动改进受污染食品。其次,建议在修订食品添加剂使用卫生标准时,对能够造成二次污染的品种从严甚至禁止使用。如油条中禁止使用明矾类、馒头面包禁止使用化学膨发类添加剂,因为这类添加剂在使产品达到感官要求时,铝残留量往往就已经超标了。最后,应当加强铝污染的监管力度,虽然国家已经颁布铝限量标准,可对该项目的监测力度与其存在问题相比,仍有很大的差距,相关部门应当把铝列为常规监督检测项目,以便随时了解并处理铝超标事件。
Research of trace elements and human health is a major hot topic at present. Aluminum is the most abundant metal element in the crust, aluminum and human health are closely related. Food industry will be aluminum-containing compounds are widely used in food processing, water treatment because they usually think of aluminum harmless. In addition, the pharmaceutical industry use it to make a variety of tablets and capsules, and anti-acid drugs. As people gradually in-depth study of aluminum and aluminum toxicity, aluminum and human health care has gradually been of concern to the people, hazards of food-borne aluminum has attracted people's attention. WHO/FAO formally identified aluminum as food contaminants in 1989, and made a tentative intake of aluminum with 7mg/KgB·W. China also made aluminum limit standard in flour food hygiene (≤100mg/Kg)in 1994.
Aluminum in food mainly from natural aluminum, aluminum-containing additives and contamination, as well as processing, cooking and storage process of the dissolution of aluminum in aluminum products. The main cause of food due to excessive aluminum is aluminum-containing additives and aluminum leavening agent used in food processing production process. Although intake of aluminum from food not the cause of many diseases,but aluminum will accumulate in the body the long-term consumption of excessive aluminum content of food.The harm is obvious.
We need to research of the content of aluminum in food because of aluminum toxicity. Quantitative method used in trace aluminum, mainly spectrophotometry, stone furnace atomic absorption spectrometry, mass spectrometry and inductively coupled plasma emission spectroscopy method.This paper will compare CAS method with aluminum reagent method to select a method for quantitative analysis of the commercial food and optimize the experimental conditions. First, the sample digestion system is optimized, the preferred method is digestion of sample by HNO3—H2SO4—HClO4, GB 15202-2003《flour limit aluminum in food hygiene standards》in the detection of aluminum uses the digestion system.Using H2O2 not HC1O4 In this study. The results show that the use HNO3—H2SO4—H2O2 as the digestive system can achieve the same effect,and experimental results are satisfactory. In addition, few reports of interference factors and the elimination of quantitative research studies to obtain a satisfactory result.
Aluminum contamination will be assessed with CAS S spectrophotometry in Chongqing commercial foods.136 commercial foods are randomly selected to be used for quantitative analysis and safety assessment based on GB 15202-2003《flour limit aluminum in food hygiene standards》Samples include instant noodles, biscuits, bread, fried dough sticks, seeds, tea and tea drinks etc. Test results show that the excessive foods almost are flour food, especially fried foods such as fried fritters and fried dough twist serious exceeded. In addition, the aluminum content exceeded more serious in some provinces and regions of tea.
Toxic effect of aluminum is not caused by the total aluminum concentration, but is closely related to their specific form.Therefore morphological analysis of aluminum is of great significance to act on the toxicology of aluminum. From the toxicity point of view, unstable free aluminum and mononuclear hydroxy aluminum greatest toxic the formation of aluminum fluoride complexes are secondly, and the formation of complex organic compounds are non-toxic. Morphological analysis of aluminum in food than the simple determination of total aluminum is more meaningful. Application of fluorescence spectrometry of some samples examine the content of inorganic monomeric aluminum for speciation analysis of aluminum.
This proposal should take more effective measures to reduce the intake of Chinese residents of aluminum. First, the direct form of publicity for the society make the public and food professionals to understand the seriousness and danger of contamination of aluminum to consciously resist and actively improve the contaminated food. Secondly, the proposed use of food additives in the revised health standards, can cause secondary pollution on the species or even strictly prohibited. Such as prohibiting to use alumen in fried dough sticks, and chemical additives in steamed bread. Because of these additives in the product meet sensory requirements, aluminum residue often has exceeded the. Finally, it should strengthen the supervision of aluminum contamination, although the state has promulgated a standard aluminum limit can monitor the efforts of the project compared to its problems, there are still big gaps. Related departments should be routine monitoring of aluminum as the test items in order to understand and deal with any matters of aluminum exceeded.
尽管人体从食物中摄入的铝不是导致许多铝病的主要原因,但长期食用铝含量超标的食物会使铝在人体蓄积,其危害是显而易见的。因此有必要对食品中的铝含量进行定量研究,应用于微量铝定量的方法很多,主要有分光光度法、石磨炉原子吸收光谱法、质谱法和电感耦合等离子发射光谱法等。综合考虑各种因素的影响,包括实验条件的限制,仪器普及的程度以及实验的难易度、精密度、准确度、灵敏度、检出限、重现性等。本文主要对铝定量应用较多的铬天青S比色法和铝试剂法进行比较研究,从而选择一种方法对重庆市售食品铝含量进行定量分析,并对该方法的相关实验条件进行优化。首先对样品消解体系进行了优化,国际上测定首选方法是样品先经HNO3—H2SO4—HCIO4消解,GB 15202-2003《面制食品中铝限量卫生标准》中铝的检测方法-铬天青S分光光度法即采用上述消解体系。本实验采用不加HCIO4而加入H2O2的消解方法,结果表明,选用HNO3—H2SO4—H2O2作为消化体系,能取得同等效果,实验结果令人满意。另外,对报道较少的干扰因素的影响和消除进行定量研究,取得了满意的研究效果。
应用铬天青S比色法,对重庆市售食品进行铝污染评估。随机抽取市售食品136件进行定量分析,依据GB15202-2003《面制食品中铝限量卫生标准》进行安全性评估。样品包括方便面、饼干、面包、油条、瓜子、茶叶和茶饮料等一系列食品。检测结果表明,铝含量超标的食品几乎全部是面制品,尤其是油条和麻花等油炸类食品铝含量严重超标；另外,铝含量超标较严重的是一些省份和地区的茶叶。
铝的毒效应往往不是由总铝浓度引起,而是与其具体的形态密切相关,因此测定铝在食物中的形态,对探讨铝的毒理学行为具有十分重要的意义。从毒性的角度来看,不稳定的自由铝和单核羟基铝毒性最大,铝与氟形成的配合物次之,铝与有机物形成的配合物则无毒,分析食物中的铝形态,特别是有毒的无机单核铝形态,比单纯测定总铝更有意义。应用荧光光度法对部分样品中的铝进行形态分析,从而考察对人体危害较大的无机单核铝的含量。
本文建议应当采取更加有力的措施来减少我国居民的铝摄入量。首先,利用直接面向社会的宣传方式,使公众和食品从业人员了解认识铝污染的严重性和危害性,从而自觉抵制和主动改进受污染食品。其次,建议在修订食品添加剂使用卫生标准时,对能够造成二次污染的品种从严甚至禁止使用。如油条中禁止使用明矾类、馒头面包禁止使用化学膨发类添加剂,因为这类添加剂在使产品达到感官要求时,铝残留量往往就已经超标了。最后,应当加强铝污染的监管力度,虽然国家已经颁布铝限量标准,可对该项目的监测力度与其存在问题相比,仍有很大的差距,相关部门应当把铝列为常规监督检测项目,以便随时了解并处理铝超标事件。
Research of trace elements and human health is a major hot topic at present. Aluminum is the most abundant metal element in the crust, aluminum and human health are closely related. Food industry will be aluminum-containing compounds are widely used in food processing, water treatment because they usually think of aluminum harmless. In addition, the pharmaceutical industry use it to make a variety of tablets and capsules, and anti-acid drugs. As people gradually in-depth study of aluminum and aluminum toxicity, aluminum and human health care has gradually been of concern to the people, hazards of food-borne aluminum has attracted people's attention. WHO/FAO formally identified aluminum as food contaminants in 1989, and made a tentative intake of aluminum with 7mg/KgB·W. China also made aluminum limit standard in flour food hygiene (≤100mg/Kg)in 1994.
Aluminum in food mainly from natural aluminum, aluminum-containing additives and contamination, as well as processing, cooking and storage process of the dissolution of aluminum in aluminum products. The main cause of food due to excessive aluminum is aluminum-containing additives and aluminum leavening agent used in food processing production process. Although intake of aluminum from food not the cause of many diseases,but aluminum will accumulate in the body the long-term consumption of excessive aluminum content of food.The harm is obvious.
We need to research of the content of aluminum in food because of aluminum toxicity. Quantitative method used in trace aluminum, mainly spectrophotometry, stone furnace atomic absorption spectrometry, mass spectrometry and inductively coupled plasma emission spectroscopy method.This paper will compare CAS method with aluminum reagent method to select a method for quantitative analysis of the commercial food and optimize the experimental conditions. First, the sample digestion system is optimized, the preferred method is digestion of sample by HNO3—H2SO4—HClO4, GB 15202-2003《flour limit aluminum in food hygiene standards》in the detection of aluminum uses the digestion system.Using H2O2 not HC1O4 In this study. The results show that the use HNO3—H2SO4—H2O2 as the digestive system can achieve the same effect,and experimental results are satisfactory. In addition, few reports of interference factors and the elimination of quantitative research studies to obtain a satisfactory result.
Aluminum contamination will be assessed with CAS S spectrophotometry in Chongqing commercial foods.136 commercial foods are randomly selected to be used for quantitative analysis and safety assessment based on GB 15202-2003《flour limit aluminum in food hygiene standards》Samples include instant noodles, biscuits, bread, fried dough sticks, seeds, tea and tea drinks etc. Test results show that the excessive foods almost are flour food, especially fried foods such as fried fritters and fried dough twist serious exceeded. In addition, the aluminum content exceeded more serious in some provinces and regions of tea.
Toxic effect of aluminum is not caused by the total aluminum concentration, but is closely related to their specific form.Therefore morphological analysis of aluminum is of great significance to act on the toxicology of aluminum. From the toxicity point of view, unstable free aluminum and mononuclear hydroxy aluminum greatest toxic the formation of aluminum fluoride complexes are secondly, and the formation of complex organic compounds are non-toxic. Morphological analysis of aluminum in food than the simple determination of total aluminum is more meaningful. Application of fluorescence spectrometry of some samples examine the content of inorganic monomeric aluminum for speciation analysis of aluminum.
This proposal should take more effective measures to reduce the intake of Chinese residents of aluminum. First, the direct form of publicity for the society make the public and food professionals to understand the seriousness and danger of contamination of aluminum to consciously resist and actively improve the contaminated food. Secondly, the proposed use of food additives in the revised health standards, can cause secondary pollution on the species or even strictly prohibited. Such as prohibiting to use alumen in fried dough sticks, and chemical additives in steamed bread. Because of these additives in the product meet sensory requirements, aluminum residue often has exceeded the. Finally, it should strengthen the supervision of aluminum contamination, although the state has promulgated a standard aluminum limit can monitor the efforts of the project compared to its problems, there are still big gaps. Related departments should be routine monitoring of aluminum as the test items in order to understand and deal with any matters of aluminum exceeded.
引文
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