调味品及调味品配料中铅和砷含量的测定
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摘要
为了解调味品及调味品配料中铅和砷的含量,以国家标准为检测依据,微波消解法处理了酱油、浓缩鸡汁、酵母抽提物、鸡肉香精、复配甜味剂、淀粉等11批样品,分别采用石墨炉原子吸收法和氢化物原子荧光法测定了其中铅和砷的含量。与国家标准中的规定对比,酵母抽提物中砷含量超出限量标准,其他调味品及调味品配料中铅、砷含量未超标。总体检测结果为检出率较高,超标率低。
In order to understand the content of lead and arsenic in condiment and condiment ingredients,the national standard is used as a test basis.The microwave digestion method processes 11 batches of samples including soy sauce,concentrated chicken juice,yeast extract,chicken flavor,compound sweeteners and starch.The content of lead and arsenic is determined by graphite furnace atomic absorption spectrometry and hydride generation atomic fluorescence spectrometry respectively.Compared with the requirements in the national standards,the content of arsenic in yeast extract exceeds the limit.The lead and arsenic in other batches of condiments and condiment ingredients are not exceeded.The overall results are that the detection rate is higher but over-limit rate the is less.
In order to understand the content of lead and arsenic in condiment and condiment ingredients,the national standard is used as a test basis.The microwave digestion method processes 11 batches of samples including soy sauce,concentrated chicken juice,yeast extract,chicken flavor,compound sweeteners and starch.The content of lead and arsenic is determined by graphite furnace atomic absorption spectrometry and hydride generation atomic fluorescence spectrometry respectively.Compared with the requirements in the national standards,the content of arsenic in yeast extract exceeds the limit.The lead and arsenic in other batches of condiments and condiment ingredients are not exceeded.The overall results are that the detection rate is higher but over-limit rate the is less.
引文
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[3]GB 2762-2017,食品中污染物限量[S].
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[8]曹骁,上官苗苗.化学原子化-原子吸收光谱法直接测定酱油中砷含量的方法研究[J].中国调味品,2017,42(4):145-149.
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[11]黄韬睿,王鑫.应用ICP-MS测定酱腌菜中铅、砷含量的方法研究[J].中国调味品,2015,40(8):119-122.
[12]吴士定,周晓萍.石墨炉原子吸收法直接测定含盐调味品中铅[J].理化检验(化学分册),1997,33(1):27-28.
[13]林立.酱油中铅含量的不同分析方法比较[J].农业机械,2011(8):138-140.
[14]钟一平.原子荧光光谱法测定大米中的砷含量[J].粮食储藏,2017,46(5):27-29.
[15]孙明,李弘,鹿尘.周口市2015年食品中重金属监测结果分析[J].中国卫生检验杂志,2016,26(16):2366-2368.
[16]樊继彩,龚立科,王姝婷.杭州市售调味品中6种有毒元素污染状况调查与膳食暴露评估[J].中国卫生检验杂志,2016,26(16):2388-2391.
[17]刘萍,王国平.兰州市市场上部分食品铅污染状况分析[J].中国食品卫生杂志,2003,15(4):335-336.
[2]马美华,李小华.调味品原料中的重金属污染[J].江苏调味副食品,2013(1):38-41.
[3]GB 2762-2017,食品中污染物限量[S].
[4]黄为红.石墨炉原子吸收法测定调味品中痕量铅[J].中国酿造,2012,31(7):169-171.
[5]王中民,田葆萍,曹巧玲.某部调味品中重金属污染状况调查分析[J].中国预防医学杂志,2012,13(4):308-309.
[6]赵欣,杨庆文,韩建欣.微波消解-原子吸收光谱法测定山西老陈醋中微量元素[J].中国酿造,2017,36(3):165-169.
[7]范文秀,李长恭,天然复合调味品中微量元素和重金属含量的测定[J].中国调味品,2013,38(7):96-98.
[8]曹骁,上官苗苗.化学原子化-原子吸收光谱法直接测定酱油中砷含量的方法研究[J].中国调味品,2017,42(4):145-149.
[9]孙林超.微波消解-石墨炉原子吸收法在酱油铅测定中的应用[J].中国调味品,2009,34(5):95-97.
[10]李明章,林建奇.微波消解-原子荧光光谱法同时测定食醋中的砷和汞[J].理化检验(化学分册),2016,52(2):222-225.
[11]黄韬睿,王鑫.应用ICP-MS测定酱腌菜中铅、砷含量的方法研究[J].中国调味品,2015,40(8):119-122.
[12]吴士定,周晓萍.石墨炉原子吸收法直接测定含盐调味品中铅[J].理化检验(化学分册),1997,33(1):27-28.
[13]林立.酱油中铅含量的不同分析方法比较[J].农业机械,2011(8):138-140.
[14]钟一平.原子荧光光谱法测定大米中的砷含量[J].粮食储藏,2017,46(5):27-29.
[15]孙明,李弘,鹿尘.周口市2015年食品中重金属监测结果分析[J].中国卫生检验杂志,2016,26(16):2366-2368.
[16]樊继彩,龚立科,王姝婷.杭州市售调味品中6种有毒元素污染状况调查与膳食暴露评估[J].中国卫生检验杂志,2016,26(16):2388-2391.
[17]刘萍,王国平.兰州市市场上部分食品铅污染状况分析[J].中国食品卫生杂志,2003,15(4):335-336.