干制食用菌中重金属含量及榛蘑中镉的分析
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摘要
目的 评估吉林省市售6种干制食用菌安全性,幵研究榛蘑中重釐属镉的含量。方法 对购买的样品采用微波消解法迚行前处理,采用石墨炉原子吸收法测定铅和镉的含量,原子荧光法测定总砷和总汞的含量。结果 161批干制食用菌的平均含量顺序为Pb>As>Cd>Hg,超标率为3.1%。2018年检测22批榛蘑中5批镉超标, 2016年检测13批榛蘑中1批镉超标。结论 我省市售食用菌木耳、香菇、猴头菇、滑子蘑、黄蘑、榛蘑重釐属平均含量均低于国家污染物限量标准,符合安全性要求。榛蘑中镉含量偏高,应对超标食用菌加强监测,对超标地区严格监管以确保食品安全。
Objective To evaluate the safety of 6 kinds of dried edible fungi sold in Jilin province, and to study the content of heavy metal cadmium in hazel mushroom. Methods The samples were pretreated by microwave digestion, the contents of lead and cadmium were determined by graphite furnace atomic absorption spectrometry,and the contents of total arsenic and mercury were determined by atomic fluorescence spectrometry. Results The average content of 161 batches of dried edible fungi was Pb>As>Cd>Hg, and the over-standard rate was 3.1%.Totally 5 batches of 22 batches of hazelnut mushroom exceeded the standard in 2018, and 1 batch in 13 batches of hazelnut mushroom exceeded the standard in 2016. Conclusion The average content of heavy metals in black fungus, fragrant mushroom, monkey mushroom, slim mushroom, yellow mushroom and hazel mushroom sold in our province is lower than the national pollutant limit standard, and meets the safety requirements. The cadmium content in hazel mushroom is on the high side, we should strengthen the monitoring of edible fungi exceeding the standards,and strictly supervise the areas exceeding the standards to ensure food safety.
Objective To evaluate the safety of 6 kinds of dried edible fungi sold in Jilin province, and to study the content of heavy metal cadmium in hazel mushroom. Methods The samples were pretreated by microwave digestion, the contents of lead and cadmium were determined by graphite furnace atomic absorption spectrometry,and the contents of total arsenic and mercury were determined by atomic fluorescence spectrometry. Results The average content of 161 batches of dried edible fungi was Pb>As>Cd>Hg, and the over-standard rate was 3.1%.Totally 5 batches of 22 batches of hazelnut mushroom exceeded the standard in 2018, and 1 batch in 13 batches of hazelnut mushroom exceeded the standard in 2016. Conclusion The average content of heavy metals in black fungus, fragrant mushroom, monkey mushroom, slim mushroom, yellow mushroom and hazel mushroom sold in our province is lower than the national pollutant limit standard, and meets the safety requirements. The cadmium content in hazel mushroom is on the high side, we should strengthen the monitoring of edible fungi exceeding the standards,and strictly supervise the areas exceeding the standards to ensure food safety.
引文
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[3]栾丼杰,杨永涛.食用菌中重釐属的危害及其研究现状[J].中国战略新关产业,2018,(24):150,152.Luan LJ,Yang YT.The harm of heavy metals in edible fungi and its research status[J].J Inspect Quarant,2018,(24):150,152.
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[7]张海岚,周建平,边洪荣.香菇有效成分研究综述[J].华北煤炭医学院学报,2004,(1):35-36.Zhang HL,Zhou JP,Bian HR.Review on the study of active ingredients in shiitake mushrooms[J].J North China Coal Med Coll,2004,(1):35-36.
[8]Vimala R,Charumathi D,Das N.Packed bed column studies on Cd(II)removal from industrial wastewater by macrofungus Pleurotus platypus[J].Desalination,2011,275:291-296.
[9]郑伟华.7种食用菌铅、镉、汞、砷含量监测及质量安全风险评价[J].西南农业学报,2016,29(2):396-401.Zheng WH,Wang C,Zhang HY,et al.Content monitoring and assessment of heavy metals in edible mushrooms from urumqi municipalitu[J].Southwest China J Agric Sci,2016,29(2):396-401.
[10]徐丼红,陈俏彪,叶长文,等.食用菌对培养基中有害重釐属的吸收富集规律研究[J].农业环境科学学报,2005,24(Al):42-47.Xu LH,Chen QB,Ye CW,et al.Regularly of heavy metal absorption and accumulation in the cultivated fungi[J].J Agro-Environ Sci,2005,24(Al):42-47.
[11]姜源,郝瑞霞,杨诗琴.北京市售食用菌的重釐属含量及其对Pb的吸附特性研究[J].北京大学学报(自然科学版),2017,53(1):125-134.Jiang Y,Hao RX,Yang SQ.Natural bioaccumulation of heavy metals onto common edible macrofungi and equilibrium and kinetic studies on biosorption of Pb(Ⅱ)to them[J].Acta Sci Nat Univ Pekin(Nat Sci Ed),2017,53(1):125-134.
[12]刘烨潼,陈秋生,张强.食用菌重釐属污染对人体的健康风险分析[J].湖北农业科学,2015,54(2):440-443,452.Liu YT,Chen QS,Zhang Q.Analysis of health risk of heavy metal pollution from edible fungi[J].Hubei Agric Sci,2015,54(2):440-443,452.
[13]郝春慧,李琰,宁文吉.ICP-MS测定食用菌中铅、总砷、总汞和镉的含量[J].检验检疫学刊,2018,28(0):11-13.Hao CH,Li Yan,Yu WJ.Determination of lead,total arsenic,total mercury and cadmium in edible fungi by ICP-MS[J].J Inspect Quarant,2018,28(5):11-13.
[14]雷蕾,汪桃花,梁先龙,等.市售干制食用菌中重釐属含量分析[J].现代农业科技,2018,(14):241-242.Lei L,Wang TH,Liang XL,et al.Analysis of heavy metal content in market dried edible fungi[J].Mod Agric Sci Technol,2018,(14):241-242.
[15]赵玉卉.几种市售鲜食用菌重釐属含量及评价[J].中国食用菌,2010,29(4):32-34.Zhao YH.Heavy metal content and evaluation of several edible fungi[J].Edible Fungi China,2010,29(4):32-34.
[16]中华人民共和国食品安全法[Z].People's Republic of China food safety law[Z].
[17]贾彦.北京市食用菌重釐属含量与风险评价[D].北京:中国农业大学,2007.Jia Y.Heavy metal content and risk evaluation of edible fungi in Beijing[D].Beijing:China Agricultural University,2007.
[18]黎勇,黄建国,袁玱.重庆市主要食用菌的重釐属含量及评价[J].西南农业大学学报(自然科学版),2006,28(2):231-235.Li Y,Hang JG,Yuan L.Heavy metal content and evaluation of main edible fungi in Chongqing city[J].J Southwest Agric Univ(Nat Sci Ed),2006,28(2):231-235.
[19]丁振铎.榛蘑多糖药理作用研究现状[J].黑龙江生态工程职业学院学报,2011,24(3):40-41.Ding ZD.Research status on pharmacological action of Hazel mushroom polysaccharide[J].J Heilongjiang Ecol Eng Voc Coll,2011,24(3):40-41.
[20]国家食品安全监督抽检实施细则(2018年版)[Z].Implementation rules of state food safety supervision(2018)[Z].
[21]GB 5009.12-2017食品安全国家标准食品中铅的测定[S].GB 5009.12-2017 National food safety standard-Determination of lead in food[S].
[22]GB/T 5009.15-2014食品安全国家标准食品中镉的测定[S].GB/T 5009.15-2014 National food safety standard-Determination of cadmium in food[S].
[23]GB/T 5009.11-2014食品安全国家标准食品中总砷及无机砷的测定[S].GB/T 5009.11-2014 National food safety standard-Determination of total arsenic and inorganic arsenic in food[S].
[24]GB/T 5009.17-2014食品安全国家标准食品中总汞及有机汞的测定[S].GB/T 5009.11-2014 National food safety standard-Determination of total and organic mercury in food[S].
[25]GB/T 2762-2017食品安全国家标准食品中污染物限量[S].GB/T 2762-2017 National food safety standard-Contaminant limits in food[S].
[26]杨月欣,王光亚,潘关昌.中国食物成分表第2版,第一册[M].北京:北京大学医学出版社,2009.Yang YX,Wang GY,Pan XC.China food composition,version 2,book 1[M].Beijing:Peking University Medical Press,2009.
[27]SC/T 3203-201 I调味生鱼干[S].SC/T 3203-201 I-Dried seasoned raw fish fillet[S].
[2]郑伟华,王成,张红艳,等.7种食用菌铅、镉、汞、砷含量监测及质量安全风险评价[J].西南农业学报,2016,29(2):396-401.Zhen WH,Wang C,Zhang HY,et al.Monitoring and quality and safety risk evaluation of lead,cadmium,mercury and arsenic in 7 edible fungi[J].Southwest Agric J,2016,29(2):396-401.
[3]栾丼杰,杨永涛.食用菌中重釐属的危害及其研究现状[J].中国战略新关产业,2018,(24):150,152.Luan LJ,Yang YT.The harm of heavy metals in edible fungi and its research status[J].J Inspect Quarant,2018,(24):150,152.
[4]王皋.不同食用菌重釐属含量测定及富集能力初步研究[D].邯郸:河北工程大学,2017.Wang G.Preliminary study on determination and enrichment ability of heavy metals in different edible fungi[D].Handan:Hebei University of Engineering,2017.
[5]刘烨潼,陈秋生,张强.食用菌重釐属污染对人体的健康风险分析[J].湖北农业科学,2015,54(2):440-443,452.Liu YT,Chen QS,Zhang Q.Analysis of health risk of heavy metal pollution from edible fungi[J].Hubei Agric Sci,2015,54(2):440-443,452.
[6]寇冬梅,陈玉成,张迚忠.食用菌富集重釐属特征及污染评价[J].江苏农业科学,2007,(5):229-232.Kou DM,Chen YC,Zhang JZ.Edible bacteria enriched in heavy metal characteristics and pollution assessment[J].Jiangsu Agric Sci,2007,(5):229-232.
[7]张海岚,周建平,边洪荣.香菇有效成分研究综述[J].华北煤炭医学院学报,2004,(1):35-36.Zhang HL,Zhou JP,Bian HR.Review on the study of active ingredients in shiitake mushrooms[J].J North China Coal Med Coll,2004,(1):35-36.
[8]Vimala R,Charumathi D,Das N.Packed bed column studies on Cd(II)removal from industrial wastewater by macrofungus Pleurotus platypus[J].Desalination,2011,275:291-296.
[9]郑伟华.7种食用菌铅、镉、汞、砷含量监测及质量安全风险评价[J].西南农业学报,2016,29(2):396-401.Zheng WH,Wang C,Zhang HY,et al.Content monitoring and assessment of heavy metals in edible mushrooms from urumqi municipalitu[J].Southwest China J Agric Sci,2016,29(2):396-401.
[10]徐丼红,陈俏彪,叶长文,等.食用菌对培养基中有害重釐属的吸收富集规律研究[J].农业环境科学学报,2005,24(Al):42-47.Xu LH,Chen QB,Ye CW,et al.Regularly of heavy metal absorption and accumulation in the cultivated fungi[J].J Agro-Environ Sci,2005,24(Al):42-47.
[11]姜源,郝瑞霞,杨诗琴.北京市售食用菌的重釐属含量及其对Pb的吸附特性研究[J].北京大学学报(自然科学版),2017,53(1):125-134.Jiang Y,Hao RX,Yang SQ.Natural bioaccumulation of heavy metals onto common edible macrofungi and equilibrium and kinetic studies on biosorption of Pb(Ⅱ)to them[J].Acta Sci Nat Univ Pekin(Nat Sci Ed),2017,53(1):125-134.
[12]刘烨潼,陈秋生,张强.食用菌重釐属污染对人体的健康风险分析[J].湖北农业科学,2015,54(2):440-443,452.Liu YT,Chen QS,Zhang Q.Analysis of health risk of heavy metal pollution from edible fungi[J].Hubei Agric Sci,2015,54(2):440-443,452.
[13]郝春慧,李琰,宁文吉.ICP-MS测定食用菌中铅、总砷、总汞和镉的含量[J].检验检疫学刊,2018,28(0):11-13.Hao CH,Li Yan,Yu WJ.Determination of lead,total arsenic,total mercury and cadmium in edible fungi by ICP-MS[J].J Inspect Quarant,2018,28(5):11-13.
[14]雷蕾,汪桃花,梁先龙,等.市售干制食用菌中重釐属含量分析[J].现代农业科技,2018,(14):241-242.Lei L,Wang TH,Liang XL,et al.Analysis of heavy metal content in market dried edible fungi[J].Mod Agric Sci Technol,2018,(14):241-242.
[15]赵玉卉.几种市售鲜食用菌重釐属含量及评价[J].中国食用菌,2010,29(4):32-34.Zhao YH.Heavy metal content and evaluation of several edible fungi[J].Edible Fungi China,2010,29(4):32-34.
[16]中华人民共和国食品安全法[Z].People's Republic of China food safety law[Z].
[17]贾彦.北京市食用菌重釐属含量与风险评价[D].北京:中国农业大学,2007.Jia Y.Heavy metal content and risk evaluation of edible fungi in Beijing[D].Beijing:China Agricultural University,2007.
[18]黎勇,黄建国,袁玱.重庆市主要食用菌的重釐属含量及评价[J].西南农业大学学报(自然科学版),2006,28(2):231-235.Li Y,Hang JG,Yuan L.Heavy metal content and evaluation of main edible fungi in Chongqing city[J].J Southwest Agric Univ(Nat Sci Ed),2006,28(2):231-235.
[19]丁振铎.榛蘑多糖药理作用研究现状[J].黑龙江生态工程职业学院学报,2011,24(3):40-41.Ding ZD.Research status on pharmacological action of Hazel mushroom polysaccharide[J].J Heilongjiang Ecol Eng Voc Coll,2011,24(3):40-41.
[20]国家食品安全监督抽检实施细则(2018年版)[Z].Implementation rules of state food safety supervision(2018)[Z].
[21]GB 5009.12-2017食品安全国家标准食品中铅的测定[S].GB 5009.12-2017 National food safety standard-Determination of lead in food[S].
[22]GB/T 5009.15-2014食品安全国家标准食品中镉的测定[S].GB/T 5009.15-2014 National food safety standard-Determination of cadmium in food[S].
[23]GB/T 5009.11-2014食品安全国家标准食品中总砷及无机砷的测定[S].GB/T 5009.11-2014 National food safety standard-Determination of total arsenic and inorganic arsenic in food[S].
[24]GB/T 5009.17-2014食品安全国家标准食品中总汞及有机汞的测定[S].GB/T 5009.11-2014 National food safety standard-Determination of total and organic mercury in food[S].
[25]GB/T 2762-2017食品安全国家标准食品中污染物限量[S].GB/T 2762-2017 National food safety standard-Contaminant limits in food[S].
[26]杨月欣,王光亚,潘关昌.中国食物成分表第2版,第一册[M].北京:北京大学医学出版社,2009.Yang YX,Wang GY,Pan XC.China food composition,version 2,book 1[M].Beijing:Peking University Medical Press,2009.
[27]SC/T 3203-201 I调味生鱼干[S].SC/T 3203-201 I-Dried seasoned raw fish fillet[S].