油条中铝残留的调查分析
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摘要
目的了解大竹县油条中铝的残留状况,及时发现油条食品中铝的安全风险,为食用油条人群铝摄入进行风险分析提供科学依据。方法 2015年对大竹县全县范围内的油条店(摊)的油条按《2014国家食品污染和有害因素风险监测工作手册》中食品中铝的分光光度法标准操作程序进行了铝含量的检测,以《食品添加剂使用标准》(GB2760-2014)中油炸面制品铝的残留量≤100 mg/kg(干样品,以Al计),对检测结果进行判定;以2011年世界粮农组织/世界卫生组织食品添加剂联合专家委员会(JECFA)制定的食品中铝的暂定每周耐受摄入量(PTWI)2 mg/(kg·bw)作为暴露量评估标准进行健康风险分析。结果油条中铝检出范围为2~1 027 mg/kg,均值为342.0 mg/kg,铝检出率为82.0%,超标率为76.0%;检出率、超标率城市农村比较差异均无统计学意义(P>0.05);食用油条的人群安全食用油条量为:成年男性3.9根/周或55.3 g/d,成年女性3.4根/周或47.9 g/d。结论大竹油条食品中铝含量较高,油条经营者应减少明矾等含铝膨松剂在油条中的使用量,使食用油条人群健康风险降低。
Objective To investigate the content of aluminium( Al) in fried dough sticks( Youtiao) in Dazhu,timely discover the safety risk of aluminium in fried dough sticks and provide scientific evidence for analysis of the aluminum intake risk in fried dough stick diners. Methods In 2015,contents of Al in fried dough sticks at all the stalls in Dazhu were determined by spectrophotometry according to the National Work Manual for Risk Surveillance of Food Contaminants and Hazardous Factors( 2014 edition) and analytical results were assessed against the limit for residual aluminium in fried dough products( ≤100 mg/kg,calculated on the dried basis with reference to Al) in the Standard for Use of Food Additives( GB 2760-2014). Health risk analysis was conducted with the provisional tolerable weekly intake( PTWI) [2 mg/( kg·bw) ] established by the Joint FAO/WHO Expert Committee on Food Additives( JECFA) in 2011 as the exposure assessment criteria. Results Contents of aluminium in fried dough sticks ranged from 2 mg/kg to 1 027 mg/kg( mean: 342. 0 mg/kg); the aluminium detection rate was 82. 0%,and the over-standard rate was 76. 0%. No statistically significant difference was found between urban and rural areas in terms of detection rate or over-standard rate( P >0. 05). Consumption of fried dough sticks at the following frequency is safe: 3. 9 sticks/week or 55. 3 g/d for male adults,3. 4 sticks/week or 47. 9 g/d for female adults. Conclusion The content of Al in fried dough sticks in Dazhu is very high. Fried dough stick sellers should lower the usage of aluminum-containing swelling agents such as alum so as to reduce the health risks to consumers.
Objective To investigate the content of aluminium( Al) in fried dough sticks( Youtiao) in Dazhu,timely discover the safety risk of aluminium in fried dough sticks and provide scientific evidence for analysis of the aluminum intake risk in fried dough stick diners. Methods In 2015,contents of Al in fried dough sticks at all the stalls in Dazhu were determined by spectrophotometry according to the National Work Manual for Risk Surveillance of Food Contaminants and Hazardous Factors( 2014 edition) and analytical results were assessed against the limit for residual aluminium in fried dough products( ≤100 mg/kg,calculated on the dried basis with reference to Al) in the Standard for Use of Food Additives( GB 2760-2014). Health risk analysis was conducted with the provisional tolerable weekly intake( PTWI) [2 mg/( kg·bw) ] established by the Joint FAO/WHO Expert Committee on Food Additives( JECFA) in 2011 as the exposure assessment criteria. Results Contents of aluminium in fried dough sticks ranged from 2 mg/kg to 1 027 mg/kg( mean: 342. 0 mg/kg); the aluminium detection rate was 82. 0%,and the over-standard rate was 76. 0%. No statistically significant difference was found between urban and rural areas in terms of detection rate or over-standard rate( P >0. 05). Consumption of fried dough sticks at the following frequency is safe: 3. 9 sticks/week or 55. 3 g/d for male adults,3. 4 sticks/week or 47. 9 g/d for female adults. Conclusion The content of Al in fried dough sticks in Dazhu is very high. Fried dough stick sellers should lower the usage of aluminum-containing swelling agents such as alum so as to reduce the health risks to consumers.
引文
[1]徐清,李永波,秦国富,等.2010-2012年382份淀粉类食品铝残留量调查分析[J].中国卫生检验杂志,2015,24(11):1823-1825.
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[4]GB/T5009.182-2003面制品食品中铝的测定[S].2003.
[5]GB2760-2014食品添加剂使用标准[S].2014.
[6]JECFA.Evaluation of certain food additives and contaminants[R].WHO Technical Report Series,2011,966:7-18.
[7]中华人民共和国卫生和计划生育委员会.中国居民营养与慢性病状况报告(2015年)[R].2015-06-30
[8]胡贺文,郭英,于丹,等.2010-2012年382份淀粉类食品铝残留量调查分析[J].现代预防医学,2015,42(1):41-43.
[9]杨伟,刘柏林,段华安,等.重庆市合川区早餐食品铝污染调查报告[J].现代预防医学,2013,40(10):1847-1852.
[10]中华人民共和国卫生和计划生育委员会.国家卫生计生委等五部门关于调整含铝食品添加剂使用规定的公告(2014年第8号)[Z].2014-05-14.
[2]林瑶.我国食品安全监管问题及对策研究[D].厦门大学硕士论文,2013,10(1):18.
[3]扬大进,李宁.2014国家食品污染物和有害因素风险监测工作手册[M].北京:中国标准出版社,2014:104-106.
[4]GB/T5009.182-2003面制品食品中铝的测定[S].2003.
[5]GB2760-2014食品添加剂使用标准[S].2014.
[6]JECFA.Evaluation of certain food additives and contaminants[R].WHO Technical Report Series,2011,966:7-18.
[7]中华人民共和国卫生和计划生育委员会.中国居民营养与慢性病状况报告(2015年)[R].2015-06-30
[8]胡贺文,郭英,于丹,等.2010-2012年382份淀粉类食品铝残留量调查分析[J].现代预防医学,2015,42(1):41-43.
[9]杨伟,刘柏林,段华安,等.重庆市合川区早餐食品铝污染调查报告[J].现代预防医学,2013,40(10):1847-1852.
[10]中华人民共和国卫生和计划生育委员会.国家卫生计生委等五部门关于调整含铝食品添加剂使用规定的公告(2014年第8号)[Z].2014-05-14.