鸡蛋喷码油墨成分的测定及膳食安全分析

Determination of the composition of code-spurting ink on eggs and its dietary safety analysis

中文关键词:  鸡蛋  喷码  油墨  安全

英文关键词:eggs  code-spurting  ink  safety

中文摘要:

      目的 测定市场上所售喷码鸡蛋所用喷码油墨的主要成分, 为食品安全监管提供数据支撑。方法 采用高效液相色谱仪(high performance liquid chromatography, HPLC)、超高效液相色谱-离子阱-飞行时间串联质谱仪(ultra high performance liquid chromatography-ion trap-time of flight tandem mass spectrometry, UPLC-MS-IT-TOF) 和气相色谱仪(gas chromatography, GC)对鸡蛋喷码油墨的着色剂和溶剂进行成分分析; 采用原子吸收仪(atomic absorption spectrometer, AAS)和原子荧光仪(atomic fluorescence spectrometer, AFS)对油墨中可溶性元素进行定性定量分析。结果 市场上所售喷码鸡蛋所用喷码油墨的着色剂大部分为GB 2760-2014《食品安全国家标准 食品添加剂使用标准》规定中允许使用的“赤藓红”和“亮蓝”, 溶剂为允许使用的助剂丙酮和乙醇, 但个别企业采用的喷码油墨为食品中禁止使用的工业染料“溶剂红49”。当喷码油墨着色剂为食品级“赤藓红”时, 生鸡蛋及蒸煮鸡蛋的蛋白和蛋黄里均无喷码用着色剂, 蛋壳表面着色剂含量为0.2~2.0 mg/kg, 远低于其在食品中允许使用的最大限量值; 当喷码油墨着色剂为“溶剂红49”时, 鸡蛋的可食用部分均未检出“溶剂红49”, 但鸡蛋壳、煮鸡蛋的水、与鸡蛋同蒸的馒头中, 均检出不同含量的“溶剂红49”。结论 市场上所售大多数喷码鸡蛋所用油墨不会给人体健康带来安全风险, 但个别企业采用的喷码油墨为食品国家标准禁止使用的工业染料, 虽单个鸡蛋表面油墨含量较少, 但食用采用这种喷码油墨的鸡蛋可能会危害人体健康, 建议相关管理部门加强监管, 从源头上避免该现象的发生, 保障消费者的食品安全。

英文摘要:

      Objective To investigate the main components of the code-spurting ink used on the eggs in the market, and explore the potential risks to the human body, furthermore provide references for the supervision. Methods The colourant and the solvent in code-spurting ink were determined by high performance liquid chromatography (HPLC), ultra high performance liquid chromatography-ion trap-time of flight tandem mass spectrometry (UPLC-MS-IT-TOF) and gas chromatography (GC). Atomic absorption spectrometer (AAS) and atomic fluorescence spectrometer (AFS) were used for the qualitative and quantitative analysis of soluble elements in the code-spurting ink. Results The code-spurting ink on eggs in market were basically the food grade colorant etythrosine and brilliant blue, and the auxiliary acetone and ethanol were also permissible used in food, which conforming to the national standard of GB 2760-2014 Standard of food additives for food safety national standard. However, few corporations used solvent red 49, which was industrial dye and prohibited in food. The food grade erythrosine did not exist in egg white and egg yolk, and only existed in egg shells and the content was 0.2~ 2.0 mg/kg far less than the maximum allowable used in food. Solvent red 49 was not found in the edible part of eggs, but it existed in egg shells, the water used for boiling eggs and steamed buns which were steamed with eggs with different content. Conclusion Most code-spurting eggs sold in the market don’t bring security risk to people’s health, while some enterprise adopt colorants which are not allowed to be used in food according to the national standard. Although the content in egg surface is low, intaking eggs with these code-spurting ink may bring risk to health, so related administrative departments should strengthen supervision to avoid these irregularities and ensure food safety for consumers.