不同类型食品铝含量比较及风险评估

Comparison and risk assessment on aluminum content of different types of food

中文关键词:  铝  淀粉制品  面制品  食品安全

英文关键词:aluminum  starch products  flour products  food safety

中文摘要:

      目的 了解不同类型食品中的铝残留状况,评估人体铝的暴露风险。方法 采集市售不同类型食品, 采用电感耦合等离子体质谱法测定其中的铝含量。结果 452份样品铝检出率为95.1%, 超标率为6.2%, 以淀粉制品和油炸面制品超标率最高, 分别达到了18.1%和7.1%, 其次为面制品(4.4%)和糕点(1.8%), 豆制品未出现超标现象; 不同样品中的铝最高含量的超标倍数由高到低依次为油炸面制品(油条)11.93>淀粉制品(红薯粉条)11.3>面制品5.96>糕点3.61; 淀粉制品的超标率为马铃薯淀粉制品(77.8%)>红薯淀粉制品(13.7%)。以面粉为原料的食品中, 油炸面制品中的油条超标率最高达到了18.8%, 其次为蒸制面食(馒头、花卷等)、生鲜面食、糕点, 超标率分别为5.4%、3.2%、1.8%。红薯淀粉制品、油条样品的铝含量个体差异较大, 淀粉制品铝安全风险较高。结论 不同类型食品铝含量超标情况严重, 相关部门应加强监管。

英文摘要:

      Objective To understand aluminum residues in different varieties of food and evaluate the exposure risk of aluminium for human. Methods Different types of food sold in market were collected and their aluminum content was determined by inductively coupled plasma mass spectrometry. Results The detection rate of aluminum in 452 samples was 95.1%, and the exceeding rate was 6.2%, with starch products and fried noodle products having the highest exceeding rate, reaching 18.1% and 7.1%, respectively, followed by noodle products (4.4%) and cakes (1.8 %), and soy products did not exceed the standard. The over-standard multiples of the highest aluminum content in different samples from high to low were fried noodle products (fried dough sticks) 11.93> starch products (sweet potato noodles) 11.3> noodle products 5.96> pastry 3.61. The exceeding rate of starch products was potato starch products (77.8%)> sweet potato starch products (13.7%). Among the flour-based foods, the fried bread stick in fried noodle products had the highest rate of exceeding the standard, reaching 18.8%, followed by steamed pasta (steamed buns, rolls, etc.), fresh pasta, and pastries, and the exceeding rates were 5.4% and 3.2%, 1.8%, respectively. The individual content of aluminum in sweet potato starch products and fritters varied greatly, and the risk of aluminum safety in starch products was high. Conclusion The aluminium content of different types of food exceeds the standard seriously, so the relevant departments should strengthen supervision.