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目的了解该县食品中化学污染物的污染状况和污染水平,分析掌握食品中污染物的动态变化情况,同时建立该县食品污染物的监测数据库,提高基层实验室检验人员的检测技术和检测能力。方法按照GB/T5009-2003、GB5009-2010石墨炉原子吸收法检测铅;GB/T5009-2003石墨炉原子吸收法检测镉;原子荧光法检测汞、砷;火焰原子吸收光谱法检测铜;江苏省食品污染物监测计划附录A络天青S分光光度法检测铝;GB5009.33-2010分光光度法检测亚硝酸盐。结果四年共检测食品159份,合格116份,合格率73.0%,检测合格率依次为75.8%、81.6%、80.0%、60.4%,差异无统计学意义。海水鱼铅、汞最大值0.589 mg/kg、0.092 mg/kg,海水贝类铅最大值0.581 mg/kg、镉最大值0.28mg/kg、汞最大值0.125 mg/kg,油炸食品铝最大值为448.1 mg/kg。结论铅、镉在食品中有不同程度的积累,对人体健康存在潜在威胁,注意水产品汞、砷的污染,加强对油炸食品膨松剂铝超量使用管理。
Objective To understand the pollution status and pollution level of chemical pollutants in foodstuffs in this county, analyze the dynamic changes of pollutants in foodstuffs, establish the monitoring database of food contaminants in this county, and improve the testing technology and testing ability of laboratory inspectors . Methods According to GB / T5009-2003, GB5009-2010 graphite furnace atomic absorption method for the determination of lead; GB / T5009-2003 graphite furnace atomic absorption spectrometry for the determination of cadmium; atomic fluorescence spectrometry for mercury and arsenic; flame atomic absorption spectrometry for the detection of copper; Food Contamination Monitoring Program Appendix A Cyanidin S spectrophotometric detection of aluminum; GB5009.33-2010 spectrophotometric detection of nitrite. Results A total of 159 food samples were tested in the past four years, with a passing rate of 116 and a passing rate of 73.0%. The passing rates of tests were 75.8%, 81.6%, 80.0% and 60.4%, respectively, with no significant difference. The maximum value of lead and mercury in marine fish was 0.589 mg / kg and 0.092 mg / kg respectively, the maximum value of seawater shellfish lead was 0.581 mg / kg, the maximum value of cadmium was 0.28 mg / kg, the maximum mercury value was 0.125 mg / kg, 448.1 mg / kg. Conclusion Lead and cadmium accumulate to varying degrees in food, which may pose potential threat to human health. Attention should be paid to the pollution of mercury and arsenic in aquatic products, and the excessive use of leavening agent for fried food should be strengthened.