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目的了解许昌市食品中氟本底含量,给制定食品中氟含量标准提供依据。方法采用随机的方法进行采样每份样品500 g,经600℃6 h灰化后。用氟离子法进行。结果氟在小麦粉60份样品中有50份检出,检出率83.3%,范围在(0.07-1.4)PPm,平均值0.49 PPm,在玉米粉10份样品中有9份检出,检出率90.0%,范围在(0.15-1.4)PPm,平均值0.89 ppm。结论我市食品氟含量检出率较高,有待降氟改水。
Objective To understand the content of fluorine in food in Xuchang City, and to provide the basis for formulating the standard of fluorine in food. Methods A random sampling method was used to sample 500 g of each sample, after ashing at 600 ℃ for 6 h. Fluoride ion method. Results Fluorine was detected in 50 samples of wheat flour from 60 samples with a detection rate of 83.3%, ranging from (0.07-1.4) PPm, with an average of 0.49 PPm. Nine out of 10 samples of corn flour were detected, 90.0% in the range of (0.15-1.4) PPm, averaging 0.89 ppm. Conclusion The detection rate of fluoride content in our city is high, so it is necessary to reduce fluoride and water.