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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 understand the residual status of aluminum in Dazhu County’s fritters and find out the safety risk of aluminum in the fritters food in time to provide a scientific basis for the risk analysis of aluminum intake in the fritters. Methods In 2014, the content of aluminum in the Dianzhu Dian (stall) in Dazhu County was tested according to the standard operating procedure of aluminum in foodstuffs in the “2014 National Food Contamination and Hazard Risk Monitor Manual” The test results were judged based on the residual aluminum content of fried noodle products in the “Standard for the Use of Food Additives” (GB2760-2014) ≤100 mg / kg (dry sample, calculated as Al) The tentative weekly tolerable intake (PTWI) of 2 mg / (kg · bw) of aluminum in foods formulated by the Joint Committee of Experts on Food Additives (JECFA) as the exposure risk assessment criteria for health risk analysis. Results The detection range was 2 ~ 1 027 mg / kg, with an average of 342.0 mg / kg. The detection rate of aluminum was 82.0% and the rate of exceeding the standard was 76.0%. There was no statistical difference between the detection rate and the excess rate in urban areas (P> 0.05). The safe edible oil for edible fritters was 3.9 per week or 55.3 g / d for adult males and 3.4 per week for adults or 47.9 g per day for adult females. Conclusions Dazhu Fritters is high in aluminum content, fritters should reduce the amount of aluminum-containing leavening agent such as alum used in fritters, and reduce the health risks of edible fritters.