黑龙江省哈尔滨地区传统面制食品中铝含量调查分析

Analysis of aluminum level in traditional wheat flour food in Harbin of Heilongjiang Province

对2012年哈尔滨市城区各露天摊点和快餐店的面制食品进行随机采样,并采用微波消解技术-电感耦合等离子体质谱(ICP-MS)方法检测城区早餐面制食品(馒头、花卷、蒸包、油条、油饼、油炸麻团)中的铝含量。检测样品194份,合格147份,合格率为75.8%;其中油条的合格率最低为35%。哈尔滨市城区早餐市场上铝污染问题突出,望尽早推广膨松剂无铝配方的新技术。

Wheat flour food samples were randomly collected from street breakfast stalls and fast food restau- rants across Harbin＇s urban areas in 2012. ICP-MS method with pretreatment by Microwave digestion was applied in the test of aluminum in the samples including steamed buns, steamed twisted rolls, steamed stuffed buns, fried dough sticks, fried dough cake and fried sesame rice balls.147 samples were qualified out of the total 194. The qualification rate is 75.8%. The lowest qualification rate was observed in fried dough stick samples, with only 35% qualified.So it is concluded that aluminum contamination on Harbin＇s breakfast market is very serious and alu- minum-free leavening agent should be adopted in wheat flour food making as soon as possible.