滇产螺旋藻无机元素含量评估

Evaluation of inorganic elements content in Spirulina produced in Yunnan

目的研究滇产螺旋藻的无机元素含量特征。方法以山东产某品牌螺旋藻作为对照品,使用湿法消解配合ICP-OES对六种滇产螺旋藻的无机元素含量进行评估。结果所有样品灰分含量都较高;所有样品的有害元素分布有差异,但均低于国标和地标限量;Zn低于程海螺旋藻地标限量。Cu、Cr在所有样品中均有检出。国标限量有害元素因子(Factor of harmful elements in GB)和主要营养成分被综合应用于评价滇产螺旋藻品质,被测样品体现了良好的品质分异。结论就无机元素限量而言,螺旋藻是安全的食物来源。但各品牌无机元素,特别是限制性元素含量出现明显区别,其原因有待进一步研究。根据实验结果,建议进一步调查螺旋藻元素分布,对GB16919-1997和DB53 186-2007进行修正。使用有害因子和营养主成分对螺旋藻品质进行评估,结果可靠。

Objective To study characteristics of inorganic elements in Spirulina produced in Yunnan. Methods By using Spirulina of Shandong as contrast products, eight inorganic elements in six kinds of Spirulina of Yunnan were pretreated by wet digestion method, then detected by ICP - OES. Results The ash contents were relatively high in all the samples. The deleteri- ous elements showed various distribution in all the samples, but the levels were all below both national standards and local standards of Yunnan province. Zinc content was lower than local standards of Yunnan province. Cu and Cr were both detected in all samples. Factor of harmful elements in GB and primary nutrients were comprehensively used in quality evaluation of Spindi- ha, and each sample showed good quality differentiation. Conclusion In terms of inorganic element contents, Spindina is a safe food source. Inorganic elements, especially the deleterious elements of each brand show significant difference, needing fur- ther study. It is suggested to revise the GB/T16919 - 1997 and DB53 186 -2007 based on further investigation of element con- tent in Spirulina. Combined application of harmful factors and primary nutrients is reliable for quality evaluation of Spirulina.