2013年325份面粉制品和淀粉制品中铝残留的风险监测研究

Surveillance and research on aluminum residues in 325 samples of flour and starch food in 2013

目的了解成都市面粉制品及淀粉制品中铝残留量情况。方法对成都市面制品生产企业、流通、餐饮环节的面粉、面粉制品、淀粉及淀粉制品、面粉原料、含铝食品添加剂中的铝含量进行测定。结果馒头类面粉制品、油条及麻花中的铝含量超标现象较严重。150个馒头样品中铝含量超标率为54%,40个油条样品中铝含量超标率为82%,10个麻花样品中铝含量超标率为40%。10个粉条样品中有5个样品的铝含量超出100 mg/kg。结论成都市面粉制品、淀粉制品中铝污染情况较严重,尤其是市民喜爱的馒头、油条、麻花等面粉制品和粉丝、粉条等淀粉制品。铝超标现象主要来源于面粉、淀粉加工制作过程中超量使用含铝的膨松剂,从而导致面制品中铝含量超标。应加强对市售油条、馒头、麻花及粉丝、粉条中含铝添加剂的监管和技术指导,以降低居民对铝的摄入量。

Objective To investigate aluminum residues in flour and starch food in Chengdu in 2013. Methods Aluminum residues detection in flour,starch food and additive in food company,transportation and restaurants in Chengdu. Results Aluminum residues in the steamed bread,fritters and the fried twists were higher than the limits allowed. 54% of 150 steamed breads were higher than the standard limits,82% of 40 fritters were higher than the standard limits,40% of 10 fried twists were higher than the standard limits. 5 of 10 vermicelli samples were more than 100 mg / kg. Conclusion The aluminum contamination were serious in flour and starch food in Chengdu,especially citizen favored steamed bread,fritters,fried twists and vermicelli. The aluminum residue was mainly from excessive use of leavening agent in flour and starch production process. In order to reduce dietary intake of aluminum,surveillance and technical guidance on how to use aluminum- containing food additives in steamed bread,fritters,fried twists and vermicelli markets should be strengthened.