不同储存条件下生鲜乳中铅测定值的变化比较

Different Storage Conditions on the Effects of Lead(Pb) measurements in Raw Milk

本文通过在生鲜乳中加标铅并检测其在不同的储存条件下检测值,分析了不同储存条件对生鲜乳中铅含量测定值的影响,储存条件包括储存温度、储存时间、解冻温度、解冻次数和添加防腐剂等。试验结果表明,在不同的储存条件下,铅的回收率均在60%-120%,其中4℃冷藏保存4、8、24、48 h,-20℃冷冻存储、解冻温度、解冻次数以及添加5种实验室常用的防腐剂对生鲜乳中铅的检测结果均无显著影响。当添加硫氰酸钠、叠氮钠、重铬酸钾和甲醛作为保障检测需用的防腐剂时,会出现铅含量测定结果偏低,但结果差异不显著（P〉0.05）。

This work aimed to evaluate the measurements of Lead （Pb） in raw milk under different storage conditions, including storage temperature and time, thawing temperature, freeze-thaw cycle times, and the addition of preservatives. Results showed that the influence of all the different storage conditions, including storage temperature at 4℃, storage temperature at -20℃, thawing temperature, freeze-thaw cycle times, and the addition of preservatives were insignificant （P〉0.05）, demonstrating the satisfactory recoveries in the range of 60%-120%. Few reports the degradation rate of Lead （Pb） in raw milk up to now. This study attempts to find out the optimal storage condition of Lead （Pb） in raw milk and contribute to milk safety.