焙烤和面制食品中铝残留量的测定及监管建议

Determination of Aluminum Residue in Baking and Flour Foods and Regulatory Proposals

目的抽样调查嘉兴地区生产的焙烤和面制食品中铝残留量。方法按GB/T 5009.182-2003《面制食品中铝的测定》方法标准,样品前处理采用微波消解、干法或湿法消解,终产品中铝残留量用分光光度计测定。结果按照国家食药总局规定要求,对其铝残留量检测和判定,合格率为95.1%。结论嘉兴地区焙烤和面制食品中使用含铝添加剂的总体情况较好,少数产品使用量超标。

Objective To perform a sampling survey on the amount of aluminum residue in baking and flour foods in Jiaxing city. Methods According to GB/T 5009. 182-2003 Method Standard for Determination of Aluminum in Pasta, the samples were prepared by microwave digestion or dry or wet digestion. The amount of aluminum residue in the final products was measured by spectrophotometer. Results The content and qualified rate of aluminum residue was determined accrding to the requirements of State Food and Drug Administration. The qualified rate of aluminum residue in baking and flour foods in Jiaxing city was 95.1%. Conclusion The overall situation for the use of additives containing aluminum in baking and flour foods in Jiaxing is good, but the usage of aluminum of a few products exceeds the standard.