北京市售香辛料中11种元素含量检测与食用安全评价

Determination and Safety Evaluation of Heavy Metals Concentration in Spices Sold in Beijing

为了解北京市售香辛料重金属含量水平,为食品安全风险评估提供参考依据,采集了北京市售17类香辛料并检测其重金属含量。采用湿法消解-原子光谱分析法测定了Ba,Cd,Cr,Cu,Fe,Mn,Ni,Pb,Sn,Sr和Zn的含量,并采用目标危险系数对其进行食用安全评价。结果如下:11种重金属含量范围分别为0.80~34.80,0.01~0.53,0.02~1.70,ND^1287.10,0.69~527.51,ND^5.59,0.03~8.52,0.09~3.79,ND^493.69,1.03~185.60,2.28~45.69mg/kg;组间聚类分析表明17类香辛料可按重金属含量高低分为3类:五香粉、茶蛋料、胡椒粉至鸡粉调味料等15类香辛料为第I类,八角为第II类,牛肉味调味料为第III类;11种重金属的TTHQ为0.07<1,Ba的ADI值贡献率高于其他重金属。结果表明,当前北京市售香辛料重金属的TTHQ和ADI值贡献率均较低,重金属含量整体较为安全,但香辛料Ba所引起的安全风险值得关注。

A total of 17 kinds of spices are collected for understanding the levels of concentration of heavy metals in spices sold in Beijing and provide references for the food safety risk assessment.The concentration of Ba,Cd,Cr,Cu,Fe,Mn,Ni,Pb,Sn,Sr and Zn is analyzed by wet digestion-atomic spectrometry technology,and then use the target hazard quotient for risk assessment.The results are as follows：the concentration of 11 types of heavy metals range is：0.80~34.80,0.01~0.53,0.02~1.70,ND^1287.10,0.69~527.51,ND^5.59,0.03~8.52,0.09~3.79,ND^493.69,1.03~185.60,2.28~45.69 mg/kg.Cluster analysis shows that 17 kinds of spices could be divided into 3 categories according to the concentration of heavy metals：15 kinds of spices such as spiced powder,tea egg powder,pepper powder,chicken powder seasoning and others are class I,illicium verum is class II,beef flavoring is class III.And TTHQ of 11 types of heavy metals is 0.071,and the contribution ratio of Ba is higher than others.The results show that the current contribution rates of TTHQ and ADI are both lower than the other types of foods,and the concentration of heavy metals is safety.However,the safety risk of Ba caused by long-term diet could not be ignored.