河南省小麦 面粉 面制品中铝含量调查研究

Investigation of Aluminum Content in Flour Products in He'nan Province

2018—2019年度在河南省17个地市随机采样共661份,其中小麦样品192份,面粉样品95份,面制品样品374份,采用分光光度法和电感耦合等离子体质谱法对样品进行测定。结果表明,小麦、面粉中铝残留量平均值分别为22.0 mg/kg,10.4 mg/kg,中位值分别为14.80 mg/kg,6.96 mg/kg;焙烤型面制品中铝残留量超标率为2.9%;4个类型的油炸面制品分别出现了不合格样品,其中油条、油饼的不合格率比较高,分别达到37.5%和37.0%,人们进食这类食品存在比较高的铝暴露风险;关于发酵型面制品的最大铝残留量现行国标没有规定,130份发酵型面制品的铝残留量,其平均值和中位值分别是31.0 mg/kg,4.08 mg/kg,铝残留量超过100 mg/kg的样品有13份。2018—2019年度河南地区小麦、面粉中铝本底值较低,但各类面制品存在不同程度的铝残留量超标情况;其中油炸面制品中铝超标现在严重,部分焙烤型面制品中铝超标;发酵型面制品总体良好,但部分样品铝含量较高。铝残留量问题主要源于面制品加工制作过程中含铝食品添加剂不规范使用,需要相关部门加强监测监管和食品安全教育宣传,普及新的食品添加剂,以真正降低居民铝摄入量和食品安全风险。

661 samples were collected in 17 areas of He'nan province,which included 192 wheat samples and 95 flour samples and 374 flour products samples.Spectrophotometry and Inductively coupled plasma mass spectrometry were successively adopted to determine the content of aluminum in the samples.The results showed the following facts were found out:the mean values of aluminum content in wheat and flour were respectively 22.0 mg/kg and 10.4 mg/kg;the medians of aluminum content in wheat and flour were respectively 14.80 mg/kg and 6.96 mg/kg;the rate of unqualified sampls in baked flour products was 2.9%;the fried flour products were divided into four types,in which unqualified samples were found out.The rate of unqualified samples in you tiao and you bing were respectively 37.5%and 37.0%,people who eat them were exposed to higher risk.The most residuals of aluminum in fermented flour products was not restricted in existed national standards.This research determined the content of aluminum in 130 samples,the mean value and median of which were 31.0 mg/kg and 4.08 mg/kg and there were 13 samples which containde aluminum more than 100 mg/kg.Overall,the content of aluminum in wheat and flour in henan province was low.The rate of qualified samples in baked flour products was high.The rate of unqualified samples in you tiao and you bing was notable,which should be noticed by the government.The content of aluminum in fermented flour products was fine in the mass,but some samples contained hign aluminum.The high residuals of aluminum was due to the unreasonable use of additives containing aluminum in the process of making flour products.It needs many measures to solve this problem like more tests and supervision and drumbeating,the choice of new additives so as to reduce the intake of aluminum and risk of food safety.