摘要
桂皮是调味品中常见的原料,本研究采集广西壮族自治区百色市那坡县4个不同乡镇的桂皮进行实验,实验发现桂皮存在重金属铅含量超标的情况。通过对同一根桂皮进行刮皮处理和原样的对比,证明经刮皮处理后的桂皮重金属铅含量大幅降低,可有效降低桂皮铅含量,同时可降低调味品因桂皮原料带入的铅风险。该结果对桂皮、调味品等食品安全控制具有指导意义。
Cinnamon is a common raw material in condiments.In this study,cinnamon was collected from four different towns in Napo County,Baise City,Guangxi Zhuang Autonomous Region;Through the comparison between the scraping treatment of the same cinnamon and the original sample,it is proved that the lead content of cinnamon after scraping treatment is greatly reduced,which can effectively reduce the lead content of cinnamon and reduce the lead risk of condiment due to cinnamon raw materials.The results have guiding significance for food safety control such as cinnamon and condiment.
作者
冯杨
胡涛
单义琴
杨晓勤
FENG Yang;HU Tao;SHAN Yiqin;YANG Xiaoqin(Sichuan Tianwei Food Group Co.,Ltd.,Chengdu 610000,China)
出处
《食品安全导刊》
2021年第31期56-58,共3页
China Food Safety Magazine
关键词
桂皮
调味品
铅
食品安全控制
cinnamon
condiment
lead
food safety control
