焙烤食品中铝含量的测定及差异性分析

Determination and Difference Analysis of Aluminium Content in Baked Food

为评估焙烤食品中铝污染风险,对蛋糕店售的295份样品中的铝(Al)含量进行测定,并依据现有国家限量标准对检测结果进行差异性分析。样品采用微波消解法进行消解,以电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry,ICP-MS)分析样品中铝含量。在0~500μg/L低浓度内,相关系数为0.999 986,在0~10.0 mg/L高浓度内,相关系数为0.999 866,铝在低浓度和高浓度内均具有很好的线性,加标回收率为93%~105%,相对标准偏差为1.8%~5.2%,均满足测定要求。295份样品中铝的检出率为70.5%,铝平均含量为8.26 mg/kg,相对标准偏差为5.13%,均能满足测定要求。在蛋糕样品中,有5份样品含量超过GB 2760—2014《食品安全国家标准食品添加剂使用标准》中规定的焙烤食品中铝残留量限量标准100 mg/kg (干样品,以Al计),分别达到206,211,295,307和521 mg/kg,总体合格率为99.0%。大部分焙烤食品中铝的安全卫生质量较好,蛋糕类样品存在一定程度的铝污染风险,应引起充分重视。

In order to assess the risk of aluminium contamination in baked goods,295 samples from cake shops were tested for aluminium(Al).The samples were digested by microwave digestion,and the content of aluminium in the samples was determined by inductively coupled plasma mass spectrometry(ICP-MS).In the linear range of low concentration and high concentration,aluminium had good linearity.The detection rate of aluminium in 295 samples was 70.5% with an average of 8.26 mg/kg.Five samples exceeded the limit of aluminium residue.Four samples were crispy cake and one was olive cake.In the low concentration of 0-500 μg/L,the correlation coefficient was 0.999 86,and in the high concentration of 0-10.0 mg/L,the correlation coefficient was 0.999 866.The linearity of aluminium was good in both the low concentration and the high concentration,the recoveries were 93%-105%,and the relative standard deviation was 1.8%-5.2%,which met the determination requirements.The detection rate of aluminium in 295 samples was 70.5%,with the average content of aluminium 8.26 mg/kg,and the relative standard deviation 5.13%.In the cake sample,five samples were found to exceed the limit of 100mg/kg of aluminium residue in baked food stipulated in GB 2760—2014 National Standard for Food Safety and Standard for the Use of Food Additives(dry samples,measured in terms of Al),reaching 206,211,295,307 and 521 mg/kg,and the overall qualified rate was 99.0%.The safety and hygienic quality of aluminium in most baked food was good,and the risk of aluminium contamination in cakes should be paid more attention.