面制品中铝含量的检测及其残留分析

Detection and residual analysis of aluminum in flour products

目的采用分光光度计法测定某市部分早餐店和流动摊点售卖的馒头和油条等面制品中的铝含量,并分析其残留问题。方法随机选择某市若干早餐店和流动摊点并购买10份馒头和30份油条作为实际样品检测,参考GB 5009.182一2017《食品安全国家标准食品中铝的测定》,采用铬天青S分光光度计法对样品开展铝含量检测。结果分光光度计法性能良好,线性相关系数r为0.998,铝元素检测的线性范围为12.6~794.4mg/kg,回收率在90.9%~104.9%,相对标准偏差为3.5%。馒头超标率为10.0%、浓度范围为ND~33.8mg/kg,油条超标率23.3%、浓度范围ND~604.0 mg/kg结论该市部分早餐店和流动摊点的面制品存在铝超标现象,监管部门应加强抽检力度以保障人民健康。

Objective To detect the content of aluminum in the flour products of steamed buns and fried dough sticks sold in some breakfast bars and mobile vendors in a city with spectrophotometric method,and analyze the residue aluminum.Methods A total of 10 samples of steamed buns and 30 samples of fried dough sticks were randomly purchased from various breakfast bars and mobile vendors in a city.According to the national food safety standard of determination of aluminum in food(GB 5009.182-2017),the content of aluminum was detected with chrome azurol S spectrophotometric method.Results The spectrophotometric method was good in function,and the linearly dependent coefficient(r)was 0.998.The linearity range of aluminum was 12.6-794.4 mg/kg.The recovery rates were from 90.9%to 104.9%,with the relative standard deviation of 3.5%.The over-standard rate of aluminum was 10.0%in steamed buns,with the concentration range of not detected(ND)to 33.8 mg/kg.The over-standard rate for fried dough sticks was 23.3%,with the concentration range of ND to 604 mg/kg.Conclusions There is problem of aluminum over standard in the flour products sold in some breakfast bars and mobile vendors in the city.The supervision department should strengthen the intensity of sampling to protect the health of people.