摘要
目的:研究北京市部分超市销售食品的铅含量,为北京市食品安全评估提供参考依据。方法:采集北京市近40家超市销售的28类(总计496件)样品,采用石墨炉原子吸收光谱法(GF-AAS)对样品铅含量进行测定,方法检出限为0.005 mg·kg^(-1),在质量浓度0~20μg·L^(-1)范围内线性相关系数介于0.9989~0.9995。结果:28类样品铅含量平均值为0.0957 mg·kg^(-1),95%置信区间为0.0191~0.2104 mg·kg^(-1)。结论:组间聚类分析表明,香辛料和液态调味料(Ⅰ类,含量范围为0~2.8944 mg·kg^(-1))、半固态调味品和方便面食(Ⅱ类,含量范围为0~0.3328 mg·kg^(-1))、小麦粉、白酒和蔬菜等24类样品(Ⅲ类,含量范围为0~0.0983 mg·kg^(-1))铅含量依次降低。
Objective ： To analyze concentrations of lead in foods sold in some supermarkets in Beijing and to provide reference for local food safety assessment. Methods：496 food samples of 28 types were collected from nearly 40 supermarkets. Concentrations of lead was determined by using graphite furnace atomic absorption spectrometry （GF-AAS） , the detection limit was 0.005 mg·kg-1 , and linear correlation coefficient was between 0.9989-0.9995 when mass concentration stay within 0-20 μg. L-1. Results ：The average concentration of lead of those samples was 0.0957mg·kg-1 ,and 95% confidence interval was 0.0191-0.2104mg·kg-1.Conclusion： Hierarchical cluster analysis showed that concentrations of lead decreased in the following order：spices and liquid seasoning（ class I ） , semisolid condiments and instant noodles（ class II ） , and other 24 kinds of samples including wheat flour, white wine and vegetables （class III）.Lead concentrations of the above three classes were 0-2.8944,0-0.3328,0-0.0983 mg·kg-1 ,respectively.
作者
魏军晓
李丽兵
宋薇
WEI Jun-xiao1,2,LI Li-bing1,SONG Wei1(1 .PONY Testing International Group Co., Ltd., Beijing 100080, China ; 2.School of Earth Sciences and Resources, China University of Geosciences,Beijing 100083 ,Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第7期216-221,共6页
Science and Technology of Food Industry
关键词
北京
食品
铅
含量
Beijing
foods
lead
concentration
