食品中铅允许限量研究——成都市市售粮食蔬菜与动物食品中铅含量本底值  

A STUDY OF THE ALLOWABLE LIMIT OF LEAD IN FOODS——A SURVEY OF THE BACKGROUND LEVEL OF LEAD IN FOODS OF CHENGDU AREA

作　　者：田永碧[1] 王光建[1] 张红 

机构地区：[1]华西医科大学卫生检测教研室

出　　处：《现代预防医学》1991年第3期157-158,190,共3页Modern Preventive Medicine

摘　　要：根据国家“七·五”期间卫生标准研制计划中“食品中铅允许限量标准”的要求,成立了全国食品中铅允许限量卫生标准科研协作组。作者用示波极谱法对成都市市售粮食、蔬菜与动物性食品中铅含量本底值进行了调查,此调查结果已作为我国食品中铅允许限量卫生标准制订的部分依据。The hygienic standard for the allowable limit of lead in foods has been drawn up by a research group, according to the National '75' hygienic standard project. As part of the work, a survey of the background level of lead in foods in the Chengdu area was done in our laboratory. The results showed that the lead contents in grains, vegetables and meats are all below the National standards.

关 键 词：铅 允许限量 卫生标准 本底值 

分 类 号：R1[医药卫生—公共卫生与预防医学]