不同加工方法的豆制品中铅含量的研究  

Study on Content of Lead in Bean-products by Differ-machining

作　　者：彭珊珊[1] 黄国清[1] 张霖霖[2] 黄婷[3] 

机构地区：[1]韶关学院食品工程系,广东韶关512005 [2]广州大学化工系,广东广州510000 [3]南昌大学食品科学与工程系,江西南昌330047

出　　处：《韶关学院学报》2003年第12期60-62,共3页Journal of Shaoguan University

摘　　要：大豆及豆制品是我国膳食中比较普遍的食物,不同加工方法对豆制品铅含量有显著影响.采用Z-8000型偏振塞曼原子吸收分光光度仪对大豆及豆制品中Pb进行了测定研究,结果表明:大豆及豆制品中Pb含量一般均较低,但个别豆制品中Pb含量偏高,尤其是油炸品.Beans and bean-products are common in China.The benefits of inorganic elements in bean and bean-products to the health have been more and more noticed.Detemination of the contents of lead in bean and bean-product using Z-8000 atomic absorption spectrometry is described. The results obtained indicate that low amounts of lead are embodied in bean and bean-products.Differ-content of lead in bean-product by differ-machining.

关 键 词：原子吸收光度法 豆制品 铅含量 加工方法 

分 类 号：O657.31[理学—分析化学]