芽菜中铅残留及食用安全性分析  

Estimate and Analyse of Lead and Safety of Edible in Sprouts Vegetables

作　　者：李瑞琴[1] 于安芬[1] 胡梅[1] 

机构地区：[1]甘肃省农业科学院畜草品种改良研究所,甘肃兰州730070

出　　处：《北方园艺》2009年第2期75-76,共2页Northern Horticulture

摘　　要：对枸杞芽、芦笋芽、黄豆芽、荞麦芽4种芽菜中铅残留进行分析测定，铅的加标回收率在96.4％-101.6％，测定结果相对标准偏差为0.81％-3.18％，此方法准确、简便、快速、灵敏度高。芽菜中铅残留量显著高于国家蔬菜食品无公害标准值中铅的限量指标，其食用安全性堪忧。Determined the lead in 4 kind sprouts vegetables. By the determination of sprouts vegetables of matrimony vine, asparagus, soybean and buckwheat samples, the recoveries of lead were 96. 4%-101.6%, and RSD were 0.81-3.18%. This method was shown to be accurate, simple and fast with high selectivity. The lead in the sprouts vegetables were remarkable overtop the hygienic standard of china vegetables foods. The safety of edible was more anxious.

关 键 词：芽菜 铅残留 食用安全性 

分 类 号：S649[农业科学—蔬菜学]