酶法检测食品中铅离子的研究  

Study on determination of lead concentrations in food by colorimetric method

作　　者：张桂[1,2] 赵国群[1,2] 李秀缺[1,2] 张会军[1,2] 张薇[1,2] 姜娟娟[1,2] 

机构地区：[1]河北科技大学生物工程学院,石家庄050018 [2]河北省产品质量监督检验院,石家庄050051

出　　处：《食品工程》2010年第2期51-53,共3页Food Engineering

摘　　要：食品中的铅直接对人类健康造成危害,利用脲酶比色法检测松花蛋和番茄酱样品中的铅离子,得到了良好的效果。此方法不需要价格昂贵的大型仪器,适用于中小型食品企业完成食品中铅含量的测定。Heavy metals such as lead （Pb） in foods caused great harm to human health.The study directly used urease to detect lead concentrations in tomato sauce and preserved eggs samples by colorimetric method and got good results.It is showed that the method was expected to be put into practice in detecting the content of lead in food in medium and small enterprises as it is not need the expensive equipments.

关 键 词：酶法 脲酶 铅 重金属 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]