应用Bootstrap方法估计加工食品中污染物的残留浓度  

Using Bootstrap method to estimate the residual concentration of pollutants in several common food

作　　者：岳立文[1] 闵捷[1] 王灿楠[2] 胡丹[1] 李朝赟[1] 肖珊[1] 

机构地区：[1]东南大学公共卫生学院流行病与卫生统计教研室,南京210009 [2]东南大学公共卫生学院营养与食品卫生教研室

出　　处：《卫生研究》2011年第2期198-201,共4页Journal of Hygiene Research

基　　金：国家自然科学基金资助项目(No.30671763)

摘　　要：目的应用Bootstrap方法对几种常见加工食品污染物(铅)残留浓度与原料食品污染物残留浓度的比值做出估计,并与文中定义的折算系数进行比较,对两者的关系及其意义进行探讨。方法从中国2000～2006年全国农产品污染物监测数据库中筛选出常见的、频数较多的几种食品,运用Bootstrap方法估计铅在加工食品与其原料食品残留浓度之间的比值。结果果汁、馒头、米粉、豆腐类等残留浓度的比值小于1,饼干、面包、豆腐干、鱼罐头残留浓度的比值基本等于1,猪肉干及皮蛋的残留浓度的比值明显超过1,这些食品残留浓度比值大多与折算系数不同。结论使用Bootstrap方法估计常见食品污染物残留浓度的比值具有可行性。加工过程对食品的污染物残留有一定影响,不能仅用稀释与浓缩解释。Objective Using Bootstrap method to estimate the ratio of residual pollutants in processed foods to their raw materials in several common foods,comparing the conversion coefficient defined in this article and exploring its significance for applying in the future.Methods Several common foods sorted from the national data base of monitoring pollutants in agricultural products from 2000 to 2006 were used to estimate the ratio of residual lead in processed foods to their raw food materials by Bootstrap method.Results The ratio of residuals in juice,steamed bun,rice flour and bean curd to their raw materials was less than one.That in biscuit,bread,dried tofu and canned fish was almost equal to one,and that in dried pork and preserved eggs was obviously higher than one.These ratios were frequently different from the conversion coefficients.Conclusion Using Bootstrap method to estimate the ratio of residual concentration of pollutants in several common food is feasible.The amount of pollutants remained in food can be influenced by food processing,while not can be explained only by dilution or concentration.

关 键 词：食品 加工方式 铅 BOOTSTRAP法 食品检测 

分 类 号：TS207.5[轻工技术与工程—食品科学]