三亚市红沙海域海产品铅含量分析及评价  

Assessment of the Content of Lead in Seafood from Hongsha Bay in Sanya

作　　者：张铁涛[1] 徐云升[1] 武天明[1] 

机构地区：[1]琼州学院理工学院,三亚572000

出　　处：《食品工业》2012年第6期88-90,共3页The Food Industry

基　　金：三亚市院地科技合作项目(2010YD46)

摘　　要：代表性采集红沙海域海产品,样品经硝酸湿法消解,原子吸收法测定海产品中总铅含量,根据无公害食品水产品有毒有害物质标准限量对海产品的食用安全性进行评估。采集的样本中,软体动物(墨鱼)铅含量最高,其次是甲壳类(虾、蟹),鱼类铅含量最低。鱼头铅含量最高,其次鱼尾,鱼肉铅含量最低。三亚红沙海域鱼类总体卫生质量较好,鱼肉全部符合农业部评价标准,游客食用鱼肉相对安全。贝类中铅含量高于鱼类,存在铅含量超标现象。Investigated the content of lead in seafood from Hongsha Bay in Sanya.The seafood samples were collected representatively from Hongsha Bay in Sanya,the samples were digested by closed-vessel microwave,then the solution was analyzed by GFAAS to determinate the content of Pb in seafood.Seafood safety was assessed by NY 5073-2006.In the samples collected,the lead content of mollusks（cuttlefish） was the highest,followed by shellfish（shrimp,crab）.The lead content of fish head was the highest,followed by the tail,the flesh was the lowest.Seafood from Hongsha Bay in Sanya has good quality.The content of lead in seafood was lower than the standard value.It is relatively safe for tourists to eat fish.The content of lead in shellfish exceeded the standard value.

关 键 词：铅 海产品 石墨炉原子吸收法 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]