海蜇中铝限量标准探讨及安全食用建议  

Discussion of standard limit of aluminium for jellyfish products and safety guidelines

作　　者：叶湖 陈英[1] 赵晓峰[1] 陆俊[1] 纪丽君[1] 

机构地区：[1]苏州市产品质量监督检验所,江苏苏州215140

出　　处：《中国食品卫生杂志》2013年第3期268-271,共4页Chinese Journal of Food Hygiene

摘　　要：目的探讨海蜇产品铝含量超标情况和安全风险,研究降低海蜇产品铝含量的食用方法。方法依据SC/T 3210—2001和GB/T 23374—2009标准,分别检测51个批次海蜇产品中明矾含量和铝含量;采用水浸泡法和弱酸浸泡法除铝,通过正交试验进行条件优化。结果由于标准的不同,检测结果显示明矾含量合格率100%,而铝含量合格率0%。正交试验结果显示,以500 ml 1%醋酸溶液浸泡20 g海蜇的比例浸泡6 h,可将铝残留量(湿基)降至57 mg/kg。结论为保证食品安全,应加快标准修订,实现生产标准和卫生标准的无缝衔接;对于生产者,建议在即食海蜇生产中增加弱酸浸泡工序;对于消费者,建议食用非即食海蜇前将清水浸泡的传统方法改为食醋浸泡以降低铝的风险。Objective To investigate the risk of excessive aluminum residue in jellyfish and research the way to deduce the content of aluminum in jellyfish products. Methods The content of alum and aluminum in 51 batches of jellyfish products were determined according to SC/T 3210 -2001 and GB/T 23374 -2009, respectively. The methods for aluminum reduction in jellyfish were studied by soaking the jellyfish in water or weak acid. The soaking conditions were optimized by orthogonal test consisting of three factors at three different levels. Results The results showed that the content of alum in all samples were qualified, while the unqualified rate of aluminum was 100%. The results of orthogonal test showed that the aluminum residues （wet weight） could be reduced to 57 mg/kg by soaking 20 g jellyfish products in 500 ml 1% acetic acid solution for 6 hours. Conclusion The standards should be revised to keep accordance to ensure food safety. Weak acid soaking was proposed for ready-to-eat jellyfish processing, while vinegar soaking was more effective to reduce the health risk of excessive aluminum for non-ready-to-eat jellyfish.

关 键 词：海蜇 铝 明矾 浸泡 食品安全 限量标准 食品添加剂 

分 类 号：R155.5[医药卫生—营养与食品卫生学]