2012年石家庄市部分食品的铝含量分析及健康指导  

Aluminum content analysis of some food and health guidance of Shijiazhuang city in 2012

作　　者：邹晓华[1] 刘建忠 曹丽玲[1] 左书梅[1] 王鹏 王可[1] 杨立学[1] 

机构地区：[1]石家庄市疾病预防控制中心,河北050011 [2]石家庄市新华区卫生监督所 [3]河北省质量技术监督局

出　　处：《医学动物防制》2014年第10期1074-1076,共3页Journal of Medical Pest Control

基　　金：河北医学科学研究课题计划项目(20130659)

摘　　要：目的了解石家庄市市售食品中铝污染情况,对石家庄市居民的饮食进行健康指导。方法采用分层抽样的方法将石家庄市分成桥西片、桥东片,分别从桥西片、桥东片的超市、集体食堂、农贸市场、批发市场、早点摊位随机抽取馒头、面条、烧饼、油条、面包、挂面、蛋糕、粉条(丝)、酵母、海蜇、紫菜、果脯等进行检测。检测方法是用电感耦合等离子体质谱仪对铝元素进行测定。评价按食品中污染物限量GB 2762-2005《面制食品中铝限量指标》进行。结果抽检的342份食品中,油条、紫菜、海带、海蜇铝含量的超标率是100.0%,馒头铝含量超标率为55.0%,烧饼铝含量超标率为60.0%,蛋糕铝含量的超标率为17.6%,面包铝含量的超标率19.0%,膨化食品的超标率3.3%,面条、方便面、饼干、挂面(超市)、酵母铝含量均符合国家卫生标准。结论石家庄市日常食用的部分面制食品中铝含量超标的现象已非常普遍,应引起有关部门的高度重视,建议食品加工企业在加工过程中使用无铝膨松剂,减少铝对人体的危害。Objective Understanding of aluminum contamination of food sold in Shijiazhuang city, to conduct health guidance to the Shijiazhuang residents＂ diet. Methods Using stratified sampling method, apart Shijiazhuang city into west and east tablets respectively, random select steamed bun, fine dried noodles, Chinese style baked roll, fried bread stick , bread, noodles, cakes, vermicelli, yeast, jellyfish, seaweed and dried fruit from supermarkets, canteens, farmers markets, wholesale markets, and breakfast booth in west and east tablets and other in Shijiazhuang city. Detection method is inductively coupled plasma mass spectrometry for the determination of aluminum elements. To evaluate the contaminants limits in food according to GB 2762 - 2005 Aluminum limit indicator in flour food. Results Sampling of 342 foods, the aluminum content over standard rate is 100% in fried bread stick, seaweed, kelp and jellyfish, the aluminum content over standard rate is 55% of steamed bun, the aluminum content over standard rate is 60% of Chinese style baked roll, the aluminum content over standard rate is 17.6% cake, the aluminum content over standard rate is 19% of bread, the aluminum content over standard rate is 3.3% of puffed food, aluminum content of noodles, instant noodles, biscuits, fine dried noodles （supermarket） and yeast are all in line with national health standards. Conclusions The phenomenon of aluminum content over standard in part of flour products has been very popular in Shijiazhuang city, relevant departments should attach great attention, suggest food processing companies to use aluminum -free leavening agent in the process, reducing the health hazards of aluminum on human bodies.

关 键 词：食品 铝 健康指导 

分 类 号：R155.5[医药卫生—营养与食品卫生学]