海带、紫菜中铝污染水平的风险分析  

Risk analysis of aluminium contamination in kelp and laver

作　　者：战忠臣[1] 王文玉[1] 张桂香[1] 

机构地区：[1]白山市疾病预防控制中心,白山134300

出　　处：《食品安全质量检测学报》2016年第3期1330-1334,共5页Journal of Food Safety and Quality

摘　　要：目的了解白山地区海带（Laminaria Jjapomca AresCh）、紫菜（Porphyra haitanensis）中铝污染情况,为开展铝元素食品安全风险评估工作提供技术数据。方法采用干法消解、铬天青S分光光度法对海带、紫菜进行铝元素分析测试,并进行方法确认。结果海带、紫菜中铝含量水平均较高,其中紫菜铝含量在176.0~396.0 mg/kg,海带铝含量在388.6~623.4 mg/kg,均在100 mg/kg以上。结论参照GB2760-2014《食品安全国家标准食品添加剂使用标准》中面制品、豆制品、焙烤食品中铝限量标准（≤100mg/kg）,所检的海带、紫菜中铝含量均超标,将产生铝摄入风险,尤其是海带、紫菜作为幼儿辅助食品风险更大。Objective To realize the aluminium pollution of kelp（Laminaria Jjaponica Aresch） and laver（Porphyra haitanensis） in Baishan region,so as to provide technical data for the development of food safety risk assessment of aluminium element.Methods The aluminium element of kelp and laver was analyzed by chromazurine S spectrophotometry with dry digestion,and then the method was validated.Results The content of aluminium in kelp and laver was high,which was 176~396.0 mg/kg and 388.6~623.4 mg/kg in kelp and laver,respectively.Conclusion According to the aluminium limited standard（≤100 mg/kg） of flour products,bean products,baking food in GB2760-2014 National food safety standards of using food additives,the aluminium content of kelp and laver detected is exceeded,that will produce aluminium intake risk,especially used in the children supplementary food.

关 键 词：海带 紫菜 铝元素 污染 风险 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]