青海省两个主要产地黑果枸杞的质量安全研究  

Quality and Safety of Lycium ruthenicum from Two Major Production Regions in Qinghai Province

作　　者：王雅琼[1,2] 马晓东[1] 李军乔[1] 

机构地区：[1]青海民族大学化学化工学院,青海西宁810007 [2]天津大学环境科学与工程学院,天津300072

出　　处：《现代食品科技》2017年第8期289-295,共7页Modern Food Science and Technology

基　　金：科技部农业科技成果转化基金项目(2010GB2G00514);国家自然科学基金项目(31660425;30607026;30660019);青海省自然科学基金项目(2012-Z-907)

摘　　要：黑果枸杞(Lycium ruthenicum Murray)是一种独特的药食两用植物,在传统医药和现代药理学研究中都占有重要的地位,目前已被作为保健品广泛使用,所以其质量安全尤为重要。青海作为黑果枸杞的主产地,其黑果枸杞品质优于其他产地,受到大众欢迎。通过研究发现,青海主产区诺木洪和金鱼湖两地黑果枸杞的花青素和总黄酮等活性物质含量均高于对照组新疆产地的黑果枸杞;两地常用农药多菌灵、吡虫啉和阿维菌素均未检出;沙门氏菌和金黄色葡萄球菌也未检出,农药残留和微生物污染两项指标达到农业部绿色食品标准;重金属含量的检测显示铬含量超过国家食品限量标准。因此,在未来黑果枸杞的种植、生产和加工过程中,重金属污染的防治是改善黑果枸杞品质的重要环节。Lycium ruthenicum Murray（Black Chinese wolfberry） is a unique plant with both medical and dietary applications and has been an important source of study in both traditional medicine and modern pharmacological research. Currently, L. ruthenicum has been widely used as a health supplement, drawing attention to its quality and safety. As a major production region, Qinghai Province produces better quality L. ruthenicum compared to other regions and the former is very popular among consumers. Our study demonstrated that L. ruthenicum from Nuomuhong and Jinyu Lake, two major production areas in Qinghai Province, contained higher levels of active ingredients, such as anthocyanin and total flavonoids, as compared with L. ruthenicum from the Xinjiang Uygur Autonomous Region. Moreover, no residual carbendazim, imidacloprid, or avermectin was detected in L. ruthenicum from the two production regions, and the bacterial examinations for Salmonella and Staphylococcus aureus showed negative results, meeting the green food standards of Ministry of Agriculture. However, heavy metal measurement indicated that chromium content exceeded the national food limit. Therefore, prevention of heavy metal pollution should be of immense importance for improving L. ruthenicum quality in the future plantation, production, and processing practices.

关 键 词：黑果枸杞 食品质量安全 青海省 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS255.2[轻工技术与工程—食品科学与工程]