煮制过程中铅、镉迁移规律的研究  

Pollution source analysis of lead and cadmiumin in the process of boiling

作　　者：方佳宁 芮鸿飞 王卓然[1] 刘兴泉[1] 吴峰华[1] FANG Jia-ning;RUI Hong-fei;WANG Zhuo-ran;LIU Xing-quan;WU Feng-hua(School of Agriculture and Food Science, Zhejiang Agriculture and Forestry University Hangzhou 311300)

机构地区：[1]浙江农林大学农业与食品科学学院,杭州311300

出　　处：《食品科技》2017年第12期314-318,共5页Food Science and Technology

基　　金："十二五"国家科技支撑项目(2014BAD04B03)

摘　　要：研究了在煮制过程中锅具铅、镉的析出和汤料(煮制用水)中的铅、镉向食材迁移的情况。结果表明,煮制时锅具和汤料中的铅、镉都存在迁移。粗陶瓷锅的铅、镉析出量最大,分别为2.064、0.278μg/L,对人体造成危害的安全风险性较低。猪肉、香菇、小青菜和萝卜4种食材在铅、镉含量为9.27、4.51μg/L(限值为10、5μg/L)的水中煮制60 min,汤料中铅、镉向食材中迁移的量均达到70%以上,铅最高达到91.0%,镉最高达到89.4%,煮制后食材中铅、镉含量存在超出限值的现象。通过研究结果可知煮制用水中的铅、镉会对食材造成铅、镉污染的风险。This paper explored the precipitation of lead and cadmium in the pot and the migration of lead and cadmium in soup（boiling water） in boiling. The results showed that the lead and cadmium in the pot and soup had a migration in boiling. The highest lead and cadmium precipitation was thick ceramic pots that were 2.064 μg/L and 0.278 μg/L, respectively and the safety risk to the human body was low. Pork, mushrooms, small vegetables and radish were prepared in water of lead, cadmium content of 9.27 μg/L, 4.51 μg/L（limit of 10 μg/L, 5 μg/L） for 60 min, The content of lead and cadmium in the soup migrate to the ingredientswas over 70%, the highest in lead was 91.0%, and the highest in cadmium was 89.4%. After the boiling, the contents of lead and cadmium of ingredients were beyond the limit content. There was a risk of lead and cadmium pollution caused by boiling water.

关 键 词：锅具 煮制 铅 镉 

分 类 号：TS201.6[轻工技术与工程—食品科学]