中国市售酱腌菜中铅污染状况及分析  

Analysis of Lead Contamination of Chinese Commercial Pickled Vegetables

作　　者：彭慧莉 李成康 代作用 张其圣 PENG Hui-li;LI Cheng-kang;DAI Zuo-yong;ZHANG Qi-sheng(National Chinese Paocai Quality Inspection Center,Meishan Sichuan 610000,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan Sichuan 610000,China)

机构地区：[1]国家泡菜质检中心,四川眉山610000 [2]四川东坡中国泡菜产业技术研究院,四川眉山610000

出　　处：《食品与发酵科技》2020年第2期117-120,共4页Food and Fermentation Science & Technology

摘　　要：铅(Pb)是重要的重金属污染物之一,项目组研究了全国1320个酱腌菜样品,结果显示,我国酱腌菜平均Pb含量0.17±0.15 mg/kg,Pb含量受区域、菜品、加工工艺等因素影响,其中蔬菜种类具有极显著影响(P<0.01),酱腌菜主产区重金属污染差异不显著(P>0.05)。根据我国国家标准《食品安全国家标准食品中污染物限量》(GB 2762-2017)判断,我国酱腌菜总体是安全的。Lead is one of the most important heavy metals.1320 samples were connected and analyzed.The results showed that average concentration of Lead was 0.17±0.15 mg/kg.Meanwhile the concentration of Lead were influenced by area,vegetable types,processing technologies,etc.and the vegetables has an extremely significant effect(P<0.01)on the concentration of the lead,while production area had no significant effect(P>0.05).Chinese commercial pickled vegetables are safe according to the national standard"maximum levels of food contaminations"(GB 2762-2017).

关 键 词：酱腌菜 铅污染状况 

分 类 号：TS207.5[轻工技术与工程—食品科学]