怀化市市售皮蛋中铅含量调查  

An Investigation of Lead Content in Preserved Eggs Sold in Huaihua

作　　者：方伟 赵湘蓉[1,2] 尹欢 张琪 FANG Wei;ZHAO Xiang-rong;YIN Huan;ZHANG Qi(College of Biological and Food Engineering,Huaihua University,Huaihua,Hunan 418008;Key Laboratory of Research and Utilization of Ethno Medicinal Plant Resources of Hunan Province,Huaihua,Hunan 418008)

机构地区：[1]怀化学院生物与食品工程学院,湖南怀化418008 [2]怀化学院民族药用植物资源研究与利用湖南省重点实验室,湖南怀化418008

出　　处：《怀化学院学报》2020年第5期17-20,共4页Journal of Huaihua University

基　　金：湖南省双一流学科项目(201906).

摘　　要：为了解怀化市市售皮蛋中铅含量情况,采集了怀化辖区内传统配方工艺皮蛋和新型配方工艺皮蛋两大类皮蛋制品,采用GB5009.12-2010规定的石墨炉原子吸收分光光度法测定,并根据GB2762-2017所规定限值进行评价.检测结果发现,新型配方工艺皮蛋中铅含量合格率为100%,传统配方工艺皮蛋中铅含量合格率为90.9%;商场超市售卖皮蛋铅含量合格率为100%,农贸市场售卖皮蛋合格率为90.9%.可见怀化市市售皮蛋类食品中铅暴露水平总体看较好,其中新型配方工艺皮蛋类抽样检查均符合国标,传统配方工艺皮蛋类铅含量个别存在超标现象.建议有关部门持续加强对传统配方工艺皮蛋的管理与监察力度,确保食品安全.To investigate the lead polluted level in preserved eggs sold in Huaihua,two kinds of preserved egg samples from Huaihua were collected and the lead contents were detected according to the food safety national standard method GB5009.12-2010.The quality of the samples was evaluated according to the national food safety standard(GB2762-2017).Results show that the qualified rate of lead content in the improved preserved eggs was 100%,and that in the traditional preserved eggs was 90.9%.Therefore,we come to the conclusion that the level of lead exposure in preserved eggs sold in Huaihua City is good.The quality of preserved eggs with improved technology is better.Sampling inspection conforms to the national standard.The lead content of preserved eggs with traditional technology exceeds the national standard,and the lead content is generally higher than that of preserved eggs with improved technology.It is suggested that the relevant departments continue to strengthen the management and supervision of traditional processed preserved eggs to ensure food safety.

关 键 词：皮蛋 铅含量 食品污染物 

分 类 号：R155.56[医药卫生—营养与食品卫生学]