贵州省辣椒制品加工过程中砷元素形态变化的研究  

Determination of arsenic contamination in Guizhou pepper products by HPLC-ICP-MS

作　　者：朱明 杨宁线[2] 蔡秋 王缅 王兴宁 李元军 ZHU Ming;YANG Ningxian;CAI Qiu;WANG Mian;WANG Xingning;LI Yuanjun(Comprehensive Technology Center of Guiyang Customs District,Guiyang 550000,China;Guiyang Nursing Vocational College,Guiyang 550081,China;Guiyang Nanming LAOGANMA Flavor Food Co.,Guiyang 550002,China)

机构地区：[1]贵阳海关综合技术中心,贵州贵阳550000 [2]贵阳护理职业学院,贵州贵阳550081 [3]贵阳南明老干妈风味食品有限责任公司,贵州贵阳550002

出　　处：《食品与发酵工业》2020年第24期224-227,共4页Food and Fermentation Industries

基　　金：国家质检总局科技计划项目2010IK141;贵州省科学技术基金项目/黔科合J字[2010]2125号。

摘　　要：采用液相色谱-电感耦合等离子体质谱法,模拟生产加工“老干妈”辣椒酱中的烘干和油炸2个工艺,对贵州省贵阳、遵义、绥阳3个地区鲜辣椒及“老干妈”辣椒酱的3种砷形态进行本底调查。结果表明,鲜辣椒总砷的检测结果在0.016~0.076 mg/kg,“老干妈”辣椒酱中无机砷、一甲基砷和二甲基砷均小于方法检出限,且添加的3种砷形态没有明显变化,回收率为81.0%~92.3%。高效液相色谱-电感耦合等离子体质谱法可有效地监控“老干妈”产品生产工艺流程,保证产品质量及实用安全。In order to investigate the changes of arsenic morphology in the production of fresh chili and chili sauce,and to detect arsenic contamination,high performance liquid chromatography-inductively coupled plasma-mass spectrometry(HPLC-ICP-MS)were used in this study.Two processes condition including drying and frying were used of simulate in the production and processing of“LAOGANMA”chili sauce.The background investigation of three forms of arsenic in fresh chili and“LAOGANMA”chili sauce was conducted in Guiyang,Zunyi and Suiyang regions of Guizhou province.The results showed that the total arsenic in fresh pepper was between 0.016 and 0.076 mg/kg,and the inorganic arsenic,monomethyl arsenic and dimethyl arsenic in“LAOGANMA”chili sauce were all less than the detection limit.Furthermore,the added forms of the three kinds of arsenic did not change significantly,and the recovery rate was between 81.0%and 92.3%.HPLC-ICP-MS can effectively monitor the production process of“LAOGANMA”products to ensure the quality and practical safety of products.

关 键 词：液相色谱-电感耦合等离子体质谱 辣椒制品 砷形态 砷污染 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]