油条中铝本底含量监测结果分析  

Analysis of Monitoring Results of Aluminum Background Content in Fried Dough Sticks

作　　者：潘国芳 PAN Guofang(Tancheng County Inspection and Testing Center,Tancheng 276100,China)

机构地区：[1]郯城县检验检测中心,山东郯城276100

出　　处：《食品安全导刊》2021年第32期78-81,共4页China Food Safety Magazine

摘　　要：目的:利用分光光度计法检测食品中铝的残留量。方法:采用分光光度计法,借助三价铝离子与铬天青S反应生成四元胶束的特征对油条中的铝本底含量进行有效监测。四元胶束呈现蓝绿色,在620 nm波长条件下将所获取的四元胶束与标准量进行匹配对比,进而获取油条中铝本底含量。结果:在0~15μg/mL浓度范围内,样品中铝元素具有良好的线性关系,相关系数为0.9994,检出限为0.0008μg/mL,回收率为94.7%~98.2%,RSD为1.038%~2.996%。试验涉及50个不同批次油条,其中5个批次油条样本不合格,不合格率高达10%;油条中最大铝含量(干样品,以Al计)为707 mg/kg,超过国家标准规定范围(≤100 mg/kg)7倍多。结论:铝的非法添加行为仍然不容忽视。Objective:To detect the residue of aluminum in food by spectrophotometry.Methods:A spectrophotometer was used to effectively monitor and quantify the characteristics of the reaction of trivalent aluminum ion and chromium Tianqing S.The quaternary micelles are blue-green,and matched the obtained quateradic micelles with the standard amount at 620 nm wavelength,so as to obtain the aluminum base content in the deep-fried dough sticks.Results:In the concentration range of 0~15μg/mL,the aluminum elements had a good linear relationship with correlation coefficient of 0.9994,detection limit of 0.0008μg/mL,recovery rate of 94.7%~98.2%,and RSD of 1.038%~2.996%.The test involved 50 different batches of fried dough sticks,of which 5 batches of fried dough stick samples were unqualified,and the failure rate was as high as 10%;the maximum aluminum content(dry sample,calculated as Al)in the fried dough sticks was 707 mg/kg,which exceeded the scope of the national standard.(≤100 mg/kg)7 times more.Conclusion:The illegal addition of aluminum still cannot be ignored.

关 键 词：铝 油条 分光光度计法 

分 类 号：R155.5[医药卫生—营养与食品卫生学]