开封市早餐店煎炸食品中苯并[a]芘污染问题研究  

Study on the Contamination of Benzo[a]Pyrene in Fried Food in Breakfast Shops in Kaifeng

作　　者：马利杰 李赵平 董宇 李健 MA Lijie;LI Zhaoping;DONG Yu;LI Jian(Kaifeng Food and Drug Inspection Institute,Kaifeng 475000,China)

机构地区：[1]开封市食品药品检验所,河南开封475000

出　　处：《食品安全导刊》2022年第28期70-73,共4页China Food Safety Magazine

基　　金：河南省市场监督管理局科技计划项目(2020sj50);开封市科技攻关计划项目(2003055)。

摘　　要：目的:了解开封市早餐店煎炸食品中苯并[a]芘的污染状况,为食品质量安全控制提供依据。方法:随机选择48家开封市早餐店,共采集144份样品(每家店铺煎炸食物及其相应的煎炸过程用油以及未煎炸的新油);采用GB 5009.27—2016中的高效液相色谱法进行检测;结果按照GB 2762—2017进行评价分析。结果:在144份样品中,未煎炸的新油检出批次为5批,检出率为10.42%,浓度为0.7-3.2 μg·kg^(-1);煎炸过程用油检出批次为15批,检出率为31.25%,浓度为0.6-5.1 μg·kg^(-1);煎炸食品检出批次为7批,检出率为14.58%,浓度为0.5-1.6 μg·kg^(-1)。所测结果均远低于国家限量标准。结论:开封市煎炸食品中苯并[a]芘污染情况总体较低,对市民的健康风险影响较小,处于可接受水平。Objective:To investigate the contamination status of benzo[a]pyrene in fried food in breakfast shops in Kaifeng,and to provide basis for food quality and safety control.Method:A total of 48 breakfast shops in Kaifeng were randomly selected (each store collected fried food and its corresponding frying process oil,and also collected new oil that was not fried).A total of 144 samples were detected by GB 5009.27—2016 high performance liquid chromatography.The results were evaluated and analyzed according to GB 2762—2017.Result:Among 144 samples,5 batches of new oil without frying were detected,the detection rate was 10.42%,and the concentration range was 0.7-3.2 μg·kg^(-1);15 batches of oil were detected in the frying process,with a detection rate of 31.25% and a concentration range of 0.6-5.1 μg·kg^(-1);there were 7 batches of fried food,the detection rate was 14.58%,and the concentration range was 0.5-1.6 μg·kg^(-1),which are far lower than the national limit standard.Conclusion:The contamination of benzo[a]pyrene in fried food in Kaifeng is generally low,and the impact on citizens’ health risk is low,which is at an acceptable level.

关 键 词：早餐店 煎炸食品 苯并[A]芘 污染 

分 类 号：TS201.6[轻工技术与工程—食品科学]