食品安全指数法评估几种四川传统特色糖果糕点铅污染水平  

Lead Contaminated Levels Assessment of Several Traditional Sichuan Candies and Pastries Using the Food Safety Index Method

作　　者：古明亮 GU Mingliang(Sichuan Sanpin Food Co.,Ltd,Meishan 620000,Sichuan,China;Sichuan Jiuxin Testing Technology Research Institute,Chengdu 610100,Sichuan,China)

机构地区：[1]四川三品食品有限公司,四川眉山620000 [2]四川省久欣检测技术研究院,四川成都610100

出　　处：《市场监管与质量技术研究》2024年第5期15-19,共5页Market Regulation and Quality Technology Research

摘　　要：为了解四川传统特色糖果糕点中的铅污染水平,本试验采用食品安全指数法对叶儿粑、黄粑、丹棱冻粑、汤麻饼、仁寿芝麻糕、核桃糕、花生酥等更有代表性的四川传统特色糖果糕点中的铅污染水平进行了评估。结果显示,叶儿粑、黄粑、丹棱冻粑、汤麻饼、仁寿芝麻糕、核桃糕、花生酥样品中的铅检出率分别为93%、100%、100%、97%、91%、94%、98%,铅残留超标率分别为6%、4%、3%、7%、3%、0%、1%,食品安全指数均值分别为0.0020、0.0022、0.0022、0.0035、0.0030、0.0031、0.0029,食品安全指数均值都远远小于1,表明所监测的铅残留量对叶儿粑、黄粑、丹棱冻粑、汤麻饼、仁寿芝麻糕、核桃糕、花生酥的食品安全没有影响。To assess the level of lead contamination in traditional candies and pastries in Sichuan,this study used the food safety index method to evaluate the level of lead in representative traditional characteristic candies and pastries,such as Ye’er Ba,Huang Ba,Danling Frozen Ba,Tangma Cake,Renshou Sesame Pastry,Walnut Pastry and Peanut Crisp.The results showed that the detection rates of lead in these samples were 93%,100%,100%,97%,91%,94%and 98%,respectively,with over-standard rates of lead residues being 6%,4%,3%,7%,3%,0%and 1%,respectively.The average food safety indices were as follow:0.0020,0.0022,0.0022,0.0035,0.0030,0.0031 and 0.0029,respectively,all significantly less than 1.The results showed that the monitored lead residue had no effect on the food safety of Ye’er Ba,Huang Ba,Danling Frozen Ba,Tangma Cake,Renshou Sesame Pastry,Walnut Pastry and Peanut Crisp.

关 键 词：食品安全指数 糖果 糕点 铅 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]