小麦中铝元素在不同粮库储存期和面制品加工方式下的变化特征研究  

Study of change characteristics of aluminum in wheat during storage and processing

作　　者：徐孥 谢继安[3] 刘柏林[3] 黄翎华 张磊 梁江 XU Nu;XIE Ji’an;LIU Bolin;HUANG Linghua;ZHANG Lei;LIANG Jiang(China National Center for Food Safety Risk Assessment,Beijing 100022,China;Southern Medical University,Guangdong Guangzhou 510515,China;Anhui Provincial Center for Disease Control and Prevention,Anhui Hefei 231299,China)

机构地区：[1]国家食品安全风险评估中心,北京100022 [2]南方医科大学,广东广州510515 [3]安徽省疾病预防控制中心,安徽合肥231299

出　　处：《中国食品卫生杂志》2024年第12期1311-1317,共7页Chinese Journal of Food Hygiene

基　　金：国家食品安全风险评估中心“高层次人才队伍建设523项目”。

摘　　要：目的研究我国标准化粮库储存条件和面制品加工方式对小麦原粮及其制品中铝含量变化规律的影响,为开展膳食铝精准暴露风险提供参数。方法基于国内标准化粮库对小麦原粒进行12个月的储存,并对小麦粒作两个阶段,包括4种不同加工方式(磨粉、蒸制、煮制和烤焙)的处理,检测铝元素在储存和加工处理前后含量的变化,并分别计算小麦及其制品中铝的变化系数。结果经过12个月粮仓储存后小麦中铝含量差异无统计学意义(P>0.05),储存温度和湿度对小麦中铝含量的影响也较小(P>0.05),储存过程中小麦铝的变化系数为0.19~2.71。在小麦粒研磨制粉阶段,小麦粉中铝含量显著低于小麦粒(P<0.05)。不同的面制品加工方式所制成品之间铝含量具有差异。其中,焙烤和蒸制方式下面包和馒头中铝含量高于面条(P<0.05);但馒头中铝含量与面包差异无统计学意义(P>0.05)。焙烤方式下小麦制品铝的变化系数最高,均高于1,其次是蒸制和煮制,总范围为0.20~1.89。结论标准化粮库储存条件下不同储存时间对小麦中铝含量无明显影响,但是不同的面制品加工方式对小麦粉中铝含量的影响具有显著性。在进行风险评估时,应结合实际情况,选择适宜的变化系数,以提高风险评估精确度。Objective The impact of standardized grain storage conditions and processing methods of flour products on the migration and alteration of aluminum content in wheat grains and derived products was investigated in order to establish assessment parameters for accurately evaluating the risk of dietary aluminum exposure.Methods Wheat grains were stored for 12 months in a standardized grain depot in China.The grains underwent two stages of treatment,involving four distinct processing methods(grinding,steaming,boiling and baking).Changes in aluminum content were measured before and after storage and processing,and variation factors of aluminum in wheat and its products were subsequently calculated.Results After 12 months of storage,the aluminum content in wheat showed no significant difference(P>0.05).Additionally,the impact of storage temperature and humidity on the aluminum content of wheat was minimal(P>0.05).The variation factors of aluminum in wheat during storage ranged from 0.19 to 2.71.At the milling stage,the aluminum content in wheat flour was significantly lower than that in wheat grain(P<0.05).Different processing methods exerted varied effects on the aluminum content of wheat flour.Specifically,the aluminum content of bread and steamed bread was higher than that of noodles(P<0.05).There was no significant difference in aluminum content between bread and steamed bread(P>0.05).The variation factors of aluminum in wheat products was the highest in baking that higher than 1,followed by steaming and boiling,with a total range of 0.20-1.89.Conclusion No significant effect was observed on the aluminum content of wheat under varying storage durations in a standardized grain depot.However,the influence of different processing methods on the aluminum content of wheat flour was notable.In risk assessment,selecting an appropriate variation factors according to specific circumstances is crucial to enhance the accuracy of the assessment.

关 键 词：铝含量 小麦 小麦面粉 小麦制品 加工 储存 变化系数 

分 类 号：R155[医药卫生—营养与食品卫生学]