臭豆腐中部分元素的调查分析
调查臭豆腐中部分元素含量, 为长沙油炸臭豆腐安全控制提供参考。方法 采用电感耦合等离子体质谱(inductively coupled plasma-mass spectrometry, ICP-MS)法测定了长沙市面上具有代表性的11家臭豆腐炸前后的As、Pb、Cr、Ca、Mg、Al、Cu、Mn、Zn、Fe等10种元素的含量变化。结果 大部分元素均在安全控制范围内, 部分臭豆腐的3种安全卫生指标元素As、Pb、Cr的检出浓度超出国家标准, 人体的必需常量元素Ca、Mg的平均含量达到1375.78 mg/kg、447.08 mg/kg, 微量元素Zn、Fe、Cu、Mn的平均含量达到24.51、411.68、4.79、14.86 mg/kg, 非必须元素Al的平均含量为8.33 mg/kg。结论 测定元素浓度表明, 正常食用臭豆腐不会超出人体每日元素的限定摄入量。
To investigate the concentration of some elements in stinky tofu and provide a reference for the security controls of fried stinky tofu industry in Changsha. Methods The concentration of different chemical elements such as As, Pb, Cr, Ca, Mg, Al, Cu, Mn, Zn, Fe in Changsha stinky tofu before frying and after from 11 different workshops in Changsha were determined by inductively coupled plasma mass spectrometry (ICP-MS). Results Most of the elements were within the range of safety control. The detection concentration of 3 kinds of safety and health index elements As, Pb and Cr in some stinky tofu was beyond the national standard. The average content of Ca and Mg that were two required constant elements in human body were 1375.78 mg/kg and 447.08 mg/kg, respectively. The average content of Zn, Fe, Cu and Mn that were trace elements were 24.51, 411.68, 4.79, 14.86 mg/kg, and the average content of Al that was non-essential element was 8.33 mg/kg. Conclusion Determination of the concentration of elements shows that the normal consumption of stinky tofu do not exceed the limits of the daily intake of the human body.
标题：臭豆腐中部分元素的调查分析
英文标题：Investigation and analysis of some elements in stinky tofu
作者：
刘琪 食品科学与生物技术湖南省重点实验室;湖南农业大学食品科学技术学院
曾玉伦 食品科学与生物技术湖南省重点实验室;湖南农业大学食品科学技术学院
蒋立文 食品科学与生物技术湖南省重点实验室;湖南农业大学食品科学技术学院
廖卢艳 湖南农业大学食品科学技术学院
李跑 湖南农业大学食品科学技术学院
陈淼芬 兽用中药资源与中兽药创制国家地方联合工程研究中心
中文关键词:臭豆腐,电感耦合等离子体质谱法,元素含量,
英文关键词:stinky tofu,inductively coupled plasma-mass spectrometry,element concentration,
发表日期：2018-02-03
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