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目的测定当地不同超市中部分大米、小麦、鲜食用菌、干食用菌、奶制品、海产品和蔬菜食品中铅、镉的含量,并进行了比较。方法铅的检测方法根据GB5009.12-2010《食品安全国家标准食品中铅的测定》第一法石墨炉原子吸收光谱法,镉的检测方法根据GB5009.15-2014《食品安全国家标准食品中镉的测定》第一法石墨炉原子吸收光谱法。结果蔬菜、鲜菌类和奶制品中铅和镉含量的检出率分别为(0.0%、10.0%)、(20.0%、100.0%)、(20.0%、0.0%),干菌类、大米、小麦和海产品中铅和镉含量的检出率分别为(30.0%、100.0%)、(50.0%、10.0%)、(50.0%、30.0%)、(100.0%、0.0%)。结论从检测结果可以看出,经检测的铅和镉在所测的食品中都有不同程度的检出,因此食品安全越来越重要,需每个人都能够引起重视,保护我们的环境,保护我们赖以生存的物质基础。
Objective To determine the content of lead and cadmium in some rice, wheat, fresh edible mushroom, dried edible fungus, dairy product, seafood and vegetable food in different local supermarkets and compare them. Methods Lead detection method according to GB5009.12-2010 “food safety standards for the determination of lead in food,” the first method of graphite furnace atomic absorption spectrometry, cadmium detection method according to GB5009.15-2014 “National Food Safety Standard Cadmium Determination of ”first method graphite furnace atomic absorption spectrometry. Results The detection rates of lead and cadmium in vegetables, fresh fungi and dairy products were (0.0%, 10.0%), (20.0%, 100.0%), (20.0%, 0.0% The detection rates of Pb and Cd in wheat and seafood were (30.0%, 100.0%), (50.0%, 10.0%), (50.0%, 30.0%) and (100.0%, 0.0%), respectively. Conclusions It can be seen from the test results that the tested lead and cadmium have different degrees of detection in the measured food, so food safety is more and more important and everyone needs attention to protect our environment and protect The material basis on which we depend for existence.