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目的调查日照市市售即食海蜇中铝残留,为食品安全风险评价提供基础资料与科学依据,并为即食海蜇加工技术改进提供思路。方法在市直、县区各农贸市场、超市、食堂等进行随机采样,用电感耦合等离子体质谱仪(ICP-MS)测定即食海蜇中铝含量,并按照本市产品、外埠产品进行分类统计分析。结果 2015~2017年采集日照市市售即食海蜇352份铝残留量,本市产品3年的合格率分别为39.39%、65.71%、100.00%(P<0.01),而在本市采集的外埠产品合格率分别为42.11%、41.38%、43.86%(P>0.05)。结论海蜇中铝残留超标问题曾是非常普遍的现象,海蜇生产加工中脱铝技术的应用是即食海蜇铝残留的合格率发生明显变化的根本原因。
Objective To investigate the presence of aluminum residue on the ready-to-eat jellyfish in Rizhao City to provide basic information and scientific basis for food safety risk assessment and to provide ideas for improving the processing technology of instant jellyfish. Methods Stochastic samples were collected from all agricultural markets, supermarkets and canteens in Shizheng and Xian counties. The content of aluminum in instant jellyfish was determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), and classified according to the products of this city and other cities . Results A total of 352 residues of jellyfish on the market were collected from Rizhao City during 2015 ~ 2017. The qualified rates of their products in three years were 39.39%, 65.71% and 100.00%, respectively (P <0.01) The pass rates were 42.11%, 41.38% and 43.86% respectively (P> 0.05). Conclusions The excessive aluminum residue in jellyfish was a common phenomenon. The application of the dealumination technology in the production and processing of jellyfish was the fundamental reason for the obvious change of the pass rate of the jasmine aluminum residue.