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目的了解深圳市福田区学校食堂糕点类食品的铝污染状况及膨松剂的使用情况。方法 2008—2010年从学校食堂采集糕点类食品190份,面粉29份,膨松剂22份。用电感耦合等离子体质谱仪测定铝含量,用自制问卷调查各学校食堂膨松剂的使用种类及添加方法。结果福田区190份糕点类食品中合格123份,2008—2010年低铝或无铝膨松剂使用率逐年提高。25.58%的厨师使用称量工具添加膨松剂,18.60%的厨师了解使用的含铝膨松剂的铝含量。结论福田区学校食堂糕点类食品中铝污染严重,应引导学校食堂使用无铝膨松剂,并掌握膨松剂的使用方法。
Objective To understand the status of aluminum pollution and the use of leavening agent in school canteens in Futian District, Shenzhen. Methods From 2008 to 2010, 190 cakes, 29 flour and 22 leavening agents were collected from school canteens. The content of aluminum was determined by inductively coupled plasma mass spectrometry, and the use types and adding methods of leavening agent in each school canteen were investigated by self-made questionnaires. Results In the Futian District, there were altogether 123 samples of pastry products, and the utilization rate of low-aluminum or aluminum-free leavening agent increased from 2008 to 2010. 25.58% of cooks use weighing tools to add leavening agent, and 18.60% of cooks know the aluminum content of the aluminum-containing leavening agent used. Conclusion Futian district school canteens pastry food contamination of aluminum should lead the school canteen use aluminum-free leavening agent, and to master the use of leavening agent.