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目的监测油炸面食品中铝含量,评价其食品安全风险。方法在重庆市西部地区12个区县中随机抽取大足县、铜梁县、璧山县、沙坪坝区4个区县作为监测县,每个监测区县按东、西、南、北4个方位分别随机抽取餐馆、小食店等油条和油饼各6~10件,每件500 g,送璧山县疾控中心实验室,按GB/T5009.182-2003《面制食品中铝的测定》中铬天青S分光光度法定量检测铝含量。结果共检测渝西地区4区县油条和油饼各120件,铝检出率油条为100%,油饼为93.3%,总平均铝含量油条为537.4mg/kg,油饼为144.1 mg/kg,两者间差异有统计学意义(t=10.63,P<0.01)。4区县平均铝含量油条为328.5mg/kg~654.1mg/kg,铜梁、璧山、大足3县与沙坪坝之间差异有统计学意义,3县之间差异无统计学意义;油饼为99.8 mg/kg~170.2 mg/kg,4区县之间差异无统计学意义。按国家卫生标准铝含量超标率油条为97.5%,油饼为42.5%,两者差异有统计学意义(χ2=83.83,P<0.01)。结论渝西4区县油炸面食品铝含量高,尤其是油条,平均超过国家食品卫生标准4倍多,存在食品安全风险,有关部门应予高度重视。
Objective To monitor the aluminum content of fried noodles and evaluate their food safety risks. Methods Four districts and counties in Dazu County, Tongliang County, Bishan County and Shapingba District were selected randomly from 12 districts and counties in the western region of Chongqing Municipality as monitoring counties. Each monitoring district was divided into four directions: east, west, south and north Were randomly selected restaurants, canteens and other fried dough sticks and the cake of 6 to 10, each 500 g, sent to Bishan CDC laboratory, according to GB / T5009.182-2003 “Determination of aluminum in pasta food” Chromazurol S spectrophotometry quantitative detection of aluminum content. Results A total of 120 fritters and oil cakes were collected from 4 counties in the western region of Chongqing. The detection rate of aluminum was 100%, oil cake was 93.3%, total average aluminum content was 537.4 mg / kg, oil cake was 144.1 mg / kg, The difference was statistically significant (t = 10.63, P <0.01). The average aluminum content in the four counties was 328.5mg / kg ~ 654.1mg / kg. There was significant difference between Tongliang, Bishan and Dazu 3 counties and Shapingba, with no significant difference among 3 counties. The cake was 99.8 mg / kg ~ 170.2 mg / kg, no significant difference between the four districts and counties. According to the national health standards, the content of aluminum exceeding the standard rate was 97.5%, and the cake was 42.5%. There was a significant difference between them (χ2 = 83.83, P <0.01). Conclusion The aluminum content of fried noodles in 4 districts and counties of western Chongqing is high, especially the fried dough sticks, which is more than 4 times of the national food hygiene standard on average, has the risk of food safety. The relevant departments should attach great importance.