摘要
四川工业泡菜产业庞大,其市场规模占国内酱腌菜产业的1/2以上。然而,据国家泡菜质检中心统计的数据显示,四川工业泡菜产品中铅(Pb)、镉(Cd)等重金属含量偏高,有时接近国家限值。瓷砖池是最常用的四川工业泡菜发酵池,发酵过程中Pb、Cd等重金属是否会由瓷砖池迁移到泡菜中目前尚不明确;后续清洗、切分、调味、包装等步骤对泡菜产品中Pb、Cd含量的影响亦未见报道。为了更好地控制泡菜产品中的重金属含量,消除食品安全潜在威胁,促进泡菜产业的可持续发展。以东坡泡菜为代表,对发酵池瓷砖、自来水、泡菜母水、新鲜蔬菜(青菜、榨菜、萝卜)、完成发酵菜品及成品泡菜中Pb、Cd含量进行跟踪测定。结果表明,发酵池瓷砖中Pb、Cd的迁出量极少,对成品泡菜中Pb、Cd含量的影响可忽略不计;各阶段泡菜中Pb、Cd含量(以菜品干重计)为新鲜蔬菜>发酵菜品>成品泡菜,四川工业泡菜的加工过程使菜品中Pb、Cd含量减少约1/2~3/4。
Sichuan industrial pickle industry is huge,and its market scale accounts for more than 1/2 of domestic pickle industry.However,according to the statistics of National Pickle Quality Inspection Center,the content of heavy metals such as lead(Pb)and cadmium(Cd)in Sichuan industrial pickle products is higher and close to the national limit sometimes.Ceramic tile pond is the most commonly used industrial pickle fermentation pond in Sichuan Province.It is not clear whether Pb,Cd and other heavy metals will be migrated from ceramic tile pond to pickles in the fermentation process.The steps of cleaning,cutting,seasoning and packaging have no report on the impact of Pb and Cd content in pickle products.In order to better control the heavy metals'content of pickle products,eliminate the potential threat,and promote the sustainable development of pickle industry.In this study,Dongpo pickle is used as a representative to trace and determine the content of Pb and Cd in the ceramic tiles of fermentation pond,tap water,pickle mother water,fresh vegetables(green vegetables,mustard tuber,radish),finished fermented dishes and finished pickles.The results show that the migration amount of Pb and Cd in the ceramic tiles of fermentation pond is very small,and the effect on the content of Pb and Cd in the finished pickles is negligible;the content of Pb and Cd in pickles in each stage(calculated by the dry weight of the dishes)is fresh vegetables>fermented dishes>finished pickles.The processing of Sichuan industrial pickles reduces the content of Pb and Cd by about 1/2~3/4.
作者
赵磊
李梅
李成康
史颖
王丽兰
严碧霞
张宏
ZHAO Lei;LI Mei;LI Cheng-kang;SHI Ying;WANG Li-lan;YAN Bi-xia;ZHANG Hong(National Pickle Quality Inspection Center(Meishan Quality Inspection Institute),Meishan 620000,China;Emeishan Food and Drug and Metrological Inspection and Testing Center,Leshan 614200,China;Taiyuan Branch of Jiangsu Hengrui Pharmaceutical Co.,Ltd.,Taiyuan 030000,China)
出处
《中国调味品》
CAS
北大核心
2020年第8期61-64,共4页
China Condiment
基金
四川省科技计划项目(2018JZ0069)。
