摘要
本文以新鲜辣椒为研究对象,采用微波消解-电感耦合等离子体质谱法(Microwave Digestion-Inductively Coupled Plasma Mass Spectrometry,MD-ICP-MS)测定小米椒、红泡椒、螺丝椒、朝天椒及线椒中Pb、As、Cd、Cr含量;使用目标危险系数法(Target Hazard Quotients,THQ;Total Target Hazard Quotients,TTHQ)评价辣椒中重金属对人体健康安全风险。研究显示,在0~50μg·L^(-1),辣椒中As、Pb、Cd、Cr 4种元素有良好线性,相关系数均在0.999以上;加标回收和质控样测定试验表明,该方法稳定性和准确度好、精密度高。在5种辣椒测定中,小米椒中Cd含量最大,超出国家标准规定限量值;其他辣椒品种重金属含量均低于国家标准限量值,而且Pb和Cr所占比例较高。通过THQ和TTHQ值发现,5种辣椒单个重金属THQ值以及4种重金属TTHQ值均小于1,表明5种辣椒对人体摄入风险都较低;但小米椒TTHQ值为0.975,接近于1,摄入量过多可能会对人体健康带来一定潜在风险。本研究为辣椒及其副产品加工提供了理论依据,对人体辣椒摄入安全性有一定的指导作用。
Microwave digestion-inductively coupled plasma mass spectrometry(MD-ICP-MS)was used to determine the contents of Pb,As,Cd and Cr in fresh hot peppers.Target hazard quotients(THQ)and total target hazard quotients(TTHQ)were used to assess health safety risk of heavy metals.The results showed that As,Pb,Cd and Cr in hot peppers had good linearity in the range of 0~50μg·L^(-1).The correlation coefficients were above 0.999 of all heavy metals.The results of standard addition recovery and quality control test showed that the method has good stability,accuracy and precision.In the determination of five kinds of capsicum,the content of Cd was the highest in millet capsicum.The contents of heavy metals in other capsicum was lower than the national standard,however the proportion of Pb and Cr were higher.THQ and TTHQ values showed that THQ values of single heavy metal and TTHQ values of four heavy metals were less than 1.The results indicated that the intake risk of five hot peppers was lower.But TTHQ of millet hot pepper was 0.975(close to 1).Excessive intake of millet hot peppers may posed potential risk to human health.The study will provide a theoretical basis for hot peppers and its by-products and has a certain role in understanding the safety of human intake.
作者
熊小辉
黎申英
黄宗兰
刘涛
李彪
戴瑞平
XIONG Xiaohui;LI Shenying;HUANG Zonglan;LIU Tao;LI Biao;DAI Ruiping(Institute for Food Control of Jiangxi Provincial General Institute of Control and Certification,Nanchang 330200,China)
出处
《现代食品》
2022年第11期136-141,共6页
Modern Food
关键词
辣椒
微波消解-电感耦合等离子体质谱法
重金属
风险评估
目标危险系数法
hot peppers
microwave digestion-inductively coupled plasma mass spectrometry
heavy metal
risk assessment
target hazard quotients
