辛小青;周琳业;聂四平;杨敬;陈再平;
XIN Xiao-qing,ZHOU Lin-ye,NIE Si-ping,YANG Jing,CHEN Zai-ping(Department of Nutrition and Food Hygiene,School of Public Health,Guiyang Medical College,Guiyang 550004,China)

• 1:贵阳医学院公共卫生学院营养与食品卫生学教研室
• 2:贵阳医学院公共卫生学院营养与食品卫生学教研室
• 3:贵阳医学院公共卫生学院营养与食品卫生学教研室
• 4:贵阳医学院公共卫生学院营养与食品卫生学教研室

摘要(Abstract)：

目的:探讨不同甲醛含量检测方法对测定结果的影响,并对实验条件进行了选择,为建立食品中甲醛检测方法提供实验依据。方法:用2种预处理方法、2种测定甲醛残留量的方法,对同一甲醛阳性样品进行定性、定量检测,比较组间甲醛检测值、变异系数、回收率的差别。用有重复的正交法对可能影响甲醛测定的条件进行选择。结果:经不同的预处理方法、检测方法所得的甲醛含量、组间差异有显著性(P<0.05)。不同预处理方法、检测方法组合得到的平均回收率分别为:浸泡-乙酰丙酮法组合为101.4%,浸泡-盐酸苯肼法组合为79.7%,蒸馏-乙酰丙酮法为106.6%。通过用重复的正交法L9(33)对可能影响测定结果的3种效应分析后发现,乙酸浓度及浸泡时间对测定结果影响无统计学意义,显色剂添加量对吸光值的影响有统计学意义。结论:在测定食品中甲醛、吊白块残留量时使用浸泡法为样品预处理方法,检测方法采用乙酰丙酮法。测定条件为:2%乙酸浸泡2 h,显色剂使用量为5 m l。
Objective: To find a method with high accuracy and precision to check formaldehyde residues(FR) in fuzhu.Methods: Quantitative and qualitative studies were carried out with 2 sample pretreatment methods and 2 determination methods on one FR positive sample.The test results,coefficients of variation(CV),and recycle rates obtained with different methods were compared.The experimental conditions were selected according to results of replicated orthogonal experiments [L_9(3~3)] that were designed to find the major influencing factors affecting the results of determination.The interaction between factors was not considered.Results: The test results of FR and CV were significantly different in different combination of pretreatment and determination method groups.The average recycle rates were 101.4%(96.7%~108.2%) in C_2H_4O_2 immersion-acetylacetone method group,79.7%(63.8%~99.6%) in C_2H_4O_2 immersion-phenylhydrazine hydrochloride method group,and 106.7%(60.5%~144.9%) in wet distillation-acetylacetone method group.The added level of acetoacetone was found to be the major influencing factor on determination of HCHO.Conclusions: Different test results of FR could be obtained when different pretreatment methods and determination methods were adopted.It is suggested that food samples be pretreated with C_2H_4O_2 infusion method(2% C_2H_4O_2,2 hours) and determinated with acetylacetone method(adding 5ml of acetoacetone).

关键词(KeyWords)： 甲醛;食品污染;食品检查;乙酰丙酮法;盐酸苯肼法
formaldehyde;food contamination;food inspection;acetylacetone method;phenylhydrazina hydrochloride method

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 辛小青;周琳业;聂四平;杨敬;陈再平;
XIN Xiao-qing,ZHOU Lin-ye,NIE Si-ping,YANG Jing,CHEN Zai-ping(Department of Nutrition and Food Hygiene,School of Public Health,Guiyang Medical College,Guiyang 550004,China)

Email:

DOI: 10.19367/j.cnki.1000-2707.2006.01.017

参考文献(References)：

• [1]陈炳卿,孙长颢.食品污染与健康[M].北京:化学工业出版社,2002:114.
• [2]韩彩轩.浅谈面制品中甲醛次硫酸氢钠的定性和定量[J].中国食品卫生杂志,1999,(2):17-18.
• [3]王鹃.水发海参中甲醛的测定[J].中国食品卫生杂志,1997,9(5):13.
• [4]牛苏明.我区市场水泡肉制品含甲醛抽样检测情况报告[J].现代预防医学,1999,26(4):491.
• [5]杨惠芬.食品卫生理化检验标准手册[M].北京:中国标准出版社,1997:670-673.
• [6]杨皓琦.乙酰丙酮法测定化妆品中甲醛[J].中国公共卫生,1995,11(4):192.
• [7]金丕焕.医用统计方法[M].上海:上海医科大学出版社,1992:71-99.
• [8]郑云雁.食品中污染物的中国国家标准及国际法典标准对比(一)化学污染物(综述)[J].中国食品卫生杂志,2002,14(1):47-53.
• [9]魏海春.面制品中掺杂吊白块的检出[J].实用预防医学,2000,7(1):57.
• [10]沈戮.气相色谱法测定猪血制品中甲醛[J].食品科学,1999,20(8):54-55.
• [11]汪明礼,王文义.挂面中甲醛的氨气敏电极法测定[J].中国卫生检验杂志,2001,11(4):415,421.
• [12]徐景达.有机化学[M].北京:人民卫生出版社,1991:206-219.
• [13]瞿永信.食品掺伪监测方法[M].2版.北京:北京大学出版社,1992:31-32,153.
• [14]于建军,黄金星.月饼原料检出吊白块的调查[J].实用预防医学,2000,7(2):116.
• [15]宋凤英,王永芳,韩宏伟,等.食品中甲醛测定值的探讨[J].中国食品卫生杂志,2002,14(3):20-21.
• [16]邓红,刘晓莉,魏强,等.淀粉及面制品中“吊白块”的鉴定试验探讨[J].中国食品卫生杂志,2002,14(3):21-24.

文章评论(Comment)：