油炸面制品中重金属铝的污染评价和控制教程分析.doc

2013届毕业生 毕业论文 题 目: 油炸面制品中重金属铝的污染评价和控制 院系名称：粮油食品学院 专业班级： 食安 学生姓名： 学 号： 指导教师： 教师职称： 讲师 2013年 5 月 18 日 摘 要 由于市场上食品铝含量超标现象十分严重，本实验在学校食堂，市场流通及街边小摊等地方采集油条和方便面样品用铬天青S分光光度法对所采集的样品进行检测，通过比较不同类型、不同来源、不同生产方式下的油炸面制品中Al含量的含量差异及超标情况，对其污染情况作出评价，并提出相应的控制策略。对实验条件进行优化得出最优实验参数为：检测波长：640nm；灰化物溶解液体积：3ml；缓冲溶液的ph5.8；加入体积：8ml；掩蔽剂抗坏血酸放置时间：5min；增敏剂OP加入体积：0.2ml。铝的定标方程为：y=0.0768x+0.6217相关系数r为 0.9898摩尔吸光系数为4.5×104。加标回收率在84.5%-95.0%之间，相对标准偏差（RSD）3.74%-4.95%。实验测得油条的合格率为25%，油炸型方便面的合格率为62.5%。实验结果不容乐观，政府应加强对安全监管力度 关键词： 油炸面制品 金属铝 污染评价 控制 Title Pollution Evaluation and Control of Heavy Metal Aluminum in the Fried Flour Products Abstract Due to the phenomenon that excess levels of aluminium in food on the market is very serious, and the study collected Fried dough sticks and Fried instant noodles in the school canteen, market circulation and street stalls. And tested the samples collected by using chromazurine S spectrophotometry , and maked evaluation on its pollution situation by comparing the difference in content and exceedance of the Al content of fried flour products in different types, different sources, and different production methods, and put forward the corresponding control strategy. Pretreated the sample with dry ashing method, and optimized the experimental conditions. Experimentally derived optimal experimental parameters for: detection wavelength is 640 nm; Ash dissolve the compound fluid volume is 3 ml; The ph of the buffer solution is 5.8; Join size is 8 ml; Masking agent ascorbic acid placed time is 5 min; Sensitization agent adding volume to the OP is 0.2 ml. Calibration equation of aluminum is: y = 0.0768x + 0.6217, and the correlation coefficient r is 0.9898, molar absorptivity is 4.5×104L穖ol-1c