保健食品中钙含量的测定及风险分析.pdfVIP

第 7 卷第6 期 食品安全质量检测学报 Vo l. 7 No. 6 2016 年 6 月 Journal ofFood Safety and Quality Jun. , 2016 保健食品中钙含量的测定及风险分析 耿庆光，郭建博，宋莉，吕丰，未小红\牟霄 (陕西省食品药品检验所，西安 710065) 摘 要:目的 建立保健食品中钙元素含量的测定方法，并评价保健食品中钙元素含量叠加普通膳食所造成 的钙元素蓄积的风险性。方法 采用火焰-原子吸收分光光度法测定保健食品中的钙元素含量。以微波消解法 制备测定样品，通过实验优化确定火焰类型、空气-乙快气流量比例、释放剂氧化制用量。然后对 2011~2014 年陕西省 84 批市售含钙保健食品中钙元素的含量进行测定。结果 优化后的实验条件为:火焰类型为空气­ 乙:快火焰，比例为 2:1 ，氧化钢用量为 0.2%。经测定， 84 批含钙类的保健食品中钙元素日摄入剂量均值为 152土14.1 rng 结论 本研究优化的方法能够快速、准确地测定保健食品中的钙元素含量。另外，摄入含钙保 o 健食品能够在一定程度上补充膳食中钙元素不足的现状，并且不会危害普通居民的膳食安全。 关键词:保健食品，钙元素;火焰原子吸收分光光度法，元素蓄积风险分析 Determination and risk evaluation for calcium element in health care food GENG Qing-Gung, GUO Jian-Bo , SONG Li , LV Zhuo , ZHU Xiao-Hong* , MOU Xiao (Shaanxi Institutefor Food and Drug Control,Xi an 710065 , China) ABSTRACT: Objective To estab Iish a rnethod of the determination of calciurn element content in health food , and evaluate its accumulated risk with overlaid daily meal intake. Methods The flame atornic absorption spectrometry was used to determinate the amount of calciurn element content in health food. Samples were digested by microwave digestion system , and then the optirnized condition including the flame type , air-acetylene ratio and addition of releasing agent of La203 were determined. The calcium elernent content in 84 batches of health food sarnples obtained from the rnarket in Shaanxi province during 2011~2014 were analyzed. Results The optimized conditions were as follows: the flame type was air-acetylene flarne , the ra