知识与财富的链接
预制菜产业的发展壮大使预制菜标准体系建设迫在眉睫,为了解北京市售畜禽肉类预制菜和方便菜肴中无机元素组成和分布状况,研究其中有害元素含量水平和膳食暴露的健康风险,采用建立的预制菜中多元素测定方法对北京市售畜禽肉类预制菜和方便菜肴中无机元素含量进行分析,并对5种有害元素进行了健康风险评价,为预制菜食品安全国家标准研制提供科学依据。采用电感耦合等离子体质谱法（ICP-MS）测定41件北京市售畜禽肉类预制菜和方便菜肴中18种元素含量,样品包括肉丸类、扣（蒸）肉类、炒（煮）肉类、内脏类4个类别。使用单因子污染指数（Pi）和内梅罗综合污染指数（Pc）评价有害元素铬、砷、镉、铅、汞的污染程度,采用靶标危害系数（THQ/TTHQ）和致癌风险值（R）进行健康风险评价。结果表明,北京市售畜禽肉类预制菜和方便菜肴中,17种元素均有检出,有害元素的检出率铬（100%）＞铅（97.5%）＞镉（78.0%）＞砷（53.6%）＞汞（0%）。铁、锌、铝、锰占元素总含量的87.0%,有害元素铬、铅、砷、镉、汞占比为0.34%。有害元素含量Cr（0.071 mg/kg）＞Pb（0.033 mg/kg）＞As（0.029 mg/kg）＞Cd（0.008 mg/kg）＞Hg（未检出）,依据GB 2762—2022《食品安全国家标准 食品中污染物限量》,除1件梅菜扣肉中铅超标外,所有样品中铬、砷、镉、铅、汞含量均低于国家标准限量。元素含量范围离散程度较大,铜、砷、锡、钼、铅的变异系数分别为439.7%、265.1%、184.2%、164.0%、161.7%。肉丸类、扣（蒸）肉类、炒（煮）肉类、内脏类菜肴的Pi和Pc均处于安全等级,4个类别菜肴的TTHQ均小于1,从高到低依次为内脏类＞扣（蒸）肉类＞炒（煮）肉类＞肉丸类,对人体不构成健康风险。4个类别菜肴的铬和砷的R值均在1×10-6～1×10-4之间,致癌健康风险为可接受水平。有8件样品的砷R值范围为1.2×10-4～3.4×10-4,大于1×10-4的可接受水平,有较低致癌健康风险,但砷的形态较多,有待进一步采用砷形态进行评价。从分析结果可见,本研究所采集的北京市售畜禽肉类预制菜和方便菜肴整体处于安全水平,健康风险较低,仅个别样品受到铅、砷、铬、镉不同程度污染,建议今后有必要开展更精准的元素形态风险监测,助力预制菜产业的安全健康发展。
The development and strengthening of the prepared dishes industry had made it urgent to establish a standard system for prepared dishes. In order to understand the composition and distribution of inorganic elements in livestock and poultry meat prepared dishes and convenient dishes sold in Beijing, and to study the levels of harmful element content and health risks of dietary exposure, a multi-elements determination method was established to analyze the inorganic element content in livestock and poultry meat prepared dishes and convenient dishes sold in Beijing. 5 harmful elements were evaluated for health risks, providing a scientific basis for the development of national standards for food safety in prepared dishes. Inductively coupled plasma mass spectrometry (ICP-MS) was used to determine the content of 18 elements in 41 pieces of livestock and poultry meat prepared dishes and convenient dishes sold in Beijing, including 4 categories as meatballs, steamed (braised) meat, fried (boiled) meat and viscera. Single factor pollution index (Pi) and Nemerow comprehensive pollution index (Pc) were used to evaluate the pollution degree of harmful elements such as chromium, arsenic, cadmium, lead and mercury, and target hazard quotien(THQ/TTHQ) and carcinogenic factor (carcinogenic risk, R) were used to assess the health risk. The results showed that in the sample of livestock and poultry meat prepared dishes and convenient dishes sold in Beijing, 17 elements were detected, and the detection rate of harmful elements was chromium (100%)＞lead (97.5%)＞cadmium (78.0%)＞arsenic (53.6%)＞mercury (0%). Iron, zinc, aluminum, and manganese accounted for 87.0% of the total element content, while harmful elements such as chromium, lead, arsenic, cadmium, and mercury accounted for 0.34%. The content of harmful elements was Cr (0.071 mg/kg)＞Pb (0.033 mg/kg)＞As (0.029 mg/kg)＞Cd (0.008 mg/kg)＞Hg (not detected). According to GB 2762—2022 National food safety standards limits of pollutants in food, Chromium, arsenic, cadmium, lead, and mercury in all samples were below the national standard limit except lead in one pork with salted vegetable exceeding the standard limit. The range of element content was relatively discrete, and the coefficient of variation of copper, arsenic, tin, molybdenum and lead was 439.7%, 265.1%, 184.2%, 164.0% and 161.7% respectively. Pi and Pc of meatballs, steamed (braised) meat, fried (boiled) meat and viscera dishes were all in the safety level. The TTHQ of the 4 categories of dishes were all less than 1, from high to low, it was viscera＞steamed (braised) meat＞fried (boiled) meat＞meatballs, which did not pose a health risk to human health. The R values of chromium and arsenic in the 4 categories of dishes were all between 1×10-6 and 1×10-4, indicating an acceptable level of carcinogenic health risk. There are 8 samples with arsenic R values ranging from 1.2×10-4 to 3.4×10-4, which were above the acceptable level of 1×10-4 and had a low risk of carcinogenic health. However, there were many species of arsenic, which need to be further evaluated using arsenic species. From the analysis results, it can be seen that the livestock and poultry meat prepared dishes and convenient dishes sold in Beijing collected by this research institute are generally at a safe level with low health risks. Only a few samples were contaminated to varying levels by lead, arsenic, chromium, and cadmium. It is recommended that more accurate monitoring of risks of element species be carried out in the future to help promote the safe and healthy development of the prepared dishes industry.
