[Using bootstrap method to estimate the residual concentration of pollutants in several common food]

Using Bootstrap method to estimate the ratio of residual pollutants in processed foods to their raw materials in several common foods, comparing the conversion coefficient defined in this article and exploring its significance for applying in the future.

Several common foods sorted from the national data base of monitoring pollutants in agricultural products from 2000 to 2006 were used to estimate the ratio of residual lead in processed foods to their raw food materials by Bootstrap method. RESULTS The ratio of residuals in juice, steamed bun, rice flour and bean curd to their raw materials was less than one. That in biscuit, bread, dried tofu and canned fish was almost equal to one, and that in dried pork and preserved eggs was obviously higher than one. These ratios were frequently different from the conversion coefficients.

Using Bootstrap method to estimate the ratio of residual concentration of pollutants in several common food is feasible. The amount of pollutants remained in food can be influenced by food processing, while not can be explained only by dilution or concentration.