伊朗德黑兰市场的蔬菜中的酸盐含量,伊朗
Firoozeh Emami Khansari1, Fatemeh Sadat Mirmohammadmakki2, Mahmoud Ghazi Khansari3
1Department of Food Science and Technology, Iran National Standards Organization, Tehran, Iran.
Food additives & contaminants. Part B, Surveillance
|May 23, 2024
概括
测量了德黑兰蔬菜中的酸盐含量,所有样本都低于伊朗的安全限值. 结核蔬菜的酸盐含量高于绿叶蔬菜,这表明新鲜食用对人类健康的风险较低.
科学领域:
- 食品科学 食品科学 食品科学
- 环境健康 环境健康
- 分析化学 分析化学
背景情况:
- 蔬菜中酸盐的积累是一个全球性的问题.
- 评估饮食暴露对公共健康至关重要.
- 生食蔬菜是人类暴露的直接途径.
研究的目的:
- 为了量化德黑兰市场通常消费的生蔬菜中的酸盐含量.
- 评估相关的人体健康风险.
- 为了比较不同类型的蔬菜中的酸盐含量.
主要方法:
- 随机抽取新鲜蔬菜的样本 (大,大,卜叶,,,卜,春季洋).
- 使用光谱光度计进行酸盐含量分析.
- 与已建立的伊朗国家标准进行比较.
主要成果:
- 平均酸盐含量在40.1至110毫克/公斤-1.1之间.
- 所有分析的蔬菜都显示酸盐含量低于伊朗标准限制.
- 根茎蔬菜 (卜) 的酸盐含量明显高于绿叶蔬菜.
结论:
- 来自德黑兰市场的这些生蔬菜的消费在酸盐含量方面对人类健康构成低风险.
- 蔬菜类型影响酸盐的积累,茎显示的度更高.
- 监测和遵守国家标准是有效的确保食品安全.
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