Cubadda F, Raggi A, Zanasi F, Carcea M
Istituto Superiore di Sanità, Laboratorio Alimenti, Viale Regina Elena 299, I-00161 Rome, Italy.
Food Addit Contam. 2003 Apr;20(4):353-60. doi: 10.1080/0265203031000121996.
A study was undertaken to investigate the effect of technological processing in pasta-making on the content of arsenic, cadmium, lead and nickel. Milling of durum wheat as well as further processing were carried out in a pilot plant. Commercial pasta samples purchased from the local market were also included for comparison. Furthermore, the effect of cooking was investigated to gain information on the actual content of the selected elements in the final ready-to-eat product. Analyte concentrations in whole grain, semolina, pasta and cooked pasta were determined by inductively coupled plasma-mass spectrometry. Milling reduced the element content in the order nickel > arsenic > cadmium > lead. In the experimental conditions of this study, slight contamination by atmospheric lead in milling/pasta-making and release of nickel during pasta-making were observed. These issues have evidently been effectively dealt with in industrial processing given that remarkably lower levels of lead and nickel were found in commercial pastas compared with the experimental samples. On the whole, commercial pasta samples showed low average levels of all the elements included in this study. Cooking caused a significant decrease of the element content in all pasta samples, with average losses of 50-60% on a dry weight basis.
开展了一项研究，以调查面食制作过程中的工艺处理对砷、镉、铅和镍含量的影响。硬质小麦的研磨以及进一步加工在中试工厂进行。还纳入了从当地市场购买的市售面食样品进行比较。此外，研究了烹饪的影响，以获取有关最终即食产品中所选元素实际含量的信息。通过电感耦合等离子体质谱法测定全谷物、粗粒小麦粉、面食和煮熟面食中的分析物浓度。研磨使元素含量按镍>砷>镉>铅的顺序降低。在本研究的实验条件下，观察到研磨/面食制作过程中大气铅的轻微污染以及面食制作过程中镍的释放。鉴于与实验样品相比，市售面食中铅和镍的含量显著降低，这些问题显然在工业加工中得到了有效处理。总体而言，市售面食样品中本研究涵盖的所有元素的平均含量较低。烹饪导致所有面食样品中的元素含量显著降低，以干重计平均损失50-60%。
