面包和早餐谷物中铬的形态分析。
Speciation of chromium in bread and breakfast cereals.
作者信息
Mathebula Mpho Wendy, Mandiwana Khakhathi, Panichev Nikolas
机构信息
Department of Chemistry, Tshwane University of Technology, P.O. Box 56208, Arcadia 0007, Pretoria, South Africa.
Department of Chemistry, Tshwane University of Technology, P.O. Box 56208, Arcadia 0007, Pretoria, South Africa.
出版信息
Food Chem. 2017 Feb 15;217:655-659. doi: 10.1016/j.foodchem.2016.09.020. Epub 2016 Sep 7.
Bread and breakfast cereals are a major constituents of the human diet, yet their Cr(VI) content is not known. Chromium(VI) was determined in these products by high resolution continuum source atomic absorption spectrometer (HR-CS AAS) after leaching Cr(VI) with 0.10molL(-1) Na2CO3. The results showed that 33-73% of total Cr (58.17±5.12μgkg(-1)-156.1±6.66μgkg(-1)) in bread exist as Cr(VI) and the highest total Cr content was found in brown bread. It was shown that Cr(III) is oxidized to Cr(VI) during toasting of bread. Chromium(VI) content in breakfast cereals ranged between 20.4±4μgkg(-1) and 470.4±68μgkg(-1). Therefore, it can be concluded that bread and breakfast cereals contains Cr(VI) which does not exceed maximum acceptable concentration (MAC) of 0.003mgkg(-1)bw(-1)day(-1) through daily consumption of half a bowl (65g) of breakfast cereal and four slices of toasted (122g) or untoasted bread (160g).
面包和早餐谷物是人类饮食的主要组成部分，但其六价铬含量尚不清楚。在用0.10molL(-1)碳酸钠浸出六价铬后，通过高分辨率连续光源原子吸收光谱仪（HR-CS AAS）测定这些产品中的六价铬。结果表明，面包中总铬（58.17±5.12μgkg(-1)-156.1±6.66μgkg(-1)）的33%-73%以六价铬形式存在，且黑面包中的总铬含量最高。结果表明，面包烘烤过程中三价铬被氧化为六价铬。早餐谷物中的六价铬含量在20.4±4μgkg(-1)至470.4±68μgkg(-1)之间。因此，可以得出结论，通过每天食用半碗（65克）早餐谷物和四片烤面包（122克）或未烤面包（160克），面包和早餐谷物中的六价铬含量不超过每日最大可接受浓度（MAC）0.003mgkg(-1)bw(-1)day(-1)。
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