Department of Veterinary Medicine/UFRPE, Rua Dom Manoel de Medeiros, Dois Irmãos, Recife 52171-900, Brazil.
Department of Animal Pathology, Faculty of Veterinary, University of Santiago de Compostela, Campus Terra, 27002 Lugo, Spain.
Molecules. 2022 Aug 3;27(15):4938. doi: 10.3390/molecules27154938.
The objective of this study was to determine the trace element composition and the toxic metal residues in Galician cow's milk cheese produced in different systems (artisan, industrial, and organic). Fourteen elements (As, Cd, Co, Cr, Cu, Fe, Hg, I, Mn, Mo, Ni, Pb, Se, and Zn) were determined in 58 representative samples of Galician cheeses by inductively coupled plasma mass spectrometry. The toxic elements were present at low concentrations, similar to those reported for other unpolluted geographical areas. The essential elements were also within the normal range in cheeses. There were no statistically significant differences between smoked and unsmoked cheeses for any of the elements. Chemometric analyses (principal component analysis and cluster analysis) revealed that the industrial cheeses produced in Galicia using the milk from intensive dairy farms were different, in terms of elemental content, from artisan and organic cheeses, in which the elemental contents were similar.
本研究旨在确定不同生产体系（手工、工业和有机）生产的加利西亚牛奶干酪中的微量元素组成和有毒金属残留。通过电感耦合等离子体质谱法对 58 个具有代表性的加利西亚奶酪样本中的 14 种元素（砷、镉、钴、铬、铜、铁、汞、碘、锰、钼、镍、铅、硒和锌）进行了测定。有毒元素的浓度较低，与其他未受污染的地理区域报告的浓度相似。奶酪中的必需元素也在正常范围内。对于任何元素，烟熏奶酪和非烟熏奶酪之间均无统计学差异。化学计量学分析（主成分分析和聚类分析）表明，加利西亚使用集约化奶牛场牛奶生产的工业奶酪在元素含量方面与手工和有机奶酪不同，后两者的元素含量相似。
