Little P, Fleming R G, Heard M J
Sci Total Environ. 1981 Feb;17(2):111-31. doi: 10.1016/0048-9697(81)90178-9.
Uptake of Pb by foodstuffs during cooking has been identified as an additional potential source of human exposure to Pb. Vegetables and rice cooked in water containing Pb may adsorb up to 80% of the Pb in the water. The amount of Pb adsorbed was dependent upon the concentration of Pb in the water, type of vegetable, water hardness, salting of the water, duration of cooking and the available surface-area of the vegetables. Substantial deposition of Pb also occurred on the surfaces of the saucepan itself (Al greater than enamel greater than Teflon), with subsequent desorption under certain cooking conditions. During tea-making, the concentration of Pb in water was reduced by 30-40% due to adsorption of Pb by the tea-bags. The dietary significance of the adsorption of Pb by foodstuffs during cooking as an additional source of human Pb uptake is assessed.
烹饪过程中食品对铅的吸收已被确认为人类接触铅的另一个潜在来源。在含铅的水中煮蔬菜和米饭可能会吸附水中高达80%的铅。吸附的铅量取决于水中铅的浓度、蔬菜类型、水的硬度、水的盐分、烹饪时间以及蔬菜的有效表面积。铅也大量沉积在平底锅本身的表面（铝制大于搪瓷大于特氟龙），随后在某些烹饪条件下会发生解吸。泡茶时，由于茶包对铅的吸附，水中铅的浓度降低了30 - 40%。评估了烹饪过程中食品对铅的吸附作为人类铅摄入额外来源的饮食意义。
