Ereifej K I, Gharaibeh S H
Department of Nutrition and Animal Production, Jordan University of Science and Technology, Irbid.
Z Lebensm Unters Forsch. 1993 Aug;197(2):123-6. doi: 10.1007/BF01260306.
The levels of cadmium, nickel, manganese, lead, zinc, iron, tin, copper and arsenic in fresh sheep's milk, white brined cheese preserved in glass jars and in tin containers and their corresponding brines, salt and tin plates were determined by atomic absorption spectrophotometry. The results have been compared with those reported in recent years. Although metal levels were comparable with other investigators' data, our data shows that white brined cheese picked-up metals from tin containers and from the naturally contaminated salt, on the contrary brined cheese in preserved glass jars showed lower levels of metals. We recommend a purified salt for brine preparation and glass jars for white cheese preservation in order to minimize cheese contamination with metals from tin cans and salt.
采用原子吸收分光光度法测定了新鲜羊奶、玻璃罐和锡罐中保存的白卤干酪及其相应的卤水、盐和锡板中镉、镍、锰、铅、锌、铁、锡、铜和砷的含量。并将结果与近年来报道的数据进行了比较。虽然金属含量与其他研究者的数据相当，但我们的数据表明，白卤干酪会从锡罐和天然污染的盐中吸收金属，相反，保存在玻璃罐中的卤干酪金属含量较低。我们建议制备卤水时使用提纯盐，保存白干酪时使用玻璃罐，以尽量减少奶酪被锡罐和盐中的金属污染。
