González de Mejía E, Craigmill A L
Faculdad de Quimica, Universidad Autónoma de Querétaro, Mexico.
Arch Environ Contam Toxicol. 1996 Nov;31(4):581-4. doi: 10.1007/BF00212443.
Recent studies have shown a clear correlation between the use of lead-glazed ceramicware for cooking or food preparation and elevated blood lead levels. Two lots of lead-glazed ceramic bowls, each from a single manufacturing and firing lot were used to measure the sequential leaching of lead into salsa (an acidic food) and beans (a neutral food) stored or cooked in the bowls. The USFDA acetic acid extraction assay was also repeatedly performed on these bowls. The results of the USFDA extraction test were highly variable with levels ranging from 200 to more than 2,000 ppm (regulatory level for rejection is 2 ppm). The levels extracted declined rapidly but the rates were variable. Leaching of lead into salsa (pH = 4.8) was variable and ranged from 8 to greater than 500 ppm. Sequential extractions using salsa yielded variable but declining lead levels. Cooking beans with water in the bowls did not cause substantial leaching (levels between 3 and 8 ppm) and sequential cooking did not show any significant decline over 10 cycles. The results indicate substantial variability in leaching of lead into foods stored or cooked in lead-glazed ceramicware.
最近的研究表明，使用铅釉陶瓷器具烹饪或制备食物与血铅水平升高之间存在明显的相关性。使用了两批铅釉陶瓷碗，每批都来自单一的制造和烧制批次，用于测量铅依次溶出到碗中储存或烹饪的莎莎酱（一种酸性食物）和豆类（一种中性食物）中的情况。还对这些碗反复进行了美国食品药品监督管理局（USFDA）的醋酸萃取试验。USFDA萃取试验的结果差异很大，含量范围从200到超过2000 ppm（拒收的监管水平为2 ppm）。萃取的含量迅速下降，但速率各不相同。铅溶出到莎莎酱（pH = 4.8）中的情况各不相同，范围从8到超过500 ppm。使用莎莎酱进行连续萃取产生的铅含量各不相同但呈下降趋势。在碗中用水煮豆类不会导致大量溶出（含量在3到8 ppm之间），并且连续煮10次也未显示出任何显著下降。结果表明，铅溶出到铅釉陶瓷器具中储存或烹饪的食物中的情况存在很大差异。
