常用饮料中氟的电位分析：方法开发、评价和风险评估

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-10-15 DOI:10.1016/j.jfca.2024.106836

Diana Amorello , Salvatore Barreca , Fabiola Pensato , Silvia Orecchio

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引用次数: 0

摘要

本研究论文开发了一种测定氟化物的电位分析方法，并将其用于分析最常饮用的饮料。在研究的所有饮料中，从自动分装机获得的茶叶样本中测得的氟含量从检测限（0.02 毫克/升-1）到 3.5 毫克/升-1 不等。总之，如果适量饮用所研究的饮料，不会对人体造成问题。对于通常用自来水或瓶装水冲泡的咖啡、大麦饮料、泡腾片、菊花茶、花草茶和茶，还应将水的氟含量加入所得结果中，以评估其实际影响。唯一可能造成风险的饮料，尤其是对儿童而言，可能是用纸过滤器中的茶叶泡制的茶，因为这种茶会大大增加氟的日摄入量。如果考虑到水的氟含量，这一剂量还会增加。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Potentiometric analysis of fluoride in commonly consumed beverages: Method development, evaluation, and risk assessment

In this research paper, a potentiometric analytical method for the determination of Fluoride was developed and applied to analyse the most commonly consumed beverages. Considering all the beverages studied, the fluoride levels ranged from the detection limit (0.02 mg L⁻¹) to 3.5 mg L⁻¹, measured in tea samples obtained from an automatic dispenser. In conclusion, the investigated beverages do not pose a problem for humans if they are consumed in moderation. For coffees, barley-based drinks, infusions, chamomiles, herbal teas and teas, which are commonly prepared with tap or bottled water, the fluoride content of the water should also be added to the results obtained to assess the real contribution. The only drink potentially causing a risk, especially for children, could be tea prepared by infusing the leaves contained in paper filters because it contributes significantly to the daily dose of fluoride. This dose would increase if the fluoride contribution from water were taken into account.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.