Isabel Cipriani-Avila , Luis Granda , Byron Acosta , Jhonnathan Villacis , Pablo Saavedra , Gabriela S. Yánez-Jácome , Natalia Carpintero - Salvador , Valeria Ochoa – Herrera , Diego Barona , Patricio Crespo , Verónica Pinos-Vélez
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引用次数: 0
摘要
香料可以提高颜色、香气和风味，但为了提高颜色或重量而掺假的物质可能涉及铬酸铅等有害物质。这项研究调查了厄瓜多尔可能存在的香料掺假，这是由于对苹果肉桂果泥中肉桂的担忧。用ICP-MS分析了148种香料和酱料中铅（Pb）和总铬（Cr）的含量，用XRD分析了批发肉桂和孜然的含量。肉豆蔻和红辣椒的Cr含量最高，分别为26 mg kg - 1和17 mg kg - 1。批发香料超过了欧盟的香料铅含量限制（2 mg kg−1），而零售香料则有两个样品（黑胡椒和肉豆蔻）。在番茄酱（1.7 mg kg−1）、烧烤酱（1.7 mg kg−1）、高尔夫酱（2.3 mg kg−1）等酱料中也检出了铅。XRD分析表明掺杂了铬酸铅。这项研究强调了厄瓜多尔香料中的铅污染，揭示了加强地方控制和法规以确保食品安全的必要性。
Spices enhance color, aroma and flavor, but adulteration to boost color or weight can involve hazardous substances like lead chromate. This study investigated possible spice adulteration in Ecuador, prompted by concerns over cinnamon in apple cinnamon fruit puree. Lead (Pb) and total Chromium (Cr) were analysed in 148 samples of ground spices and sauces using ICP-MS, and wholesale cinnamon and cumin were analysed with XRD. Nutmeg and paprika had the highest Cr levels (26 mg kg−1 and 17 mg kg−1, respectively). Wholesale spices exceeded the EU’s lead limit for spices (2 mg kg−1), while retail spices showed two samples (black pepper and nutmeg). Lead was also detected in sauces as ketchup (1.7 mg kg−1), barbecue sauce (1.7 mg kg−1) and golf sauce (2.3 mg kg−1), likely form adulterated spices. XRD analysis suggested lead chromate adulteration. This study highlights Pb contamination in Ecuadorian spices, revealing the need for stronger local controls and regulations to ensure food safety.
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