富硒茶叶中硒含量的检测及相关标准的分析探讨
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摘要
目的检测富硒茶叶的总硒含量,剖析硒含量和标示值存在的问题,梳理富硒茶的相关标准,总结潜在质量安全监管问题。方法采用微波消解法处理样品,利用氢化物原子荧光光谱法测定富硒茶样品的硒含量,分别与普通茶叶测定值和产品标示值进行对比分析。梳理了食品中硒的国家标准和富硒茶相关的地方标准、行业标准,指出了富硒茶产业关键标准的缺陷可能导致潜在的质量安全问题。结果富硒茶存在硒含量太低、达不到行业标准要求的问题,产品标示值不准确、不规范。富硒茶产业发展迅速,但其质量问题未引起足够重视,关键技术规范和国家标准缺失,对其质量监测的检验和评估仍不足。结论富硒茶相关的标准不统一,尚缺乏国家标准的规范。应尽快制定相关的国家标准,加大对该产业的监管力度,保证人们饮用健康。
Objective To determine the total selenium in selenium-enriched tea sample, find out the problems about the selenium content and its labeling value, analyze the current standards related to selenium-riched tea and reveal the potential quality safety problems. Methods The tea samples were pretreated with microwave digestion, and the selenium content in selenium-enriched tea samples were determined by hydride generation atomic fluorescence spectrometry. The results were compared with common tea and their labeling values, respectively. Meanwhile, the industry standards and local standards about selenium-riched tea products were analyzed and the potential quality and safety problems that resulted from the absence of key national standard were pointed out. Results The actual selenium content in some selenium-enriched tea were too low and could not meet the related requirement in industry standards. The labeling values of some selenium-rich tea were inaccurate and irregular. Selenium-enriched tea industry had developed rapidly, but the quality problems had not attracted enough attention. The key technical specifications and national standards were missing, and the inspection and evaluation of quality monitoring of selenium-riched tea were still insufficient. Conclusion The standards about selenium-enriched tea are not uniform and the national standards are absent. So relevant national standards should be established as soon as possible, and the regulation should be enhanced to protect people's health.
Objective To determine the total selenium in selenium-enriched tea sample, find out the problems about the selenium content and its labeling value, analyze the current standards related to selenium-riched tea and reveal the potential quality safety problems. Methods The tea samples were pretreated with microwave digestion, and the selenium content in selenium-enriched tea samples were determined by hydride generation atomic fluorescence spectrometry. The results were compared with common tea and their labeling values, respectively. Meanwhile, the industry standards and local standards about selenium-riched tea products were analyzed and the potential quality and safety problems that resulted from the absence of key national standard were pointed out. Results The actual selenium content in some selenium-enriched tea were too low and could not meet the related requirement in industry standards. The labeling values of some selenium-rich tea were inaccurate and irregular. Selenium-enriched tea industry had developed rapidly, but the quality problems had not attracted enough attention. The key technical specifications and national standards were missing, and the inspection and evaluation of quality monitoring of selenium-riched tea were still insufficient. Conclusion The standards about selenium-enriched tea are not uniform and the national standards are absent. So relevant national standards should be established as soon as possible, and the regulation should be enhanced to protect people's health.
引文
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[6]杨旭,董文宾.富硒食品的研究进展[J].食品安全质量检测学报,2017,8(6):2091-2097.Yang X,Dong WB.Research progress of Se-enriched food[J].J Food Saf Qual,2017,8(6):2091-2097.
[7]吴正奇,刘建林.我国富硒食品的研究进展[J].中国食物与营养,2005,6:15-17.Wu ZQ,Liu JL.The research progress of Se-enriched food in China[J].Food Nutr China,2005,6:15-17.
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[9]翁昆,刘铁兵,胡国桥,等.富硒茶的质量与标准[J].中国茶叶加工,2014,(1):5-7.Weng K,Liu TB,Hu GQ,et al.Quality and standard of selenium-enriched tea[J].Chin Tea Proc,2014,(1):5-7.
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[12]查河霞,于平胜,缪吉霞.氢化物发生原子荧光法测定茶叶中硒[J].中国卫生检验杂志,2007,17(4):639-640.Zha HX,Yu PS,Miao JX.Determination of selenium in tea with hydride generation-atomic fluorescence spectrometry[J].Chin J Health Lab Technol,2007,17(4):639-640.
[13]陈贵宇,潘煜辰,李清清,等.高效液相色谱-电感耦合等离子质谱法分析富硒茶叶中硒的形态[J].食品科学,2017,1-6,http://kns.cnki.net/kcms/detail/11.2206.TS.20170628.1637.164.html.Chen GY,Pan YC,Li QQ,et al.Speciation analysis of selenium species in selenized tea by HPLC-ICP-MS[J].Food Sci,2017,1-6,http://kns.cnki.net/kcms/detail/11.2206.TS.20170628.1637.164.html.
[14]GB 5009.93-2017食品安全国家标准食品中硒的测定[S].GB 5009.93-2017 National food safety standard-Determination of selenium in food[S].
[15]汪厚银,李志,赵镭.富硒产品相关标准的技术动态分析[J].标准科学,2014(11):28-34.Wang HY,Li Z,Zhao L.Technological development in standards for Selenium-rich products[J].Stand Sci,2014(11):28-34.
[16]Schrauzer GN,White DA.Elemental selenium in organic selinium compounds their chemistry and biology[J].Bioinorg Chem,1983,8(3):303-305.
[17]Fairweather-Tait SJ,Collings R,Hurst R.Selenium bioavailability:current knowledge and future research requirements[J].Am J Clin Nutr,2010,91(5):1484-1491.
[18]刘铁兵,屠海云,陈美春,等.茶叶中有机硒的检测方法研究[J].浙江科技学院学报,2013,25(5):373-379.Liu TB,Tu HY,Chen MC,et al.Research of detection methods of organic selenium in tea[J].J Zhejiang University Sci Technol,2013,25(5):373-379.
[19]董亚蕾,刘文婧,曹进,等.超高效液相色谱-串联三重四级杆质谱法测定富硒食品中的硒代氨基酸[J].食品安全质量检测学报,2017,8(7):2401-2406.Dong YL,Liu WJ,Cao J,et al.Determination of selenoaminoacid in selenium enriched foods by ultra high performance liquid chromatography-tandem mass spectrometry[J].J Food Saf Qual,2017,8(7):2401-2406.
[20]高柱,蔡荟梅,彭传燚,等.富硒茶叶中硒的赋存形态研究[J].中国食物与营养,2014,20(1):31-33.Gao Z,Cai HM,Peng CY,et al.Distribution rule and combined forms of selenium in selenium-enriched tea[J].Food Nutr China,2014,20(1):31-33.
[21]Dumont E,Vanhaecke F,Cornelis R.Selenium speciation from food source to metabolites:A critical review[J].Anal Bioanal Chem,2006,386:1304-1323.
[22]彭祚全,张欣,牟敏,等.富硒食品含硒量范围标准的研究[J].微量元素与健康研究,2013,30(1):41-43.Peng ZQ,Zhang X,Mou M,et al.Research of selenium content range standard of Selenium-rich food[J].Trace Elem Health,2013,30(1):41-43.
[2]Schweizer U,Brauerc AU,Kohrleb J,et al.Selenium and brain function:a poorly recognized liaison[J].Brain Res Rev,2004,45:164-178.
[3]Davis CD,Tsuji PA,Milner JA.Selenoproteins and cancer prevention[J].Ann Rev Nutr,2012,32:73-95.
[4]Mehdi Y,Hornick JL,Istasse L,et al.Selenium in the environment,metabolism and involvement in body functions[J].Molecules,2013,18(3):3292-3111.
[5]Margaret P,Rayman D.The importance of selenium to human health[J].Lancent,2000,356:233-241.
[6]杨旭,董文宾.富硒食品的研究进展[J].食品安全质量检测学报,2017,8(6):2091-2097.Yang X,Dong WB.Research progress of Se-enriched food[J].J Food Saf Qual,2017,8(6):2091-2097.
[7]吴正奇,刘建林.我国富硒食品的研究进展[J].中国食物与营养,2005,6:15-17.Wu ZQ,Liu JL.The research progress of Se-enriched food in China[J].Food Nutr China,2005,6:15-17.
[8]NY/T 600-2002中华人民共和国农业行业标准富硒茶[S].NY/T 600-2002 Chinese agricultural industry standard-Seleniumenriched tea[S].
[9]翁昆,刘铁兵,胡国桥,等.富硒茶的质量与标准[J].中国茶叶加工,2014,(1):5-7.Weng K,Liu TB,Hu GQ,et al.Quality and standard of selenium-enriched tea[J].Chin Tea Proc,2014,(1):5-7.
[10]Whanger PDJ.Metabolism of selenium in humans[J].J Trace Elem Exp Med,1998,11(2-3):227-240.
[11]中国营养学会.中国居民膳食营养素参考摄入量(2013版)[M].北京:科学出版社,2014.Chinese Nutrition Society.Chinese DRIs handbook[M].Beijing:Science Publication,2014.
[12]查河霞,于平胜,缪吉霞.氢化物发生原子荧光法测定茶叶中硒[J].中国卫生检验杂志,2007,17(4):639-640.Zha HX,Yu PS,Miao JX.Determination of selenium in tea with hydride generation-atomic fluorescence spectrometry[J].Chin J Health Lab Technol,2007,17(4):639-640.
[13]陈贵宇,潘煜辰,李清清,等.高效液相色谱-电感耦合等离子质谱法分析富硒茶叶中硒的形态[J].食品科学,2017,1-6,http://kns.cnki.net/kcms/detail/11.2206.TS.20170628.1637.164.html.Chen GY,Pan YC,Li QQ,et al.Speciation analysis of selenium species in selenized tea by HPLC-ICP-MS[J].Food Sci,2017,1-6,http://kns.cnki.net/kcms/detail/11.2206.TS.20170628.1637.164.html.
[14]GB 5009.93-2017食品安全国家标准食品中硒的测定[S].GB 5009.93-2017 National food safety standard-Determination of selenium in food[S].
[15]汪厚银,李志,赵镭.富硒产品相关标准的技术动态分析[J].标准科学,2014(11):28-34.Wang HY,Li Z,Zhao L.Technological development in standards for Selenium-rich products[J].Stand Sci,2014(11):28-34.
[16]Schrauzer GN,White DA.Elemental selenium in organic selinium compounds their chemistry and biology[J].Bioinorg Chem,1983,8(3):303-305.
[17]Fairweather-Tait SJ,Collings R,Hurst R.Selenium bioavailability:current knowledge and future research requirements[J].Am J Clin Nutr,2010,91(5):1484-1491.
[18]刘铁兵,屠海云,陈美春,等.茶叶中有机硒的检测方法研究[J].浙江科技学院学报,2013,25(5):373-379.Liu TB,Tu HY,Chen MC,et al.Research of detection methods of organic selenium in tea[J].J Zhejiang University Sci Technol,2013,25(5):373-379.
[19]董亚蕾,刘文婧,曹进,等.超高效液相色谱-串联三重四级杆质谱法测定富硒食品中的硒代氨基酸[J].食品安全质量检测学报,2017,8(7):2401-2406.Dong YL,Liu WJ,Cao J,et al.Determination of selenoaminoacid in selenium enriched foods by ultra high performance liquid chromatography-tandem mass spectrometry[J].J Food Saf Qual,2017,8(7):2401-2406.
[20]高柱,蔡荟梅,彭传燚,等.富硒茶叶中硒的赋存形态研究[J].中国食物与营养,2014,20(1):31-33.Gao Z,Cai HM,Peng CY,et al.Distribution rule and combined forms of selenium in selenium-enriched tea[J].Food Nutr China,2014,20(1):31-33.
[21]Dumont E,Vanhaecke F,Cornelis R.Selenium speciation from food source to metabolites:A critical review[J].Anal Bioanal Chem,2006,386:1304-1323.
[22]彭祚全,张欣,牟敏,等.富硒食品含硒量范围标准的研究[J].微量元素与健康研究,2013,30(1):41-43.Peng ZQ,Zhang X,Mou M,et al.Research of selenium content range standard of Selenium-rich food[J].Trace Elem Health,2013,30(1):41-43.