江祖彬,黄韬睿,王鑫,王小平

• 1:四川旅游学院
• 2:四川省食品检验研究院

摘要(Abstract)：

为分析花椒中三价铬和六价铬，采用离子色谱-电感耦合等离子体质谱法对其三价铬和六价铬进行测定，并进行方法学考察、含量测定和体外模拟胃酸条件下三价铬和六价铬的转化。结果表明，该方法能在3 min内将三价铬和六价铬分离开，峰形好；方法线性关系好(标准曲线质量浓度为0.5～20μg/mL,r>0.999),三价铬和六价铬的定量限分别为0.06 mg/kg和0.07 mg/kg。红花椒、青花椒和藤椒中三价铬和六价铬加标回收率(加标量分别为0.2,0.5,1.0 mg/kg)为80%～100%,RSD均小于10%,由此说明该方法的适用性、准确性和精密度好。红花椒、青花椒和藤椒中总铬含量差异很大；30批次花椒中均未检出六价铬；花椒中的三价铬占其总铬含量的1%～10%。在37℃、pH 2～3盐酸条件下(胃酸),随着时间的增加，胃酸组和花椒组中六价铬转化率均明显增加，在加入量相同、转化时间相同的条件下，花椒组中六价铬转化率明显高于胃酸组，说明花椒有利于六价铬向三价铬转化。文章为花椒中铬形态分析提供了理论基础和方法支撑。

关键词(KeyWords)： 花椒;三价铬;六价铬;离子色谱;电感耦合等离子体质谱

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅项目(2020YFH0157)

作者(Author): 江祖彬,黄韬睿,王鑫,王小平

参考文献(References)：

• [1]HAMILTON E M,YOUNG S D,BAILEY E H,et al.Chromium speciation in foodstuffs:a review[J].Food Chemistry,2018,250(3):105-112.
• [2]ALVAREZ C C,GóMEZ M E B,ZAVALA A H.Hexavalent chromium:regulation and health effects[J].Journal of Trace Elements in Medicine and Biology,2021,65:126729.
• [3]SHIN D Y,LEE S M,JANG Y,et al.Adverse human health effects of chromium by exposure route:a comprehensive review based on toxicogenomic approach[J].International Journal of Molecular Sciences,2023,24(4):3410.
• [4]KIMBROUGH D E,COHEN Y,WINER A M,et al.A critical assessment of chromium in the environment[J].Critical Reviews in Environmental Science and Technology,1999,29(1):1-46.
• [5]UKHUREBOR K E,AIGBE U O,ONYANCHA R B,et al.Effect of hexavalent chromium on the environment and removal techniques:a review[J].Journal of Environmental Management,2021,280:111809.
• [6]TUMOLO M,ANCONA V,DE PAOLA D,et al.Chromium pollution in European water,sources,health risk,and remediation strategies:an overview[J].International Journal of Environmental Research and Public Health,2020,17(15):5438.
• [7]LIANG W Y,YANG H Y,LEI H X,et al.Phytochemistry and health functions of Zanthoxylum bungeanum Maxim.and Zanthoxylum schinifolium Sieb.et Zucc as pharma-foods:a systematic review[J].Trends in Food Science & Technology,2023,143:104225.
• [8]BAO Y C,YANG L,FU Q W,et al.The current situation of Zanthoxylum bungeanum industry and the research and application prospect.A review[J].Fitoterapia,2023,164(4):105380.
• [9]曹叶霞，李慧卿，尹爱萍.五台山花椒中金属元素含量的测定[J].中国调味品，2020,45(12):134-137.
• [10]李联队，弥云，谢毓芬，等.花椒器官中6种重金属的含量与分布研究[J].西南林业大学学报(自然科学),2019,39(4):24-33.
• [11]邓波，李爽境.四川某地花椒金属元素含量分析初探[J].中国调味品，2017,42(4):134-135.
• [12]JóZSEF P,DáVID N,SáNDOR K,et al.A comparison study of analytical performance of chromium speciation methods[J].Microchemical Journal,2019,149:103958.
• [13]吴双明，徐大江.联用技术应用于食品中铬形态分析方法概述[J].现代仪器，2012,18(4):13-14.
• [14]胡玉军，覃毅磊，赖毅东.HPLC-ICP-MS测定乳制品中的三价铬和六价铬[J].现代食品科技，2014,30(4):301-305.
• [15]SARAIVA M,CHEKRI R,GUéRIN T,et al.Chromium speciation analysis in raw and cooked milk and meat samples by species-specific isotope dilution and HPLC-ICP-MS[J].Food Additives & Contaminants:Part A,2021,38(2):304-314.
• [16]褚琳琳，王筱洁，吴月，等.碱溶液提取-离子交换-火焰原子吸收光谱法测定土壤中六价铬的含量[J].理化检验-化学分册，2023,59(8):966-969.
• [17]张榕，段宁，降林华，等.紫外可见分光光度法直接测定高浓度六价铬溶液的光程优化研究[J].光谱学与光谱分析，2023,43(6):1829-1837.
• [18]陈晓敏，胡雯艳，吴嘉文，等.液相色谱-电感耦合等离子体质谱(HPLC-ICP-MS)法测定蔬菜中不同形态的铬[J].中国无机分析化学，2023,13(12):1311-1317.
• [19]秦婷，董宗凤，吕晓华，等.碱消解-电感耦合等离子体发射光谱(ICP-OES)法测定土壤中六价铬[J].中国无机分析化学，2019,9(6):10-13.
• [20]林栋，管洪兰，陈银，等.体外模拟消化对薏米多酚及其抗氧化活性的影响[J].食品科技，2020,45(12):201-207.
• [21]KAPOOR R T,MFARREJ M F B,ALAM P,et al.Accumulation of chromium in plants and its repercussion in animals and humans[J].Environmental Pollution,2022,301:119044.
• [22]NGUYEN Q A,KIM B,CHUNG H Y,et al.Reductive transformation of hexavalent chromium by ferrous ions in a frozen environment:mechanism,kinetics,and environmental implications[J].Ecotoxicology and Environmental Safety,2021,208:111735.
• [23]JING N N,WANG M Y,GAO M L,et al.Color sensory characteristics,nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim.as affected by different drying methods[J].Industrial Crops and Products,2021,160:113167.
• [24]陈静，陈志宏，张汆，等.青、红花椒提取物体外抗氧化性质分析[J].中国调味品，2018,43(9):62-66.