目的 观察燃煤污染型地方性氟中毒(简称地氟病)病区不同干燥加工方法对玉米、辣椒含氟量的影响作用,筛选符合粮食干燥质量要求并能有效降低人群总氟摄入量的食物干燥加工方法.方法 将贵州省毕节市地氟病病区农户分为3组:日晒干燥组、密闭烘烤组和敞火烘烤组,每组10户.采集玉米、辣椒鲜品和干燥2周,1、3、6个月的样品,按照<食品中水分的测定>(GB/T 5009.3-2003)和<食品中氟的测定>(GB/T 5009.18-2003)进行水分和含氟量检测,并计算各组成人每人每日总氟摄入量.结果 鲜品及干燥2周,1、3、6个月的玉米日晒干燥组含氟量分别为(1.40±0.16)、(1.56±0.14)、(2.15±0.47)、(2.70±0.64)、(4.06±1.75)mg/kg,密闭烘烤组含氟量分别为(1.41±0.16)、(2.39±0.56)、(4.60±0.97)、(8.46±5.55)、(11.36±3.60)mg/kg,敞火烘烤组含氟量分别为(1.40±0.13)、(4.69±3.97)、(4.47±2.77)、(9.65±6.47)、(26.12±14.52)mg/kg,而辣椒日晒干燥组含氟量分别为(5.41±1.61)、(16.60±7.62)、(32.60±7.88)、(50.26±17.60)、(240.20±272.49)mg/kg,密闭烘烤组含氟量分别为(7.54±2.95)、(32.38±11.50)、(119.18±156.45)、(224.00±196.58)、(495.70±417.29)mg/kg,敞火烘烤组含氟量分别为(4.82±1.25)、(44.30±13.48)、(122.89±66.43)、(334.23±166.05)、(531.01±397.40)mg/kg,随着干燥时间的延长,3种干燥方式的玉米、辣椒含氟量均递增,且组内差异有统计学意义(F值分别为44.77、128.71、126.87,41.61、53.63、170.63,P均＜0.05),以敞火烘烤组增幅最大,日晒干燥组增幅最低.样品淘洗后含氟量明显降低(t值分别为7.93、63.07、5.36,11.98、55.76、7.45,P均＜0.05).病区成人食用经日晒干燥并淘洗后的玉米、辣椒,每人每日总摄氟量为2.57 mg,食用另两种干燥方法并经淘洗的玉米、辣椒,总摄氟量分别为5.92、8.14 mg.结论 在燃煤污染型地氟病病区,应采取针对性的健康教育措施,指导病区群众利用日晒干燥供人食用的玉米和辣椒,并养成烹调前淘洗玉米和辣椒的习惯,能有效降低人群总氟摄入量,达到控制地氟病流行的目的 .
目的 觀察燃煤汙染型地方性氟中毒(簡稱地氟病)病區不同榦燥加工方法對玉米、辣椒含氟量的影響作用,篩選符閤糧食榦燥質量要求併能有效降低人群總氟攝入量的食物榦燥加工方法.方法 將貴州省畢節市地氟病病區農戶分為3組:日曬榦燥組、密閉烘烤組和敞火烘烤組,每組10戶.採集玉米、辣椒鮮品和榦燥2週,1、3、6箇月的樣品,按照<食品中水分的測定>(GB/T 5009.3-2003)和<食品中氟的測定>(GB/T 5009.18-2003)進行水分和含氟量檢測,併計算各組成人每人每日總氟攝入量.結果 鮮品及榦燥2週,1、3、6箇月的玉米日曬榦燥組含氟量分彆為(1.40±0.16)、(1.56±0.14)、(2.15±0.47)、(2.70±0.64)、(4.06±1.75)mg/kg,密閉烘烤組含氟量分彆為(1.41±0.16)、(2.39±0.56)、(4.60±0.97)、(8.46±5.55)、(11.36±3.60)mg/kg,敞火烘烤組含氟量分彆為(1.40±0.13)、(4.69±3.97)、(4.47±2.77)、(9.65±6.47)、(26.12±14.52)mg/kg,而辣椒日曬榦燥組含氟量分彆為(5.41±1.61)、(16.60±7.62)、(32.60±7.88)、(50.26±17.60)、(240.20±272.49)mg/kg,密閉烘烤組含氟量分彆為(7.54±2.95)、(32.38±11.50)、(119.18±156.45)、(224.00±196.58)、(495.70±417.29)mg/kg,敞火烘烤組含氟量分彆為(4.82±1.25)、(44.30±13.48)、(122.89±66.43)、(334.23±166.05)、(531.01±397.40)mg/kg,隨著榦燥時間的延長,3種榦燥方式的玉米、辣椒含氟量均遞增,且組內差異有統計學意義(F值分彆為44.77、128.71、126.87,41.61、53.63、170.63,P均＜0.05),以敞火烘烤組增幅最大,日曬榦燥組增幅最低.樣品淘洗後含氟量明顯降低(t值分彆為7.93、63.07、5.36,11.98、55.76、7.45,P均＜0.05).病區成人食用經日曬榦燥併淘洗後的玉米、辣椒,每人每日總攝氟量為2.57 mg,食用另兩種榦燥方法併經淘洗的玉米、辣椒,總攝氟量分彆為5.92、8.14 mg.結論 在燃煤汙染型地氟病病區,應採取針對性的健康教育措施,指導病區群衆利用日曬榦燥供人食用的玉米和辣椒,併養成烹調前淘洗玉米和辣椒的習慣,能有效降低人群總氟攝入量,達到控製地氟病流行的目的 .
목적 관찰연매오염형지방성불중독(간칭지불병)병구불동간조가공방법대옥미、랄초함불량적영향작용,사선부합양식간조질량요구병능유효강저인군총불섭입량적식물간조가공방법.방법 장귀주성필절시지불병병구농호분위3조:일쇄간조조、밀폐홍고조화창화홍고조,매조10호.채집옥미、랄초선품화간조2주,1、3、6개월적양품,안조<식품중수분적측정>(GB/T 5009.3-2003)화<식품중불적측정>(GB/T 5009.18-2003)진행수분화함불량검측,병계산각조성인매인매일총불섭입량.결과 선품급간조2주,1、3、6개월적옥미일쇄간조조함불량분별위(1.40±0.16)、(1.56±0.14)、(2.15±0.47)、(2.70±0.64)、(4.06±1.75)mg/kg,밀폐홍고조함불량분별위(1.41±0.16)、(2.39±0.56)、(4.60±0.97)、(8.46±5.55)、(11.36±3.60)mg/kg,창화홍고조함불량분별위(1.40±0.13)、(4.69±3.97)、(4.47±2.77)、(9.65±6.47)、(26.12±14.52)mg/kg,이랄초일쇄간조조함불량분별위(5.41±1.61)、(16.60±7.62)、(32.60±7.88)、(50.26±17.60)、(240.20±272.49)mg/kg,밀폐홍고조함불량분별위(7.54±2.95)、(32.38±11.50)、(119.18±156.45)、(224.00±196.58)、(495.70±417.29)mg/kg,창화홍고조함불량분별위(4.82±1.25)、(44.30±13.48)、(122.89±66.43)、(334.23±166.05)、(531.01±397.40)mg/kg,수착간조시간적연장,3충간조방식적옥미、랄초함불량균체증,차조내차이유통계학의의(F치분별위44.77、128.71、126.87,41.61、53.63、170.63,P균＜0.05),이창화홍고조증폭최대,일쇄간조조증폭최저.양품도세후함불량명현강저(t치분별위7.93、63.07、5.36,11.98、55.76、7.45,P균＜0.05).병구성인식용경일쇄간조병도세후적옥미、랄초,매인매일총섭불량위2.57 mg,식용령량충간조방법병경도세적옥미、랄초,총섭불량분별위5.92、8.14 mg.결론 재연매오염형지불병병구,응채취침대성적건강교육조시,지도병구군음이용일쇄간조공인식용적옥미화랄초,병양성팽조전도세옥미화랄초적습관,능유효강저인군총불섭입량,체도공제지불병류행적목적 .
Objective To explore the effect of different processing and drying methods of corn and hot pepper on fluorine content in coal-burning type of the endemic fluorosis areas, and to screen food processing and drying methods which meet the quality requirements of grain drying and able to effectively reduce the total fluoride intake of local population. Methods Farmers of endemic fluorosis area in Bijie, Guizhou province were divided into 3 groups: sun-baked drying group, stove drying group with air-tight cover and stove drying group with no cover, 10 households in each group. Corn and fresh hot pepper and samples dried for 2 weeks, or 1, 3, 6-month were collected, and water and fluoride content were detected, and the total daily fluoride intake were calculated in accordance with the "Determination of Water in Food" (GB/T 5009.3-2003) and "Determination of Fluorine in Foods"(GB/T 5009.18-2003). Results Fluoride content in fresh corn and dried for 2 weeks, or 1, 3, 6-month [of sunbaked drying group: (1.40 ± 0.16), (1.56 ± 0.14), (2.15 ± 0.47), (2.70 ± 0.64), (4.06 ± 1.75)mg/kg, stove drying group with air-tight cover: (1.41 ± 0.16), (2.39 ± 0.56), (4.60 ± 0.97), (8.46 ± 5.55), (11.36 ± 3.60)mg/kg,stove drying group with no cover: (1.40 ± 0.13), (4.69 ± 3.97), (4.47 ± 2.77), (9.65 ± 6.47), (26.12 ± 14.52)mg/kg] and pepper[sun-baked drying group: (5.41 ± 1.61), (16.60 ± 7.62), (32.60 ± 7.88), (50.26 ± 17.60),(240.20 ± 272.49)mg/kg, stove drying group with air-tight cover: (754 ± 2.95), (3238 ± 11.50), (119.18 ± 156.45),(224.00 ± 196.58), (495.70 ± 417.29)mg/kg, stove drying group with no cover: (4.82 ± 1.25), (44.30 ± 13.48),(122.89 ± 66.43), (334.23 ± 166.05), (531.01 ± 397.40)mg/kg] increased with elongation of drying time, and the group difference was significant(F = 44.77, 128.71, 126.87, 41.61, 53.63, 170.63, all P ＜ 0.05), with the largest rate of increase in stove drying group with no cover, and the lowest in sun-baked drying group;fluoride was significantly lower (t = 7.93,63.07,5.36,11.98,55.76,7.45, all P ＜ 0.05) after sample washing;total fluoride intake per person per day was 2.57 mg in local adult when ate washed and sun-baked corn, peppers, the total fluoride intake were 5.92, 8.14 mg when ate the food processed by other two drying methods and washed corn, peppers,respectively. Conclusions In the coal-burning type of fluorosis endemic area, should take appropriate health education measures, and instruct local residents to use sun bake their edible corn and pepper for human consumption, and cultivate a habit of washing corn and pepper before cooking, which can reduce the population total fluoride intake, and control endemic fluorosis.
