Nghiên cứu quy trình tạo mẫu chuẩn kim loại nặng (Pb, Cd, As, Hg) trong rau cải xanh theo phương pháp nhiễm tự nhiên=Study on reference material of heavy metals (lead, cadmium, arsenicic, and mercury) in mustard greens by natural infection method

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.494-505

Bộ sưu tập: Metadata

ID: 481836

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Rau xanh là loại thực phẩm không thể thiếu trong các bữa ăn hàng ngày. Mỗi loại rau đều chứa các chất và có tác dụng khác nhau nhưng chúng đều cung cấp chất dinh dưỡng cho con người. Người ta thấy rằng, nhiều nguyên tố kim loại trong rau có vai trò quan trọng đối với cơ thể sống và con người. Tuy nhiên, nếu rau bị nhiễm kim loại nặng chúng có thể tích lũy, gây độc cho cơ thể và ảnh hưởng đến sức khỏe người tiêu dùng. Xác định hàm lượng các kim loại nặng (Pb, Cd, As, Hg) trong rau như vậy có ý nghĩa rất quan trọng trong kiểm soát an toàn thực phẩm. Do đó, việc sử dụng mẫu chuẩn kim loại nặng (Pb, Cd, As và Hg) trong rau giúp cung cấp giá trị tham chiếu, thước đo độ chính xác đối với kết quả thử nghiệm, qua đó đánh giá chính xác và khách quan quá trình thử nghiệm mẫu. Nghiên cứu này nhằm đưa ra được quy trình tạo mẫu chuẩn phân tích kim loại nặng Pb, Cd, As và Hg trong rau xanh theo phương pháp nhiễm tự nhiên. Các mẫu chuẩn đã đạt được độ đồng nhất và đánh giá ổn định ước tính trong thời gian 627 ngày kể từ ngày sản xuất. Độ không đảm bảo đo trong khoảng từ 7,94 - 15,7%. Các giá trị của mẫu chuẩn phù hợp với nồng độ cần phân tích của các kim loại nặng ở mức nhiễm nồng độ thấp, có thể sử dụng trong các phòng kiểm nghiệm để kiểm soát chất lượng kết quả thử nghiệm các nguyên tố kim loại trong rau.Vegetables are an essential part of daily meals. Each type contains different nutrients and serves various functions, but all provide essential nutrients for human health. Many metal elements are known to play important roles in living organisms and humans. However, heavy metal contamination can be toxic to the body and impact the health of consumers. To ensure the quality of vegetable products, determining the levels of heavy metals (Pb, Cd, As, Hg) is crucial for food safety control in vegetables. Therefore, using heavy metal standard samples (Pb, Cd, As, and Hg) in vegetables provides reference values and accuracy benchmarks for testing results, aiding in precise and objective evaluation during sample testing. This study aims to develop a process for creating standard samples for analyzing heavy metals Pb, Cd, As, and Hg in vegetables using a natural contamination method. The produced samples demonstrated consistency and stability, with an estimated duration of 627 days from the production date. The measurement uncertainty ranges from 7,94% to 15,7%. The values of the standard samples align with the low contamination levels required for analysis, making them suitable for quality control in laboratories. Additionally, the results of this study lay the groundwork for further research into developing other standard samples with diverse matrices and analytical criteria using natural contamination methods.

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