Full
Outline
To conduct an in-depth analysis of the metal element content characteristics of cured meat in Northeastern Chongqing and to explore the influence of regional differences and production methods on the distribution of metal elements in cured meat.
A total of 40 samples of homemade and factory-produced cured meat from a total of 4 districts and counties in Northeastern Chongqing were collected respectively. The pressure tank digestion combined with inductively coupled plasma mass spectrometry (ICP-MS) technology was adopted. Quantitative analysis was conducted on 9 kinds of common metal elements in cured meat and statistical analysis was used to compare the differences in different regions and production methods as well as the correlations among the elements.
The detection rates of 3 kinds of heavy metal elements, cadmium (Cd), chromium (Cr)and total arsenic (As), in the cured meat samples were relatively high, but the overall content levels were relatively low. The contents of Cd, As and lead (Pb) were all lower than the limits specified in GB 2762—2022 National food safety standard-Limits for contaminants in foods. Only the Cr content of 1 sample was 1.2050 mg/kg, which exceeded thel limit for meat products (1.0 mg/kg) by 0.205 mg/kg. The content of zinc (Zn), iron (Fe) and aluminum (Al) were relatively high, while those of manganese (Mn) and copper (Cu) were low. The content of various metal elements in cured meat samples from Northeastern Chongqing exhibited regional differences to varying degrees. Heavy metal content varied slightly among different districts and counties, whereas other metal elements showed certain regional differences. Production method mainly affected the content of Al and Cu. In addition, Zn was extremely significantly positively correlated with Cu and Fe (P<0.01), Cu was also significantly positively correlated with Fe (P<0.05), and Cd was significantly positively correlated with Pb (P<0.05).
The overall content level of heavy metal elements in the cured meat of Northeastern Chongqing is relatively low, meeting the GB 2762—2022. The region and production mode have certain influences on the content of Al and Cu. The research results reveal the distribution characteristics of metal elements in the cured meat of Northeastern Chongqing, providing a scientific basis and reference for the quality and safety supervision, production and consumption of cured meat products in the region.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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