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Determination and Safety Evaluation of Heavy Metals in Canned Fish from Liaoning Province
Corresponding Author(s) : Gang Zhao
Asian Journal of Chemistry,
Vol. 26 No. 3 (2014): Vol 26 Issue 3
Abstract
The concentrations of seven heavy metal elements, e.g., Cd, Cr, Cu, Fe, Pb, Sn and Zn in canned fish from Liaoning province were determined by graphite furnace atomic absorption spectrometry after using microwave digestion techniques. Relative standard deviations (RSD) were 0.76-5.65 % and recoveries were 90-110 %. The results indicated that significant difference of elemental concentrations existed among the examined fish species. The concentrations of Cr, Cu, Pb and Zn in all the examined canned fish were below the maximum levels set by food-safety law and the concentrations of Cd in canned sardines and yellow croaker were above the maximum level. The concentrations of all the heavy metals in examined canned fish were lower than provisional tolerable weekly intake, so it may be concluded that canned fish from Liaoning province were edible, but necessary to reduce intake of canned sardines and yellow croaker.
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- M. Tuzen and M. Soylak, Food Chem., 101, 1378 (2007); doi:10.1016/j.foodchem.2006.03.044.
- M. Tuzen, Food Chem., 80, 119 (2003); doi:10.1016/S0308-8146(02)00264-9.
- M. Türkmen, A. Türkmen, Y. Tepe, Y. Töre and A. Ateş, Food Chem., 113, 233 (2009); doi:10.1016/j.foodchem.2008.06.071.
- A. Ikem and N.O. Egiebor, J. Food Compos. Anal., 18, 771 (2005); doi:10.1016/j.jfca.2004.11.002.
- S. Demirel, M. Tuzen, S. Saracoglu and M. Soylak, J. Hazard. Mater., 152, 1020 (2008); doi:10.1016/j.jhazmat.2007.07.077.
- M. Tuzen, Food Chem. Toxicol., 47, 1785 (2009); doi:10.1016/j.fct.2009.04.029.
- GB 14939-2005 Hygienic standard for canned fish.
- GB 2762-2005 Maximum levels of contaminants in foods.
- NY 5073-2006 Limit levels of toxic and harmful substance in safe food and aquatic product.
- C. Fernandes, A. Fontaínhas-Fernandes, F. Peixoto and M.A. Salgado, Ecotoxicol. Environ. Saf., 66, 426 (2007); doi:10.1016/j.ecoenv.2006.02.007.
- J.Q. Gao, X.W. Xiao and J.L. Zhao, J. Hyg. Res., 35, 750 (2006).
References
M. Tuzen and M. Soylak, Food Chem., 101, 1378 (2007); doi:10.1016/j.foodchem.2006.03.044.
M. Tuzen, Food Chem., 80, 119 (2003); doi:10.1016/S0308-8146(02)00264-9.
M. Türkmen, A. Türkmen, Y. Tepe, Y. Töre and A. Ateş, Food Chem., 113, 233 (2009); doi:10.1016/j.foodchem.2008.06.071.
A. Ikem and N.O. Egiebor, J. Food Compos. Anal., 18, 771 (2005); doi:10.1016/j.jfca.2004.11.002.
S. Demirel, M. Tuzen, S. Saracoglu and M. Soylak, J. Hazard. Mater., 152, 1020 (2008); doi:10.1016/j.jhazmat.2007.07.077.
M. Tuzen, Food Chem. Toxicol., 47, 1785 (2009); doi:10.1016/j.fct.2009.04.029.
GB 14939-2005 Hygienic standard for canned fish.
GB 2762-2005 Maximum levels of contaminants in foods.
NY 5073-2006 Limit levels of toxic and harmful substance in safe food and aquatic product.
C. Fernandes, A. Fontaínhas-Fernandes, F. Peixoto and M.A. Salgado, Ecotoxicol. Environ. Saf., 66, 426 (2007); doi:10.1016/j.ecoenv.2006.02.007.
J.Q. Gao, X.W. Xiao and J.L. Zhao, J. Hyg. Res., 35, 750 (2006).