市售附皮豬肉與油炸豬皮，通常可在皮上發現殘存之毛髮，特別是毛根。豬隻若受到重金屬污染時，則部份重金屬蓄積於毛髮及皮中。國內豬肉消耗量相當大，而部份國人並有豬肉連皮一起食用之情形；若豬隻受到重金屬污染，則消費者就可能吃進污染到之重金屬。由於重金屬會在人體內蓄積，長期食用結果，則可能導致慢性重金屬中毒，頗值得注意。為求瞭解生豬皮與炸豬皮中重金屬含量情形，遂進行此調查，調查之重金屬為鉛與汞等二種。自民國73年11月至74年4月，分三梯次，以隨機價購方式，抽購80件油炸豬皮檢體，第一梯次抽購地區為東區與南區，第二梯次為中區，第三梯次為北區；生豬皮則考慮其易于腐敗發臭，僅在花蓮地區抽購20件檢體。抽購對象為全省各地市場內之雜貨店，市場外之雜貨店與市場內肉攤販。檢驗方法係依據行政院衛生署72.8.25衛署食字第436953號公告「食品噸金屬之動行檢驗方法－－「鉛銅之檢驗」檢驗鉛含量；汞含量之檢驗依據藥物食品簡訊第45期之「食品中重金屬之檢驗方法草案──汞之檢驗」。鉛與之定量皆以原子吸光分析法分析，鉛之測定波長為283.3mm，汞之測定波長為253.7mm。
Eighty samples of fried pork skin were purchased randomly from markets all over Taiwan area and 20 samples of raw pork skin were from Hualein since Nov. 1984 to April 1985. The lead and mercury content were analyzed by atomic absorption spectrophotometry and the working wavelengths were 283.3 nm for lead and 253.7 nm for mercury. The results showed that the lead content in pork skin and fried pork skin is pretty high. The average content of lead and mercury in fried pork skin were 8.99 ppm and 16.92 ppb respectively. |
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