市售辣椒粉、胡椒粉及咖哩粉中黃麴毒素含量調查

Survey of Aflatoxin in Chili Powder, Pepper and Curry Powder

陳銘在(Ming-Tzai Chen) ； 傅曉萍(Hsiao-Ping Fu) ； 施如佳(Ru-Chia Shih) ； 徐錦豐(Jiin-Fung Shyu)

《藥物食品檢驗局調查研究年報》 27期 (2009/12) Pp. 278-283

https://doi.org/10.6946/ASRNL.200912.0278

摘要

為瞭解市售辣椒粉、胡椒粉及咖哩粉產品中黃麴毒素污染情形，於97年7月至9月間委請7個縣、市衛生局抽樣，共計62件，包括辣椒粉22件，胡椒粉20件及咖哩粉20件。依據行政院衛生署公告指定之食品中黃麴毒素檢驗方法檢測，結果有60件符合規定，辣椒粉檢體有2件發現含有超出限量之黃麴毒素，檢出量分別為14.0及12.7 ppb，不合格率為3.2%，不合格檢體已由衛生局依法對販售業者加以處辦。本調查結果已於97年11月4日在衛生署藥物食品檢驗局網站發布1則檢驗資訊。

關鍵字

辣椒粉 ； 胡椒粉 ； 咖哩粉 ； 黃麴毒素

並列摘要

A survey of aflatoxin content in retailed chili powder, pepper, and curry powder was conducted by the Bureau of Food and Drug Analysis. Sixty-two samples including 22 chili powder, 20 peppers and 20 curry samples were collected by the local health officials from retailers from July to September in 2008. Samples were analyzed by the Chinese National Standard Method 4090. Eighteen samples (29.0%) contained aflatoxin ranging from 0.2 to 14.0 ppb. Among them, 2 chili powder samples (3.2%) were identified to contain aflatoxin at the levels of 14.0 ppb and 12.7 ppb, which didn't comply with the regulatory limits (10 ppb) of aflatoxin in spices set in Taiwan. Penalty was enforced by the local authority according to the Food Sanitation Management Act.

並列關鍵字

chili powder ； pepper ； curry powder ； aflatoxin