Pollution Analysis and Safety Evaluation of Roasted Sweet Potato

doi:10.7506/spkx1002-6630-201101055

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 229-231.doi: 10.7506/spkx1002-6630-201101055

• Nutrition & Hygiene • Previous Articles Next Articles

Pollution Analysis and Safety Evaluation of Roasted Sweet Potato

LU Hai-bo1，ZHANG Ling2，YIN Li-fang3，CHI Mei-li2，CHEN Chuan-qi2，MA Gui-fu2

1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China；
2. School of Chemistry and Environmental Engineering, Changsha University of Science and Technology, Changsha 410076, China；
3. Hunan Center of Analytical Service, Changsha 410004, China

Received:2010-04-13 Online:2011-01-15 Published:2010-12-28
Contact: LU Hai-bo E-mail:luhaibonan@126.com

Abstract

Abstract:

In order to understand the pollution problem of roasted sweet potato, the contents of sulfur, copper, lead, mercury and arsenic in sweet potato roasted by coal fire were analyzed. The safety evaluation of roasted sweet potato was conducted according to national food hygienic and vegetable quality grade standards. Results indicated that the skin, subcutaneous meat and central layer meat of roasted sweet potato were highly polluted by sulfur and heavy metals with comprehensive pollutant indexes of 209.1, 24.0 and 3.9, respectively.

Key words: sweet potato, roast, coal fire, sulfur, copper, lead, mercury, arsenic, safety evaluation

CLC Number:

TS201.6

LU Hai-bo1，ZHANG Ling2，YIN Li-fang3，CHI Mei-li2，CHEN Chuan-qi2，MA Gui-fu2. Pollution Analysis and Safety Evaluation of Roasted Sweet Potato[J]. FOOD SCIENCE, 2011, 32(1 ): 229-231 https://doi.org/10.7506/spkx1002-6630-201101055

[1]	SU Chao, PENG Yubo, YAO Bojun, CHEN Zhaoran, CHEN Wei. Linear Palindromic DNAzyme for Rapid Detection of Lead Ions in Tea [J]. FOOD SCIENCE, 2026, 47(2): 300-306.
[2]	LI Qing, LI Wanling, LIU Silu, SUN Jian, XU Xinglian, WANG Huhu. Research and Application of Machine Learning in the Quality Control of Soy Sauce and Pot-Roast Meat Products [J]. FOOD SCIENCE, 2026, 47(2): 347-356.
[3]	ZHENG Yige, XING Shijun, SHI Wenjian, YUAN Yuyao, WU Bin, ZHANG Zheng. Sulfur Dioxide Fumigation Maintained the Postharvest Quality of ‘Munage’ Grape by Activating Sulfur Metabolism [J]. FOOD SCIENCE, 2025, 46(9): 285-294.
[4]	MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe. Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals [J]. FOOD SCIENCE, 2025, 46(6): 142-155.
[5]	ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi. Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato [J]. FOOD SCIENCE, 2025, 46(24): 254-262.
[6]	DUAN Yue, LIU Ziwei, SONG Huanlu, YU Mingguang, XU Yongquan. Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea [J]. FOOD SCIENCE, 2025, 46(23): 63-73.
[7]	LI Qiqi, TIAN Yixiu, YANG Zhaozhaoyang, ZHANG Rui, ZHANG Yunwei, DUAN Yaru, MA Wen. Effect of the Substitution of Sulfur Dioxide by Tannin Fractions from Wine Pomace before Alcoholic Fermentation on the Flavor Quality of Wine [J]. FOOD SCIENCE, 2025, 46(20): 242-249.
[8]	XIA Zhenzhen, ZHANG Boyuan, ZHENG Dan, TAO Mingfang, ZHANG Xian, LIAO Xianqing, YU Qiongwei, PENG Xitian. Identification and Quantification of Adulterated Sweet Potato Starch Based on PLS and CNN: a Comparative Study [J]. FOOD SCIENCE, 2025, 46(20): 327-336.
[9]	GUO Mengmeng, LU Hang, CHANG Dingxin, YU Fan, LI Shuguo. Fe3O4 Nanoparticle-Enhanced Laccase-Copper Hybrid Nanoflower-Based Enzyme Sensor for Rapid Determination of Polyphenols in Foods [J]. FOOD SCIENCE, 2025, 46(19): 195-204.
[10]	WU Ruiyun, WANG Zhenyu, CHANG Cheng, LIU Linggao, ZHANG Dequan. Endogenous Polysaccharides Interact with Collagen to Enhance Its Swelling Effect during the Roasting of Beijing Roast Duck [J]. FOOD SCIENCE, 2025, 46(18): 44-53.
[11]	CHEN Lin, SONG Zhenshuo, XIANG Lihui, ZHANG Yinggen, CHEN Jian. Dynamic Changes in Metabolite Profiles during the Processing of Wuyi Rock Tea [J]. FOOD SCIENCE, 2025, 46(18): 190-199.
[12]	WANG Chunhua, XIAO Ying, SUN Bin, PAN Liang, LIU Jieying, JIANG Yongying, ZHOU Yiming, YE Lin, LIU Xiaojie. Effect of Coffee Extracts with Different Roasting Degrees on Lipid Metabolism and Gut Microbiota in High-Fat Fed Mice [J]. FOOD SCIENCE, 2025, 46(14): 197-206.
[13]	LI Yaxin, GU Yunjing, CHENG Weiye, WANG Xuan, ZHANG Qingyang, GONG Hansheng, JIANG Lili, LIU Wenli, LIU Xiaoping, LI Huamin. Whole Genome Analysis of Levilactobacillus brevis PL6-1 and Assessment of Its Safety and Antioxidant Activity [J]. FOOD SCIENCE, 2025, 46(13): 115-123.
[14]	YANG Hao, CUI Guifang, LU Manman, WANG Yaxin, XIE Yanli, YANG Yuhui. Research Progress in the Effects of Sulfur-Containing Amino Acids on Metabolic Health and a Review of the Methods for Their Detection [J]. FOOD SCIENCE, 2025, 46(11): 364-374.
[15]	ZHANG Rongxiang, DU Yaru, ZHANG De, DONG Zhijie, NI Dejiang, ZHENG Shibing, YU Zhi. Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea [J]. FOOD SCIENCE, 2025, 46(1): 90-99.

Pollution Analysis and Safety Evaluation of Roasted Sweet Potato

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments