泉質成分與烹調方式對溫泉蔬菜煮重金屬殘留風險之研究

Chia Nan University of Pharmacy & Science Institutional Repository > 環境永續暨休閒學院 > 觀光事業管理系(含溫泉所) > 博碩士論文 > Item 310902800/30819

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標題:	泉質成分與烹調方式對溫泉蔬菜煮重金屬殘留風險之研究 Study on the risk of residual heavy metal in hot spring vegetable affect by the water quality and cooking methods
作者:	林宜宛
貢獻者:	觀光事業管理系甘其銓
關鍵字:	溫泉溫泉重金屬蔬菜健康風險評估 Hot-Spring Heavy Metal Vegetable Health Risk Evaluation
日期:	2017
上傳時間:	2018-01-11 11:43:47 (UTC+8)
摘要:	台灣地處板塊的交界地帶，特殊的地質構造使得溫泉遍佈台灣各地，而有許多的溫泉裡，含有重金屬的成份，對人體是有傷害的。旅遊期間，除了泡溫泉煮溫泉蛋之外，亦常會煮食其他的食物，如筊白筍、玉米、地瓜、芋頭等，這些利用溫泉水煮出來的食物是否含有重金屬，在以前的研究裡並未被討論，使用溫泉水煮食食物與溫泉重金屬之間關係的相關研究，台灣食品相關的法令對這個部分亦沒有明文規定。爰此，本研究主要利用感應耦合電漿發射儀(ICP)分析用北投青磺泉、東埔碳酸氫鹽泉和北投青磺泉將筊白筍、玉米、地瓜、芋頭包鋁箔加熱煮熟後，檢測八大重金屬砷、鎘、鉻、銅、鉛、鋅、鎳、汞，在筊白筍、玉米、地瓜、芋頭內殘留的狀況，評估其食用風險。經實驗測得用北投青磺泉、東埔碳酸氫鹽泉和另一組北投青磺泉把筊白筍、玉米、地瓜、芋頭包上鋁箔這三種方式，在所煮的筊白筍、玉米、地瓜、芋頭中，檢測出含有重金屬鋅。在北投青磺泉筊白筍裡測得含鋅量為0.147ppm，北投青磺泉玉米裡測得含鋅量0.5455ppm，北投青磺泉地瓜裡測得含鋅量為0.4525ppm，北投青磺泉芋頭裡測得含鋅量為0.7825ppm。在北投青磺泉筊白筍包鋁箔測得含鋅量為0.1335ppm，北投青磺泉玉米包鋁箔測得含鋅量0.4345ppm，北投青磺泉地瓜包鋁箔測得含鋅量為0.08ppm，北投青磺泉芋頭包鋁箔裡測得含鋅量為0.5965ppm。在東埔碳酸氫鹽泉筊白筍裡測得含鋅量為0.5705ppm，東埔碳酸氫鹽泉玉米裡測得含鋅量1.25ppm，東埔碳酸氫鹽泉地瓜裡測得含鋅量為0.015ppm，東埔碳酸氫鹽泉芋頭裡測得含鋅量為0.4875ppm。其餘重金屬砷、鎘、鉻、銅、鉛、鎳、汞均未檢出或是低於偵測極限(MDL)。依據衛生福利部國民健康署?國人膳食營養素參考攝取量?中，本研究測得煮食的蔬菜中，鋅含量低於每日之上限攝取量。綜合本研究結果建議在未了解溫泉中所含元素相關規定事項之前，不宜貿然烹煮食物，直接飲用或是灌溉。 Taiwan locate at the junction of the special geological structure, making the hot springs all over in Taiwan. However, it contains heavy metal components in many hot springs water, and also induces the body damage for human use. During the hot spring tour, besides hot springs boiled eggs, but also often cook other food, such as white shoots, corn, sweet potatoes, taro, etc. And whether these foods boiled with hot springs contain heavy metals from hot spring, which were rare found in previous studies, especially for the relationship between the heavy metal residual and cooking food with hot springs. Furthermore, the food-related laws and regulations in Taiwan, there is no express provision for this part. In this study, the residuals of arsenic, cadmium, chromium, copper, lead, zinc, nickel, mercury, in corn, white shoots, sweet potatoes, taro were tested by Inductively-Coupled-Plasma-Emission instrument (ICP), to assess the risk for the food eating. The experiment were performed with Beitou (Green Sulfur) and Dongpu (bicarbonate) hot spring to cook the white bamboo shoots, Maize. Sweet potato, Taro, which were packed with the aluminum foil. The results showed that the metal element, zinc, residual in the boiled white Bamboo shoots, maize, sweet potato and taro. For the Beitou green sulfur spring cooking, white bamboo shoots were measured for zinc content of 0.147 ppm. For Beitou green sulfur spring, corn was measured in the amount of 0.5455ppm zinc. For Beitou green sulfur spring, melon was measured 0.4525ppm zinc. For Beitou Green Sang Shi taro with a of 0.7825 ppm zinc content.For Beitou green squid spring bamboo shoots packed with aluminum foil measured zinc content of 0.1335 ppm. For Beitou green sulfur spring corn foil measured zinc content of 0.4345pm ppm. For Beitou green sulfur spring sweet potatoes packed aluminum foil, was measured 0.08 ppm zinc. For Beitou Green Salt Spring, taro bag aluminum foil was measured 0.5965 ppm zinc.For the Dongpu bicarbonate spring bamboo shoots was measured in the amount of 0.5705ppm zinc. Dongpu bicarbonate spring corn was measured 1.25 ppm zinc. Dongpu bicarbonate sweet potato was measured 0.015 ppm zinc, and the zinc content measured in Dongpu bicarbonate taro was 0.4875 ppm. The other heavy metal, Arsenic, Cadmium, Chromium, Copper, Lead, Nickel, Mercury, were no detected or below the detection limit. According to the National Health Department's "National Dietary Nutrient Reference intake" by the Ministry of Health and Welfare, the zinc content in the cooking vegetables was lower than the daily upper limit intake. From the results of this study, it was recommended that each person should not directly drink, cook food or irrigate before you understand the relevant requirements of the elements contained in the hot springs.
關聯:	電子全文公開日期：2022-06-13，學年度：105，76頁
顯示於類別:	[觀光事業管理系(含溫泉所)] 博碩士論文

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