Investigation on the fluoride contamination status of dried chili in Southwest China in 2005 / 中国地方病学杂志

ABSTRACT

Objective To determine the fluoride contents in dried chilies in Southwest China to provide the basis for the prevention of the fluoride contamination in chili.Methods The dried chili samples collected from the markets and farmers in 76 counties of 9 regions in Southwest China.Their dehydration methods and storage time were investigated.These dried chilies were classified by Bailey'Criteria.The total fhorine content in chili were determined with ion wlective electrodes,fluoride forms with acid-soluble ultrasonic and water-soluble ultrasonic methods,Based on the differences of chili variety,edible part,dehydration method,storage time and fluoride form, a systemic statistics of the fluoride content in dried chili Was established.Results Theere were 296 dried chili samples collected from 76 counties of 9 regions.The geometric mean of fluoride content in dried chili was 19.6 mg/kg;The dried chili samples were classified into 4 typescherry chili,corn chili,long chili and cluster chili; their ranges of fluoride content in cherry chili,corn chili,long chili and cluster chili Were 1.7～233.4,3.4～ 367.3,2.0～380.3,3.9～104.0 mg/kg,respectively,and the high to low sequence of fluoride content was cherry chili(25.9 mg/kg),long chili(20.3 mg/kg),corn chili(19.5 mg/kg) and cluster chili(15.3 mg/kg).The waler- soluble fluoride content in dried chili about 27.9 mg/kg occupies 77.5%(15.2/19.6)of total fluoride content and the acid-soluble fluoride content about 33.5 mg/kg reached as high as 93.0%(1 8.2/19.6).The high to low sequence of fluoride content in dried chili Was the sun-dried stored less than 1 year(10.9 mg/kg),the sun-dried stored more than 1 year(13.7 mg/kg),the fumace-dried stored less than 1 year(21.4 mg/kg),the fumace-dried stored more than 1 year(53.9 rag/ks).Conclusions The research shows that inappropriate dehydration method and storage time are the two main reasons leading to fluoride contamination in chili.