小麦粉是日常生活和许多食品加工行业常用的食品原料,而磷酸盐在其加工制品生产加工过程中起着重要的膨松、抗氧化等作用,国标要求用GB/T 5009.87 - 2003《食品中磷的测定》第三法对小麦粉及其加工制品进行磷酸盐含量检测,但小麦粉的磷酸盐本底含量对小麦粉加工制品磷酸盐检测结果的影响,目前国内外未有相关报道.为了确认国标法测定市售小麦粉磷酸盐含量时,小麦粉本底对结果的影响,测定了华北、东北地区10个自磨小麦粉磷酸盐含量,结果显示自磨小麦粉的磷酸盐检测值达到了2.55g/kg～3.59g/kg,此检测值已经接近国家卫生标准规定的磷酸盐限量值5g/kg.市售小麦粉及其制品的磷酸盐检测量实则为小麦粉本底磷酸盐含量及磷酸盐添加剂的总量.因此在小麦粉磷酸盐检测时有必要考虑本底值的影响,以上检测结果为小麦粉生产加工过程中磷酸盐添加限量值提供科学数据.%Wheat flour is the most common food material in our daily life. Phosphate plays an important role in wheat flour production process, such as leavening agents, antioxidant and so on. Currently GB/T 5009. 87 -2003 (the a-nalysis methods of phosphate in food) was used in detecting of phosphate content. However, there were no reports about how phosphate background level in the wheat flour influences the detecting. The background phosphate in ten kinds of whole wheat flour selected from northern and northeastern China was detected and the results were 2. 55g/kg ~ 3. 59g/ kg. The background content was already very closed to the national hygiene standards limits value of 5 g/kg. The actual assessment of phosphate should be the total of background content and food additive content. It was concluded that background level of wheat flour had an obvious effect on the phosphate additive analysis and needed to be considered. The results also provided the scientific data for the limited content of phosphate additives in wheat flour production.
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