Analysis of Potassium Bromate and Hydrocyanic Acid Contents of Commonly Consumed Loaves of Bread and Wheat Flour Samples In Karu,Nasarawa State, Nigeria
Analysis of Potassium Bromate and Hydrocyanic Acid Contents of Commonly Consumed Loaves of Bread and Wheat Flour Samples In Karu,Nasarawa State, Nigeria
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尼日利亚纳萨拉瓦州卡鲁市常用面包和小麦粉样品中溴酸钾和氢氰酸含量的分析
DOI：
10.9790/2402-0614246
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发表时间：
2013
期刊：
影响因子：
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通讯作者：
Akintayo Christopher Oloruntoba
中科院分区：
文献类型：
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作者：
O. R. Johnson;Kajang Duniya Daniel;Adebayo;Akintayo Christopher Oloruntoba
对尼日利亚纳萨拉瓦州卡鲁地方政府面包师常用的14个面包和4个最受欢迎的小麦粉品牌中的溴酸钾和氢氰酸含量进行了评估。分析的面包样品中的溴酸钾范围为 0.5μg/g 至 8.4μg/g，小麦面粉样品中的溴酸钾范围为 0.83μg/g 至 1.42μg/g。分析的面包和小麦粉样品的氢氰酸含量分别为1.510至3.676毫克/1000克样品和0.706至1.498毫克/1000克样品。这些结果表明，分析的所有面包和小麦粉品牌都含有大量高于人类食用安全水平的溴酸钾和不同含量的氢氰酸，然而，这不会导致每公斤体重35毫克氢氰酸的致死剂量，但NAFDAC需要持续监测和执行禁止在该研究区域的烘焙行业使用溴酸钾的禁令。
The potassium bromate and hydrocyanic acid contents in commonly consumed fourteen loaves of bread and four most popular wheat flour brands among the bakers in Karu local government of Nasarawa state, Nigeria were assessed for potassium bromate and hydrocyanic acid contents. Potassium bromate in bread samples analyzed ranged between 0.5μg/g to 8.4μg/g and 0.83μg/g to 1.42μg/g in wheat flour samples. The hydrocyanic acid contents of the bread and wheat flour samples analyzed ranged between 1.510 to 3.676 mg/1000g and 0.706 to 1.498 mg/1000g sample respectively. These results implied that all the loaves of bread and wheat flour brands analysed contained potassium bromate in high quantity above safe level for human consumption and various amount of hydrocyanic acid which however, will not lead to the lethal dose of 35 mg hydrocyanic acid per kg body weight but there is need for continuous surveillance and enforcement of the ban on the use of potassium bromate in baking industry in this study area by NAFDAC.