Evaluation of Potassium Bromate in Bread in Ibadan Metropolis: Fifteen Years after Ban in Nigeria
Evaluation of Potassium Bromate in Bread in Ibadan Metropolis: Fifteen Years after Ban in Nigeria
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伊巴丹市面包中溴酸钾的评价：尼日利亚禁令十五年后
DOI：
10.9734/afsj/2019/v7i429976
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发表时间：
2019
期刊：
影响因子：
--
通讯作者：
A. P. Oloruntoba
中科院分区：
文献类型：
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作者：
A. I. Airaodion;O. Ewa;E. O. Ogbuagu;U. Ogbuagu;Aanu Paul Agunbiade;A. P. Oloruntoba
背景：2003年，尼日利亚负责监管药品、食品和化学品的国家食品、药品管理和控制局（NAFDAC）禁止在面包中使用溴酸钾，因为它对人类具有有害作用和致癌性。
目的：本研究旨在调查禁令十五年后面包中使用溴酸钾的遵守程度。
研究设计：本研究是为了适应单向方差分析而进行的。
研究地点和持续时间：本研究于2018年7月至12月在尼日利亚奥约州首府伊巴丹进行。
方法：在伊巴丹大都市购买了三十条面包。对它们进行定性和定量分析，以确定其中是否存在溴酸钾。采用基于溴酸盐与盐酸异丙嗪在酸性介质中发生氧化还原反应的分光光度法进行定量测定。在 620 nm 处读取产物的吸光度。使用 2 ml 0.01 M 异丙嗪和 0.6 ml 12 M 盐酸直接对每个面包样品的一部分进行定性测试。每个面包样品的颜色变为紫色表明存在溴酸钾。
结果：分析的 30 个面包样品全部含有溴酸钾。面包样品中 KBrO3 的浓度范围为 1.24 µg/g 至 9.31 µg/g。每个面包样品中 KBrO3 的含量与定性测试中获得的紫色程度相关。
结论：由于所有抽样面包的溴酸钾浓度均高于人类食用安全水平，面包消费者和面包师面临接触溴酸钾的风险，对健康产生影响。建议需要持续监督和执行尼日利亚烘焙行业禁止使用溴酸钾的禁令。
Background: In 2003, the National Agency for Food, Drug Administration and Control (NAFDAC), the agency responsible for regulating drugs, foods and chemicals in Nigeria, banned the use of potassium bromate in bread on account of its deleterious effect and carcinogenicity in humans.
Aim: This study is aimed at investigating the level of compliance to the use of potassium bromate in bread fifteen years after ban.
Study Design: This study was made to fit a one way Analysis of Variance.
Place and Duration of Study: This research was carried out in Ibadan, the Oyo State capital of Nigeria between July and December, 2018.
Methodology: Thirty loaves of bread were purchased in Ibadan metropolis. They were analyzed qualitatively and quantitatively for the presence of potassium bromate in them. Quantitative determination was done using spectrophotometric method that is based on the redox reaction between bromate and promethazine hydrochloride in an acidic medium. The absorbance of the product was read at 620 nm. The qualitative test was performed directly on a portion of each bread sample using 2 ml of 0.01 M promethazine and 0.6 ml of 12 M hydrochloric acid. The change in colour of each bread sample to purple indicates the presence of potassium bromate.
Results: All the 30 bread samples analyzed contain potassium bromate. The concentration of KBrO3 in the sampled bread ranged between 1.24 µg/g and 9.31 µg/g. The quantity of KBrO3 in each bread sample correlates with the degree of purple colour obtained in the qualitative test.
Conclusion: Since all the sampled bread had potassium bromate in concentration above safe level for human consumption, bread consumers and bakers are at risk of exposure to potassium bromate with health implications. The need for continuous surveillance and enforcement of the ban on use of potassium bromate in baking industry in Nigeria is recommended.