Migration law of lead and cadmium from Chinese pots during the cooking process

Abstract

ABSTRACTThis study used iron pot, aluminum alloy pot, and ceramic pot in exploring the migration law of lead and cadmium from pots to food during the cooking process. For this purpose, the pots were contacted with food simulation solutions such as distilled water, 4% acetic acid, 15% ethanol, and edible vegetable oil under normal and high temperatures. Results showed that the migration of lead and cadmium was significantly affected by high temperature, and the released amounts of lead and cadmium were increased with the cooking time. The pot material and the properties of food also affected the migration of lead and cadmium during the cooking process. When contacting with water, 4% acetic acid, and 15% ethanol simulation solutions, the released amounts of lead and cadmium from iron pot were increased more significantly than that in other pots (p < 0.05). Meanwhile, the released amounts of lead and cadmium from aluminum alloy pot and iron pot were firstly increased and then decreased over cooking time, although migration of lead and cadmium from ceramic pot is keeping increasing when contacting with vegetable oil. The migration of lead and cadmium from three different pots was positively correlated with the concentration of acetic acid solution. The migration of lead and cadmium was also affected by the concentration of ethanol. When the pots were contacted with 15% ethanol, the released amounts of lead and cadmium were the highest among those in other simulation solutions.