شيوع استفاده از رنگ تارترازين در مراكز تهيه جوجه‫ كبابي : مطالعه موردي استان اردبيل

Prevalence of Tartrazine Dye Use in Grilled Chicken Production Centers: A Case Study of Ardabil Province

زﻣﯿﻨﻪ و ﻫﺪف: ﮔﺎﻫﯽ اوﻗﺎت ﺑﺮاي ﺑﻬﺒﻮد رﻧﮓ در ﺗﻬﯿﻪ ﺟﻮﺟﻪ ﮐﺒﺎﺑﯽ از رﻧﮓﻫﺎي ﺻﻨﺎﻋﯽ ﺑﺠـﺎ ي ﮔﯿـ ﺎه زﻋﻔـﺮان ﺑﻌﻨـﻮان ﺗﻘﻠـﺐ اﺳﺘﻔﺎده ﻣﯽﺷﻮد. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ اﺛﺮات ﻧﺎﻣﻄﻠﻮب ﺑﺮﺧﯽ رﻧﮓﻫﺎي ﺻﻨﺎﻋﯽ ﻣﺎﻧﻨﺪ ﺗﺎرﺗﺮازﯾﻦ ﺑﺮ ﺳﻼﻣﺖ اﻧﺴﺎن، اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑـﺎ ﻫـﺪف ﺗﻌﯿﯿﻦ ﻣﯿﺰان ﺷﯿﻮع اﺳﺘﻔﺎده از اﯾﻦ رﻧﮓ در ﺗﻬﯿﻪ ﺟﻮﺟﻪ ﮐﺒﺎﺑﯽ ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻏﺬاي ﭘﺮﻣﺼﺮف در اﺳﺘﺎن اردﺑﯿﻞ اﻧﺠﺎم ﺷﺪ. روش ﮐﺎر: در ﯾﮏ ﻣﻄﺎﻟﻌـﻪ ﻣﻘﻄﻌﯽ- ﺗﺤﻠﯿﻠـﯽ ﺑـﻪ روش ﺗﺼﺎدﻓﯽ ﺳﺎده ﺗﻌﺪاد550 ﻧﻤﻮﻧـﻪ از ﺟﻮﺟﻪﮐﺒﺎﺑﯽﻫﺎي رﻧـﮓ ﺷـﺪه در ﺷﻬﺮﻫﺎي اﺳﺘﺎن اردﺑﯿﻞ در ﺳـﺎل 1395 ﺑﺮاي ﺑﺮرﺳﯽ اﻧﺘﺨﺎب ﺷــﺪﻧﺪ. ﺑﺮاي اﺳــﺘﺨﺮاج رﻧﮓ ﻣﻮﺟﻮد در ﻧﻤﻮﻧﻪﻫﺎي ﺑﺮداﺷـﺘﯽ از روش ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓـﯽ ﺑـﺎ ﻻﯾـﻪ ﻧـﺎزك اﺳﺘﻔﺎده ﺷﺪه و ﻧﺘﺎﯾﺞ ﺑﺎ اﺳــﺘﺎﻧﺪارد ﻣﻠـــﯽ اﯾـــﺮان ﺑـــﻪ ﺷـــﻤﺎره 2634 ﻣﻘﺎﯾﺴـﻪ ﺷﺪﻧﺪ. دادهﻫﺎ ﺗﻮﺳﻂ آزﻣﻮنﻫﺎي آﻣﺎري ﺗﻮﺻﯿﻔﯽ ﺗﺠﺰﯾﻪ و ﺗﺤﻠﯿﻞ ﺷﺪﻧﺪ. ﯾﺎﻓﺘﻪ ﻫﺎ: ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ از ﮐﻞ ﻧﻤﻮﻧﻪﻫﺎي ﺟﻮﺟﻪ ﮐﺒﺎﺑﯽ ﺗﻬﯿﻪ ﺷﺪه ﺑﺮاي ﻣﺼﺮف در اﺳﺘﺎن اردﺑﯿـﻞ ﻧﺰدﯾـﮏ ﺑـﻪ ﯾـﮏ ﺳـﻮم )31/81%( از رﻧﮓ ﺗﺎرﺗﺮازﯾﻦ اﺳﺘﻔﺎده ﺷﺪه ﺑﻮد. ﺑـﺎ اﯾـﻦ ﮐـﻪ ﺑـﺎ اﺳـﺘﻔﺎده از ﺿـﺮﯾﺐ ﻫﻤﺒﺴـﺘﮕ ﯽ اﺳـﭙﯿﺮﻣﻦ راﺑﻄـﻪ ﺑـﯿﻦ رﻧـﮓ اﺳﺘﻔﺎدهﺷﺪه در ﻧﻤﻮﻧﻪﻫﺎ ﺑﺎ ﻣﺤﻞ ﻧﻤﻮﻧﻪ ﺑﺮداري ارﺗﺒﺎط ﻣﻌﻨـﯽ داري ﻣﺸـﺎ ﻫﺪه ﻧﺸـﺪ، وﻟـﯽ درﺻـﺪ اﺳـﺘﻔﺎده از اﯾـﻦ رﻧـﮓ در ﻧﻤﻮﻧﻪﻫﺎي ﺗﻬﯿﻪ ﺷﺪه در ﺷﻬﺮﻫﺎي ﻣﺨﺘﻠﻒ ﻣﺘﻔﺎوت ﺑﻮد، ﺑﻄﻮري ﮐﻪ درﺻﺪ رﻧﮓ ﻣﻮرد اﺳﺘﻔﺎده در ﺷﻬﺮﺳﺘﺎن ﺳﺮﻋﯿﻦ ﺑﯿﺸـﺘﺮ )35/29%( و در ﺷﻬﺮﺳﺘﺎن ﮐﻮﺛﺮ ﮐﻤﺘﺮ )21/95%( ﺑﻮد. ﻧﺘﯿﺠﻪﮔﯿﺮي: ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﻧﺸﺎن داد ﮐﻪ در ﮐﻠﯿﻪ ﺷﻬﺮﻫﺎي اﺳﺘﺎن اردﺑﯿـﻞ از رﻧـﮓ ﻣﺼـﻨﻮﻋﯽ ﺗـﺎرﺗﺮازﯾﻦ ﺑـﺮاي ر ﻧـﮓ ﮐـﺮدن ﺟﻮﺟﻪﮐﺒﺎﺑﯽ ﺑﻪ ﺟﺎي رﻧﮓ زﻋﻔﺮان اﺳﺘﻔﺎده ﻣﯽﺷﻮد و ﺗﻘﺮﯾﺒﺎ ﯾﮏ ﺳﻮم ﻧﻤﻮﻧﻪﻫﺎي ﺟﻮﺟﻪ ﮐﺒﺎﺑﯽ ﻣﻮرد ﻣﺼﺮف، آﻟـﻮده ﺑـﻪ رﻧـﮓ ﻣﺼﻨﻮﻋﯽ ﺗﺎرﺗﺮازﯾﻦ ﺑﻮدﻧﺪ.

Sometimes artificial dyes are used instead of saffron as a fraud to improve the color of grilled chicken. Due to the adverse effects of some industrial colors such as tartrazine on human health, this study was conducted to determine the prevalence of using this color instead of saffron in the preparation of grilled chicken. Methods: In a cross-sectional analytical study, 550 samples of colored grilled chicken were collected in a simple random sampling method in the cities of Ardabil province, 2016. Thin layer chromatography was used to extract the dye in the collected samples and the results were compared with the National Standard of Iran No. 2634. Data were analyzed by descriptive statistical tests. Results: The results showed that of the total samples of grilled chicken prepared for consumption in Ardabil province, about one third (31.81%) of tartrazine dye was used. Although, there was not significant correlation between the colors used in the samples and the sampling site using the Spearman Correlation Coefficients the percentage of using this color was different among different cities of the Ardabil province. The highest percentage of color was found in Sarein city (35.29%) and the lowest was in Kosar city (21.95%). Conclusion: The present study showed that in all cities of Ardabil province, synthetic tartrazine is used to dye grilled chicken instead of saffron dye. Almost one third of the grilled chicken samples were contaminated with tartrazine synthetic dye.