最近，网上流传视频显示，不锈钢厨具若长期盛放盐水、醋、果汁等酸性物质，会使不锈钢受到腐蚀，从而释放出里面的重金属铬。

Recently, the video circulating on the Internet shows that if stainless steel kitchen utensils are containing salt water, vinegar, juice and other acids for a long time, stainless steel corrosion, thus releasing the heavy metal chromium inside.

持续性地使用释放铬的不锈钢厨具，会造成铬中毒，危害人体的肝功能。

Continuous use of stainless steel kitchenware that releases chromium can cause chromium poisoning and harm the liver function of the human body.

不锈钢厨具真的会被腐蚀并造成铬中毒吗?

Can stainless steel kitchen utensils really be corroded and cause chromium poisoning?

铬中毒的危害有多大?

How harmful is chromium poisoning?

记者就此采访了北京化工大学理学院副院长万平玉。

The reporter interviewed Wan Pingyu, deputy dean of the School of Science of Beijing University of Chemical Technology.

万平玉表示，只要不锈钢厨具在使用过程中不发生腐蚀，不锈钢厨具中的铬不会迁移到食物里，也就不会引起铬中毒。

Wan pingyu said that as long as the stainless steel kitchenware does not corrode in the process of use, the chromium in the stainless steel kitchenware will not migrate to the food, and will not cause chromium poisoning.

优质不锈钢厨具的耐腐蚀性很好，一般不会引起铬中毒。

The corrosion resistance of high-quality stainless steel kitchenware is very good, and generally will not cause chromium poisoning.

但需注意的是，酸性物质对不锈钢确实有腐蚀性，会使不锈钢里的铬溶出，使用不锈钢厨具时应加以防范。

However, it should be noted that the acid substance is indeed corrosive to the stainless steel, which will make the chromium in the stainless steel dissolve, so using the stainless steel kitchenware should be prevented.

“食盐和醋放在一起会有盐酸生成，将高浓度含量的醋和食盐同时放在不锈钢厨具中长时间高温加热烹煮，会腐蚀不锈钢厨具，从而溶出铬。”万平玉进一步解释。

"Salt and vinegar are put together to produce hydrochloric acid. When a high concentration of vinegar and salt is cooked at the same time at high temperature, it will corrode the stainless steel kitchenware and dissolve the chromium."Wan Pingyu further explained.

万平玉的解释有实验结论支撑。

Wan pingyu's explanation is supported by the experimental conclusions.

广东省揭阳市质量计量监督检测所曾于2010年做过一次实验，研究不锈钢厨具中铬迁移量的影响因素。

Guangdong Jieyang City Quality Measurement Supervision and Testing Institute has conducted an experiment in 2010 to study the influencing factors of chromium migration in stainless steel kitchenware.

这个被列入广东省科技计划项目的实验得出的结论是，不锈钢在乙酸液体中会受到腐蚀，使铬溶出并迁移到与之接触的食物里。

The experiment, which was included in the Guangdong Science and Technology Program, concluded that stainless steel was corroded in the acetic acid liquid, allowing chromium to dissolve and migrate into food in contact with it.

而不锈钢的腐蚀和铬溶出程度，与乙酸液体的浓度和温度有直接关系。

The degree of corrosion and chromium dissolution of stainless steel is directly related to the concentration and temperature of acetic acid liquid.

乙酸液体的浓度或温度升高，铬的迁移量会随之增高。

When the concentration or temperature of the acetic acid liquid increases, the migration amount of chromium will increase accordingly.

此外，不锈钢表面粗糙度增加，会降低不锈钢的耐腐蚀性，铬的迁移量也会增高。

In addition, the surface roughness of stainless steel increases, will reduce the corrosion resistance of stainless steel, chromium migration will also increase.

根据我国《食品安全国家标准 不锈钢制品》(GB 9684-2011)规定，不锈钢制品中铬的迁移量不能超过0.4毫克/平方分米。

According to China's "National Food Safety Standard for Stainless Steel Products" (GB 9684-2011), the migration of chromium in stainless steel products can not exceed 0.4 mg / m meter.

原卫生部在制定该限量标准时解释，一般情况下不锈钢制品在盛放、烹煮食物或与食品接触过程中，不构成食品安全风险;当不锈钢制品在使用中迁移的铬超过限量时，有可能危害人体健康。

The former Ministry of Health formulated the limit standard that stainless steel products do not pose food safety risks when serving, cooking food or contacting with food; when the chromium migration of stainless steel products exceeds the limit, it may harm human health.

我国质检部门曾多次表示，铬对皮肤、黏膜、消化道有刺激和腐蚀性，且容易进入人体细胞。

China's quality inspection department has repeatedly said that chromium is irritating and corrosive to the skin, mucous membrane and digestive tract, and is easy to enter human cells.

吸入较高含量的铬，会对肝、肾等内脏器官造成损伤，在人体内蓄积具有致癌性，还可能诱发基因突变。

Inhalation of a higher content of chromium will cause damage to the internal organs such as the liver and kidney, and the accumulation in the human body is carcinogenic, and may also induce gene mutations.

既然铬可能危害健康，那为何不要求不锈钢厨具不能含铬?

Since chromium may be harmful to health, why not that stainless steel kitchenware should not contain chromium?

答案是做不到。

The answer is that it cannot be done.

万平玉解释，不锈钢之所以不生锈，具有很好的耐腐蚀性，是因为不锈钢表面能自然形成一层稳定、致密、牢固的钝化膜，而铬是不锈钢表面形成钝化膜的必需组分。

Wan Pingyu explained that the stainless steel does not rust, has a very good corrosion resistance, because the stainless steel surface can naturally form a layer of stable, dense, firm passivation film, and chromium is the stainless steel surface formation of passivation film essential components.

优质不锈钢厨具的钝化膜很牢固很稳定，耐腐蚀性很好，正常使用既不会脱落也不会溶解，所以不会有铬溶出来并迁移到食物里引起中毒。

The passivation film of high quality stainless steel kitchenware is very strong and stable, and the corrosion resistance is very good. It will neither fall off or dissolve in normal use, so there will be no chromium dissolved out and migration to food to cause poisoning.

“但是，耐腐蚀性较差的劣质不锈钢厨具，容易腐蚀生锈污染食物，存在一定的铬中毒风险。”万平玉说，合格的不锈钢制品不仅必须含铬，而且必须含有足够的铬。

"However, inferior stainless steel kitchenware with poor corrosion resistance are easy to corrode rust contaminated food, and there is a certain risk of chromium poisoning."Wan Pingyu said that qualified stainless steel products must not only contain chromium, but also must contain enough chromium.

不锈钢制品的铬含量通常须达到13%以上，才能避免生锈腐蚀。

The chromium content of stainless steel products must usually reach more than 13% to avoid rust and corrosion.

劣质不锈钢厨具之所以容易生锈，正是因为其铬含量不达标而影响了耐腐蚀性。

Poor quality stainless steel kitchenware is easy to rust, it is because its chromium content is not up to standard and affect the corrosion resistance.

本应起防护作用的铬，反而会迁移到食物里成了健康祸患。

Chromium, which should be protective, instead moves into food and becomes a health hazard.

所以，要避免不锈钢厨具引起铬中毒，首先必须保证厨具本身的不锈钢品质。

So, want to avoid stainless steel kitchenware to cause chromium poisoning, must ensure the stainless steel quality of kitchenware itself above all.

其次，“如遇到容易生锈的不锈钢厨具，少用不用为好。”万平玉说。

Secondly, " such as easy to rust stainless steel kitchenware, use less or not use,for the better."Wan Pingyu said.

根据质检部门的提示，不锈钢厨具应避免长时间接触酸、碱类物质;勿用不锈钢厨具煎熬中药，以防不锈钢在加热条件下与中药里的生物碱和有机酸反应，使铬溶出;不锈钢厨具变形或者表层磨损、变粗糙时，应及时更换。

According to the tips of the quality inspection department, stainless steel kitchenware shall avoid contact with acid and alkali for a long time; do not use stainless steel kitchenware for Chinese medicine to prevent the stainless steel from react with alkaloids and organic acids in Chinese medicine to make chromium dissolution; when stainless steel kitchenware is deformed or surface wear and rough, it shall be replaced in time.

--------copy from Sohu focus.