Heavy metals in groups 3–16 in periods 4 and greater. They exist naturally in the earth’s crust. People are exposed to heavy metals by the inhalation of polluted air and via the intake of contaminated food. People are exposed to lead (Pb), one of heavy metals, by consuming foods that are contaminated from the environment. Pb is ubiquitous in the environment and accumulates in plants and animals that eat contaminated plants. The Pb in foods before and after processing were analyzed via Inductively coupled plasma with mass spectrometry to determine the effects of the procedures on the Pb migration and residue. This analytical method was verified to have a limit of detection of 0.011–0.859 µg/kg, acceptable linearity with the regression coefficient of 0.999, relative recoveries of 78.1–89.9% and repeatability of 1.4–7.7%. The amount of Pb was reduced during the following processes: more than 79.6% by extracting ginseng, extracting red ginseng and balloon flower roots via alcohol, more than 47.9% by blanching Chwinamul, more than 18.2% by brewing coffee with cold and hot water, more than 22.2% by extracting juices from fruits and peeling fruits. Therefore, proper cooking and food processing can be advantageous in terms of reducing exposure to Pb.

时期4和更高时期中3-16组的重金属。它们自然存在于地壳中。吸入污染的空气和摄入受污染的食物会使人接触重金属。人们通过食用受环境污染的食物而暴露于重金属之一的铅（Pb）中。铅在环境中无处不在，并在食用受污染植物的动植物中积累。通过电感耦合等离子体质谱法分析加工前后的食品中的Pb，以确定该方法对Pb迁移和残留的影响。经验证，该分析方法的检出限为0.011-0.859 µg / kg，线性良好，回归系数为0.999，相对回收率为78.1-89.9％，重复性为1.4-7.7％。在以下过程中减少了Pb的含量：通过提取人参，通过酒精提取红参和桔梗花根的比例超过了79.6％，通过对白花win木的漂白使该比例降低了47.9％以上，通过用冷热水冲泡咖啡的比例超过了18.2％，通过从水果中提取果汁和去皮水果的比例超过22.2％。因此，就减少铅的暴露而言，适当的烹饪和食物加工可能是有利的。