研究报告

  • 姜子岸,吕芬,张晓岚,龙朝阳,余应新.广东省食品中的氯丙醇酯水平及其人体暴露评估[J].环境科学学报,2018,38(7):2941-2947

  • 广东省食品中的氯丙醇酯水平及其人体暴露评估
  • Levels of chloropropanol esters in food in Guangdong Province and the associated human exposure assessment
  • 基金项目:国家自然科学基金项目(No.21677094)
  • 作者
  • 单位
  • 姜子岸
  • 上海大学环境与化学工程学院, 环境污染与健康研究所, 上海 200444
  • 吕芬
  • 广东省疾病预防控制中心, 卫生化验所, 广州 511430
  • 张晓岚
  • 上海大学环境与化学工程学院, 环境污染与健康研究所, 上海 200444
  • 龙朝阳
  • 广东省疾病预防控制中心, 卫生化验所, 广州 511430
  • 余应新
  • 上海大学环境与化学工程学院, 环境污染与健康研究所, 上海 200444
  • 摘要:氯丙醇酯是氯丙醇与脂肪酸反应的一类污染物,该文旨在通过评估食品中的此类污染物对不同人群进行暴露风险评估.在广东省的3个地区采集了包括油条、方便面饼和麻花在内的食品样品,用GC-MS测定了4种氯丙醇酯类化合物,其中主要为2-MCPD酯和3-MCPD酯.氯丙醇酯浓度最高的为麻花,其次为方便面饼和油条.样品中3-MCPD酯和2-MCPD酯的浓度范围分别为n.d.~0.49 mg·kg-1和n.d.~0.64 mg·kg-1.不同样品中2-MCPD酯的浓度均大于3-MCPD酯.对各个年龄的人群暴露评估的结果表明,3~9岁儿童的3-MCPD酯的暴露大于耐受量(TDI)0.8 μg·kg-1 ·d-1,青年与成年组均小于每日最大耐受量(PMTDI)2 μg·kg-1 ·d-1.本研究中的食品样本,对于儿童的暴露均存在健康风险,所以应该减少对油炸食品的摄入量以降低氯丙醇酯对儿童造成的健康风险.
  • Abstract:Chloropropanol esters are the reaction products of chloropropanol with fatty acids. The aim of the present study is to evaluate the risks of different groups of people exposed to these compounds in foods. The samples of foods, which included fried dough sticks, instant noodles, and twisted dough, were collected in three cities in Guangdong Province. Contents of four chloropropanol esters were determined by GC-MS. Among them, the esters of 2-MCPD and 3-MCPD were the predominant compounds. The highest concentrations of chloropropanol esters were found in twist dough samples, followed by instant noodles and fried dough sticks. The concentrations of the esters of 3-MCPD and 2-MCPD ranged from n.d. to 0.49 and from n.d. to 0.64 mg·kg-1 in the samples, respectively. The concentrations of 2-MCPD esters were higher than those of 3-MCPD esters in all samples. The human exposure to chloropropanol esters via food ingestion was assessed. The results showed that exposure of children with ages of 3~9 years to 3-MCPD esters was greater than TDI (0.8 μg·kg-1·d-1), whereas exposure of youths and adults was lower than the corresponding TDI (2 μg·kg-1·d-1). Thus, consumption of these foods poses a risk to health of children and the intake of fried foods should be reduced to decrease the risk to health of children.

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