葡萄酒中氨基甲酸乙酯污染评估  

Contamination Assessment of Dietary Ethyl Carbamate in Wine

作　　者：周萍萍[1] 周蕊[1] 赵云峰[1] 吴永宁[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《中国食品卫生杂志》2008年第3期208-210,共3页Chinese Journal of Food Hygiene

基　　金：国家自然科学基金(30771812);国家科技支撑计划食品安全关键技术重大项目(2006BAK02A01)

摘　　要：目的对葡萄酒中氨基甲酸乙酯进行污染评估,分析其摄入患肺癌的风险。方法采用个体食品研究方法了解葡萄酒中氨基甲酸乙酯的污染水平,结合2002年全国营养调查数据,剂量反应模型BMDL和暴露边界比(Margin of Exposure,MOE)进行评估。结果葡萄酒中氨基甲酸乙酯平均暴露量每天1.6ng/kgBW患肺癌的MOE为188000;氨基甲酸乙酯较高的暴露量(97.5百分位)每天12.9ng/kgBW,患肺癌的MOE为23000。结论对我国葡萄酒中氨基甲酸乙酯的暴露应给予关注。Objective The exposure of ethyl earbamate （EC） in wine was assessed and related to its risk on lung tumor. Method The risk of EC exposure was assessed from the contamination level, the consumption of wine in 2002, the Benchmark dose low limit （BMDL） and the margin of exposure （MOE）. Results The mean exposure of EC from wine was 1.6 ng/kg of body weight per day and related MOE was 188 000 when choosing lung tumors as the critical end-point. High exposure （97.5%） of EC was 12.9 ng/kg of body weight per day and related MOE was 23 000. Conclusion EC exposure in wine would be of concern in China.

关 键 词：葡萄酒 乌拉坦 危险性评估 暴露边界比 

分 类 号：R155.5[医药卫生—营养与食品卫生学]