烹调因子在农药残留膳食暴露评估中应用  

Effect of cooking on pesticide residues and application of cooking factors in dietary exposure assessment

作　　者：赖珏琼[1] 田子华[2] 潘康标[2] 吴永宁[3] 刘沛[1] 王灿楠[1] 

机构地区：[1]东南大学公共卫生学院营养与食品卫生学系,江苏南京210009 [2]江苏省农产品质量检验测试中心 [3]中国疾病预防控制中心营养与食品安全所

出　　处：《中国公共卫生》2009年第4期402-404,共3页Chinese Journal of Public Health

基　　金：国家自然科学基金(30671763);国家"十一五"科技支撑计划重大项目食品安全关键技术资助项目(2006BAK02A01)

摘　　要：目的研究烹调对蔬菜中有机磷农药残留的去除作用及烹调因子对膳食暴露评估的影响。方法检测烹调前后农药的膳食暴露水平;分别计算并比较是否考虑烹调因子时有机磷农药的膳食暴露水平。结果烹调对不同种类有机磷农药均有去除作用;5种农药的烹调因子在0.06～0.88之间,差异有统计学意义(P<0.01);在同一条件下,烹调对农药去除作用由强到弱依次为乙酰甲胺磷、毒死蜱、杀螟硫磷、乐果及三唑磷;烹调时间越长,蔬菜中有机磷农药残留越少;考虑烹调效应后,人群膳食中有机磷农药摄入量明显降低;忽略烹调作用时通过青菜和芹菜摄入人体毒死蜱的量分别占每日容许摄入量(ADI)的166.67%和105%,而考虑烹调因素后,这一比例分别降至其ADI的100%和15.75%。结论在膳食暴露评估过程中,必须考虑烹调因素的影响,才能准确评价人群膳食暴露水平。Objective To study the removal effects of cooking on organophosporus pesticides in vegetables and the influece of cooking factors in dietary exposure assessment. Methods The concentrations of the pesticides were analyzed before and after cooking then cooking factors were calculated. Dietary exposure levels of the pesticides were calculated and compared with or without the consideration of cooking factors. Results The residue levels of the organophosphorus pesticides were different for different kinds of pesticide（ F = 18. 758, P 〈 0. 01 ）, and the cooking factors were within the range of 0.06 - 0. 88. According to the percentage of the pesticides removed, the sequence of the pesticides was acephate 〉 chlorpyrilos 〉 fenitrothion 〉 dimethoate 〉 triazophos. The longer the vegetables were cooked , the less residual levels of the organophosphorus pesticides left . The intake levels of organophosphosphorus pesticides were reduced with the consideration of cooking factors. Conclusion With the consideration of the influence of cooking, more precise assessment for the dietary exposure can be achieved dietary exposure assessment.

关 键 词：有机磷 农药残留 暴露评估 烹调加工 

分 类 号：R155.51[医药卫生—营养与食品卫生学]