女大学生人群凉果添加剂暴露的风险评估  

Risk assessment for exposure to food additives in preserved fruits among female college students

作　　者：柳春红[1] 谢艳云[1] 孙远明[1] 张明明[1] 邓颖妍[1] 

机构地区：[1]华南农业大学食品学院,广东省食品质量安全重点实验室,广东广州510642

出　　处：《现代预防医学》2012年第16期4102-4104,共3页Modern Preventive Medicine

基　　金：广东省科技计划项目(2008B021400007)

摘　　要：目的评估广式凉果添加剂残留的人群暴露风险,为凉果的风险管理提供依据。方法以食物频率问卷法收集大学生人群凉果摄入量数据,依国标方法检测凉果中糖精钠、甜蜜素、二氧化硫、苯甲酸、山梨酸5种添加剂残留量,采用点评估和简单分布模型评价广式凉果添加剂的暴露风险。结果点评估(按平均值估计)显示,5种添加剂摄入量占ADI值的百分比分别为18.29%(二氧化硫)、27.72%(山梨酸)、60.24%(苯甲酸)、68.14%(糖精钠)和94.25%(甜蜜素)。简单分布模型则显示,摄入量95%上下限占ADI的百分比分别为:1.24%～1.57%(二氧化硫)、1.73%～2.20%(苯甲酸和山梨酸)、12.61%～15.99%(甜蜜素)、17.33%～21.99%(糖精钠)。结论甜味剂的暴露风险相对高于防腐剂和漂白剂,在凉果消费的安全风险管理中须重视对甜味剂的管理。OBJECTIVE To evaluate the risk for exposure to food additives in preserved fruits, and provide reference for risk management of preserved fruits. METHODS Preserved fruits intake data was collected by food frequency questionnaire. The ad- ditives residues of sodium saccharin, sodium cyel-,nate, sulfur dioxide, benzoic acid and sorbic acid in preserved fruits were detected by the national standards. Exposure assessments of the additives were carried out by point assessment and simplified distribution models. RESULTS The point estimation based ,-n the mean intake and residue showed that the intakes of the five additives were 18.29% （sulfur dioxide）, 27.72% （sorbic acid）, 60.24% （benzoic acid）, 68.14% （sodium saccharin） and 94.25% （sodium cyclamate） of the ADIs. The simplified distribution model showed that 95% confidence limit （CL） of the in- takes of the five additives were 1.24%-1.57% （sulfur dioxide）, 1.73%-2.20% （benzoic acid and sorbic acid）, 12.61%- 15.99% （sodium cyclamate） and 17.33%-21.99% （sodium saccharin） of the ADIs. CONCLUSION The findings suggest that the exposure risk of sweetener was higher than preservative and bleaching agent. It should be paid more attention to supervision of the sweetener in risk management of preserved fruits in future.

关 键 词：凉果 添加剂 暴露 风险评估 

分 类 号：R15[医药卫生—营养与食品卫生学]