高糖食品中2-(4-甲氧基苯氧基)丙酸钠的风险评估  

Risk assessment for the sodium 2-( 4- methyoxy- phenoxy)propanoate in high sugar food

作　　者：崔海萍[1] 周佺[2] 吴炜亮[1] 卢姗[1] 黄翠莉[1] 何春林 李晓明[1] 龙顺荣 

机构地区：[1]国家食品质量监督检验中心(广东)广东产品质量监督检验研究院,广东佛山528300 [2]广州市食品药品监督管理局审评认证中心,广东广州510030 [3]广东省肇庆市食品药品检验所,广东肇庆526060

出　　处：《食品工业科技》2016年第7期268-273,共6页Science and Technology of Food Industry

基　　金：国家质检总局科技计划项目(2013QK277)

摘　　要：为探讨化学合成的芳氧羧酸类化合物2-(4-甲氧基苯氧基)丙酸钠在食品生产中作为食品添加剂的安全性,本文采用动物实验对化学合成的2-(4-甲氧基苯氧基)丙酸钠进行毒理学评价,采用高效液相色谱法对食品中2-(4-甲氧基苯氧基)丙酸钠的使用率进行研究。毒理学实验结果表明,化学合成的2-(4-甲氧基苯氧基)丙酸钠的半数致死量LD_(50)为6577 mg/kg bw,哺乳动物微粒体酶实验及小鼠精子畸形实验分别显示其未见明显的致突变性及遗传毒性。色谱检测结果表明,月饼、糖果及糕点等3类高糖食品的2-(4-甲氧基苯氧基)丙酸钠使用率较高,其中平均使用量分别为149.48±1.26、52.30±1.87、71.31±1.39 mg/kg;中位值使用量分别为118.05±2.11、72.58±0.94、(65.77±1.02)mg/kg;95%位值使用量分别为439.97±2.06、340.77±1.45、137.63±1.62 mg/kg。综合毒理学评价结果及2-(4-甲氧基苯氧基)丙酸钠的使用情况进行风险评估,结果表明添加量为95%位值使用量时,化学合成的2-(4-甲氧基苯氧基)丙酸钠暴露量已超出其ADI值,可能会对高糖食品的安全性造成影响。To investigate the safety of chemical synthesized aryloxycarboxylic acid- sodium 2- （4- methyoxy- phenoxy） propanoate （CPMP）in food manufacture as food additive, the toxicological evaluation of CPMP was studied by employing animal tests and the utilization investigation was preceded using high performance liquid chromatography.The toxicological results indicated that the LD50 of CPMP was 6577 mg/kg bw,and the Ames test and the mice sperm abnormality test were separately demonstrated that the CPMP had no significant mutagenicity and genetic toxicity. The detection results of HPLC showed that CPMP was applied frequently in mooncakes, candies and pastries, the average additive quantities were 149.48 ± 1.26, 52.30 ± 1.87, 71.31 ± 1.39 mg/kg, respectively,the median additive quantities were 118.05 ± 2.11,72.58 ± 0.94,65.77 ± 1.02 mg/kg, respectively; the 95% additive quantities were 439.97 ± 2.06,340.77 ± 1.45,137.63 ± 1.62 mg/kg, respectively.The risk assessment of CPMP result suggested that CPMP may influence on the safety of high sugar foods when the additive amount of CPMP was more than the 95% additive amount attributed to exposed quantity beyond the ADI.

关 键 词：高糖食品 芳氧羧酸类化合物 2-(4-甲氧基苯氧基)丙酸钠 风险评估 

分 类 号：TS201.6[轻工技术与工程—食品科学]