福建红曲黄酒中氨基甲酸乙酯的风险评估  

Risk Assessment of Ethyl Carbamate in Hongqu Yellow Rice Wine Produced in Fujian

作　　者：黄祖新[1] 李欣[1] 邓剑清[1] 

机构地区：[1]福建师范大学生命科学学院,福建福州350117

出　　处：《酿酒科技》2017年第7期58-61,共4页Liquor-Making Science & Technology

基　　金：福建省区域发展科技重大项目(2016N3015)

摘　　要：为了对福建省居民经红曲黄酒中摄入氨基甲酸乙酯进行风险评估,分析其暴露量对健康损害的风险。利用2002年5省市18岁及以上人群黄酒消费量调查数据,以及采集不同类型、不同酒龄的红曲黄酒样品中氨基甲酸乙酯的检测结果,采用膳食暴露评估方法对人群经红曲黄酒摄入氨基甲酸乙酯进行风险评估。试验结果表明,红曲黄酒样品中氨基甲酸乙酯的平均含量为0.091 mg/kg、最大值为0.20 mg/kg。18岁以上一般人群黄酒氨基甲酸乙酯平均暴露量为9.81 ng/kg·bw,暴露限值MOE为30581,暴露限值(全部人群)MOE>10 000。对于18岁及以上全部人群,红曲黄酒中氨基甲酸乙酯暴露量对健康损害的风险较低。In order to assess the health risk of exposure to dietary ethyl carbamate intake from Hongqu yellow rice wine for residents in Fujian, the consumption data of Hongqu yellow rice wine consumed by residents aged 18 and above in five Chinese provinces in 2002 and the measuring results of ethyl carbamate in Hongqu yellow rice wine of different types/ages were collected for dietary exposure assessment. The mean and maximum values of ethyl carbamate in Hongqu yellow rice wine samples were 0.091 mg/kg and 0.20 mg/kg respectively. The average exposure value and the margin of exposure （MOE） value of ethyl carbamate among population aged 18 and above were 9.81 ng/（kg · bw） and 30581. The margin of exposure （MOE） value （overall population） was greater than 10000. As a result, the health risk of the population aged 18 and above caused by ethyl carbamate intake from Hongqu yellow rice wine was relatively low.

关 键 词：氨基甲酸乙酯 红曲黄酒 暴露评估 暴露边界比 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]