欧盟对烟熏香味料的风险评估  

Risk assessment of smoke flavorings in European Union

作　　者：尚平平[1] 成涛[2] 樊美娟[1] 谢复炜[1] 赵乐[1] 乔梁峻 张春晖[2] SHANG Pingping;CHENG Tao;FAN Meijuan;XIE Fuwei;ZHAO Le;QIAO Liangjun;ZHANG Chunhui(Zhengzhou Tobacco Research Institute,CNTC Zhengzhou,Henan 450001,China;NanjingCigarette Factory,Jiangsu Zhongyan Industry Co.,Ltd.,Nanjing,Jiangsu 210012,China)

机构地区：[1]中国烟草总公司郑州烟草研究院,郑州450001 [2]江苏中烟工业有限责任公司南京卷烟厂

出　　处：《公共卫生与预防医学》2019年第2期84-89,共6页Journal of Public Health and Preventive Medicine

基　　金：郑州烟草研究院院长科技发展基金(322016CA0240)

摘　　要：烟熏香味料是在有氧条件下对木材进行受控热解,然后通过对蒸汽冷凝物和液体进行分馏而得到的混合物。由于烟熏香味料成分复杂,其评价不能直接采用食品添加剂的日容许摄入量安全性评价标准,因此,欧洲食品安全局要求食品接触材料、酶、香料和加工助剂工作组建立适用于烟熏香味料的风险评估方法。工作组根据烟熏香味料特点,提出了仅适用于烟熏香味料的评估方法——安全边界(MOS)。MOS是90 d亚慢性动物试验关键效应的无有害作用的最高剂量(NOAEL)与预期的膳食暴露的比值。如果无遗传毒性,MOS>300时,使用及使用水平不需要关注;当MOS≤300时,使用及使用水平需要引起关注。欧盟委员会根据欧洲食品安全局的评价结果,结合成分、变异性、稳定性、毒理学数据质量和社会政治因素等,对风险可接受的烟熏香味料进行授权批准。The smoke flavoring is a mixture of controlled pyrolysis of wood under aerobic conditions followed by fractional distillation of steam condensate and liquid. Because of the smoke flavoring’s complex composition, its evaluation cannot directly adopt the safety evaluation criteria for the daily allowable intake of food additives. Therefore, the European Food Safety Authority (EFSA) requires the Working Group on Food Contact Materials, Enzymes, Perfumes, and Processing Aids to establish a risk assessment method for smoke flavoring. Based on the characteristics of smoke flavoring and the limited toxicological data available, the panel proposed an evaluation method that is only applicable to smoke flavoring-Margin of Safety (MOS). MOS is the ratio of the highest dose of no-observed-adverse-effect level (NOAEL) to the expected dietary exposure for the key effects of the 90 d sub-chronic animal test. If there is no genotoxicity, MOS>300, it does not require an attention to the use and use level;when MOS is ≤ 300, the use and the use level need attention. The European Commission, in accordance with the results of the European Food Safety Authority’s evaluation, combines the composition, variability, stability, toxicological data quality and socio-political factors to authorize the approval of smoke flavoring that has an acceptable risk.

关 键 词：烟熏香味料 风险评估 安全边界 

分 类 号：R155[医药卫生—营养与食品卫生学]