黄酒中苯甲酸本底含量与溯源分析及初步风险评估  

Determination,source analysis and preliminary risk assessment of benzoic acid in rice wine

作　　者：肖潇 李国辉 雍凌 包汇慧 隋海霞 钟其顶 宋雁 XIAO Xiao;LI Guohui;YONG Ling;BAO Huihui;SUI Haixia;ZHONG Qiding;SONG Yan(China National Center for Food Safety Risk Assessment,Beijing 100022,China;Chinese Productivity Promotion Center of Fermentation Industry,Beijing 100027,China)

机构地区：[1]国家食品安全风险评估中心,北京100022 [2]发酵行业生产力促进中心,北京100027

出　　处：《中国食品卫生杂志》2020年第3期306-311,共6页Chinese Journal of Food Hygiene

摘　　要：目的对黄酒中苯甲酸的本底含量进行调查与溯源分析,并对我国居民成年饮黄酒者的苯甲酸摄入量进行评估以了解其健康风险。方法从山东省、浙江省、江苏省、福建省、上海市等我国主要五大黄酒产区采集黄酒样品231份及其加工原料15份,并采用液相色谱法对其中苯甲酸及其前体物质的含量进行测定;采用苯甲醛和苯丙氨酸模拟试验以及实际样品加速试验对黄酒中苯甲酸的来源进行溯源分析;并采用简单分布评估方法对我国居民成年饮黄酒者的苯甲酸摄入量进行评估。结果黄酒中苯甲酸检出率为99.13%(229/231),含量范围为ND(未检出)~37.00 mg/L,均值为2.28 mg/L。其中,98份成品酒中,苯甲酸检出率为100.00%(98/98),含量范围为ND^1.60 mg/L,均值为0.52 mg/L;133份基础酒中,苯甲酸检出率为98.50%(131/133),含量范围为ND^37.00 mg/L,均值为3.58 mg/L。溯源分析结果显示,黄酒中苯甲酸主要来自加工原料带入、苯丙氨酸降解以及苯甲醛氧化生成。暴露评估结果显示,我国黄酒消费人群苯甲酸的平均暴露量为0.001 mg/kg BW,占每日允许摄入量(ADI)的0.02%;P95暴露量为0.005 mg/kg BW,占ADI的0.1%。结论黄酒中苯甲酸的检出率高但本底含量较低,其主要来源为加工原料带入、苯丙氨酸降解以及苯甲醛氧化生成;我国居民成年饮黄酒者的苯甲酸的暴露风险较低。Objective To analyze the concentration and source of benzoic acid in rice wine and evaluate the health risk of dietary benzoic acid intake from rice wine among adult consumers in China.Methods 231 samples of rice wine and 15 samples of raw materials were collected from five main rice wine production areas in China,including Shandong,Zhejiang,Jiangsu,Fujian and Shanghai;the content of benzoic acid and its precursors were determined by high performance liquid chromatography;the sources of benzoic acid in rice wine were analyzed by the benzaldehyde and phenylalanine simulation test and the real sample acceleration test;the benzoic acid intake among adult consumers was evaluated by simple distribution assessment method.Results In all rice wine samples,the detection rate of benzoic acid was 99.13%(229/231),the concentration range of benzoic acid was ND(not detectable)-37.00 mg/L,and the average was 2.28 mg/L.In 98 end products,the detection rate of benzoic acid was 100.00%(98/98),the concentration range of benzoic acid was ND-1.60 mg/L,and the average was 0.52 mg/L;in 133 base wine samples,the detection rate of benzoic acid was 98.50%(131/133),the content range of benzoic acid was ND-37.00 mg/L,and the average was 3.58 mg/L.The result of source analysis showed that the benzoic acid in rice wine mainly came from raw materials,degradation of phenylalanine and oxidation of benzaldehyde.Exposure assessment result showed that the average exposure of benzoic acid for rice wine consumers in China was 0.001 mg/kg BW,accounting for 0.02%of the acceptable daily intake(ADI);and the 95 th percentile was 0.005 mg/kg BW,accounting for 0.1%of the ADI.Conclusion The detection rate of benzoic acid in rice wine was high but the concentration was low.Source analysis result indicated that benzoic acid in rice wine mainly came from raw materials,degradation of phenylalanine and oxidation of benzaldehyde;the health risk of benzoic acid exposure to adult rice wine consumers in China was low.

关 键 词：苯甲酸 食品添加剂 黄酒 含量调查 溯源分析 暴露评估 

分 类 号：R155[医药卫生—营养与食品卫生学]