风味发酵乳中香精关注成分的筛选及暴露风险评估  

Screening for and Exposure Risk Assessment of Added Flavor Substances of Concern in Fermented Dairy Products

作　　者：李昊泽 石丽丽 曹学丽[1] 韩天 裴海闰[1] LI Haoze;SHI Lili;CAO Xueli;HAN Tian;PEI Hairun(Beijing Advanced Innovation Center for Food Nutrition and Human Health,School of Light Industry and Technology,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京食品营养与人类健康高精尖创新中心,北京工商大学轻工科学技术学院,北京100048

出　　处：《食品科学》2021年第18期254-260,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFC1604306)。

摘　　要：采用正己烷萃取-气相色谱-质谱及保留指数定性的方法,定性分析12个品牌的75个香精样品组成成分。结果表明:共检测、鉴定148个成分,结合半致死量、检出率、相对含量,筛选19个香精关注成分;建立并优化顶空-固相微萃取-气相色谱-串联质谱(多反应监测模式)的定量分析方法,方法学验证具有良好的精密度和回收率。采用该方法对110个市售风味发酵乳样品所含19个关注成分进行定量分析,检测到2,3-丁二酮、苯甲醛、麦芽酚、乙基麦芽酚、香兰素等检出率和平均含量较高的成分;结合定量分析结果和我国乳制品消费情况,进行基于毒理学关注阈值方法的暴露评估的结果表明,乙基麦芽酚在所有消费人群中均有超出毒理学阈值的情况出现,因此其对所有年龄段人口均有暴露风险。相对于其他人群,1~3岁儿童对多数香精成分的暴露风险显著高于其他人群,值得进一步研究。Totally 75 samples of 12 brands of food flavors commonly used in dairy products were analyzed qualitatively for their compositions by n-hexane extraction and gas chromatography-mass spectrometry(GC-MS)based on retention indices.A total of 148 compounds were identified,of which 19 were determined as flavor components of concern by median lethal doses(LD50),detection rates and relative contents.A quantitative analytical method for the 19 flavor substances of concern in 110 samples of fermented dairy products was established,optimized,and evaluated using headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS/MS)operated in the multiple reactions monitoring(MRM)mode.2,3-Butanedione,benzaldehyde,maltol,ethyl maltol,and vanillin were detected at high prevalence and average levels.Based on the quantitative results and the consumption of dairy products in China,exposure risk assessment of the 19 flavor substances was carried out using the threshold of toxicological concern(TTC)approach,which indicated that the intake of ethyl maltol in all age groups of consumers exceeded the TTC,suggesting high exposure risks.The risk of dietary exposure to most of these flavor substances in children aged 1–3 years was higher than in other age groups,which needs to be further explored.

关 键 词：风味发酵乳 香精成分 固相微萃取 气相色谱-质谱联用 暴露风险评估 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TS252.54[轻工技术与工程—食品科学与工程]