北京市售畜禽肉类预制菜和方便菜肴中多元素含量分析及有害元素健康风险评价  

Content Analysis of Multi-elements and Health Risk Assessment of Harmful Elements in Prepared Dishes and Convenient Dishes of Livestock and Poultry Meat Sold in Beijing

作　　者：张妮娜[1] 陈绍占 刘洋[1] 王正[1] 李丽萍[1] 蒋定国 刘丽萍[1,3] ZHANG Nina;CHEN Shaozhan;LIU Yang;WANG Zheng;LI Liping;JIANG Dingguo;LIU Liping(Beijing Center for Disease Prevention and Control,Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning,Beijing 100013,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China;School of Public Health,Capital Medical University,Beijing 100069,China)

机构地区：[1]北京市疾病预防控制中心,食物中毒诊断溯源技术北京市重点实验室,北京100013 [2]国家食品安全风险评估中心,北京100022 [3]首都医科大学公共卫生学院,北京100069

出　　处：《中国无机分析化学》2025年第4期598-608,共11页Chinese Journal of Inorganic Analytical Chemistry

基　　金：国家卫生健康委食品安全标准项目(2023105014)。

摘　　要：预制菜产业的发展壮大使预制菜标准体系建设迫在眉睫,为了解北京市售畜禽肉类预制菜和方便菜肴中无机元素组成和分布状况,研究其中有害元素含量水平和膳食暴露的健康风险,采用建立的预制菜中多元素测定方法对北京市售畜禽肉类预制菜和方便菜肴中无机元素含量进行分析,并对5种有害元素进行了健康风险评价,为预制菜食品安全国家标准研制提供科学依据。采用电感耦合等离子体质谱法(ICPMS)测定41件北京市售畜禽肉类预制菜和方便菜肴中18种元素含量,样品包括肉丸类、扣(蒸)肉类、炒(煮)肉类、内脏类4个类别。使用单因子污染指数(Pi)和内梅罗综合污染指数(Pc)评价有害元素铬、砷、镉、铅、汞的污染程度,采用靶标危害系数(THQ/TTHQ)和致癌风险值(R)进行健康风险评价。结果表明,北京市售畜禽肉类预制菜和方便菜肴中,17种元素均有检出,有害元素的检出率铬(100%)>铅(97.5%)>镉(78.0%)>砷(53.6%)>汞(0%)。铁、锌、铝、锰占元素总含量的87.0%,有害元素铬、铅、砷、镉、汞占比为0.34%。有害元素含量Cr(0.071 mg/kg)>Pb(0.033 mg/kg)>As(0.029 mg/kg)>Cd(0.008 mg/kg)>Hg(未检出),依据GB 2762-2022《食品安全国家标准食品中污染物限量》,除1件梅菜扣肉中铅超标外,所有样品中铬、砷、镉、铅、汞含量均低于国家标准限量。元素含量范围离散程度较大,铜、砷、锡、钼、铅的变异系数分别为439.7%、265.1%、184.2%、164.0%、161.7%。肉丸类、扣(蒸)肉类、炒(煮)肉类、内脏类菜肴的Pi和Pc均处于安全等级,4个类别菜肴的TTHQ均小于1,从高到低依次为内脏类>扣(蒸)肉类>炒(煮)肉类>肉丸类,对人体不构成健康风险。4个类别菜肴的铬和砷的R值均在1×10^(-6)~1×10^(-4),致癌健康风险为可接受水平。有8件样品的砷R值为1.2×10^(-4)~3.4×10^(-4),大于1×10^(-4)的可接受水平,有较低致癌健康风险,但砷的形态较多The development and strengthening of the prepared dishes industry had made it urgent to establish a standard system for prepared dishes.In order to understand the composition and distribution of inorganic elements in prepared dishes and convenient dishes of livestock and poultry meat sold in Beijing,and to study the levels of harmful element content and health risks of dietary exposure,a multi-elements determination method was established to analyze the inorganic element content in prepared dishes and convenient dishes of livestock and poultry meat sold in Beijing.5 harmful elements were evaluated for health risks,providing a scientific basis for the development of national standards for food safety in prepared dishes.Inductively coupled plasma mass spectrometry(ICP-MS)was used to determine the content of 18 elements in 41 pieces of prepared dishes and convenient dishes of livestock and poultry meat sold in Beijing,including 4 categories as meatballs,steamed(braised)meat,fried(boiled)meat and viscera.Single factor pollution index(Pi)and Nemerow comprehensive pollution index(Pc)were used to evaluate the pollution degree of harmful elements such as chromium,arsenic,cadmium,lead and mercury,and target hazard quotien(THQ/TTHQ)and carcinogenic factor(carcinogenic risk,R)were used to assess the health risk.The results showed that in the sample of prepared dishes and convenient dishes of livestock and poultry meat sold in Beijing,17 elements were detected,and the detection rate of harmful elements was chromium(100%)>lead(97.5%)>cadmium(78.0%)>arsenic(53.6%)>mercury(0%).Iron,zinc,aluminum,and manganese accounted for 87.0%of the total element content,while harmful elements such as chromium,lead,arsenic,cadmium,and mercury accounted for 0.34%.The content of harmful elements was Cr(0.071 mg/kg)>Pb(0.033 mg/kg)>As(0.029 mg/kg)>Cd(0.008 mg/kg)>Hg(not detected).According to GB 2762-2022 National food safety standards limits of pollutants in food,Chromium,arsenic,cadmium,lead,and mercury in all samples were below the national s

关 键 词：ICP-MS 畜禽肉 预制菜和方便菜肴 多元素 有害元素 健康风险评价 

分 类 号：O657.63[理学—分析化学]