饼干中苯甲酸及其钠盐含量分析及其膳食暴露评估

Analysis and dietary exposure assessment of the benzoic acid and sodium benzoate of biscuits

对市场中210个饼干样品进行苯甲酸及其钠盐含量用HPLC方法进行测定,并对检测数据采用膳食暴露评估方法,评估城市居民的膳食风险。结果显示,婴儿(6～12个月)膳食暴露量为12.25～31.62μg/kg bw·d,其97.5/99百分位值的膳食暴露量为73.99～195.62μg/kg bw·d,建议婴儿(6～12个月)少量食用或食用不含苯甲酸的婴儿饼干。对于1～3岁的幼儿其膳食暴露量为10.25～13.25μg/kg bw·d,在97.5/99百分位值的膳食暴露量为105.24～139.10μg/kg bw·d,食用此类食品的风险是可以接受的。对于3岁以上人群食用此类食品的风险比1～3岁幼儿更小,风险程度更低。另外,饼干中威化和酥性类饼干中苯甲酸的残留水平相对于其他类饼干含量略高,而发酵和韧性类的饼干中苯甲酸的含量相稍低;同时显示江苏产的产品质量相对较好。

The content of benzoic acid and its sodium of 210 biscuits samples in the market was determined by HPLC method, and according the test data, using dietary exposure assessment methods to assess dietary risk urban residents. The results showed that infants （6-12 months） dietary exposure round 12.25-31.62 μg/kg bw· d, the 97.5/99 percentile dietary exposure round 73.99-195.62 μg/kg bw·d, recommends that infants （6 to 12 months） eating a small amount of such biscuits or eating edible acid-free baby biscuits. For children aged 1 to 3, its dietary exposure is round 10.25-13.25 μg/kg bw＇d, the 97.5/99 percentile dietary exposure round 105.24-139.10 μg/kg bw·d, consumption of such food risk is acceptable. For people over 3 years old the risk of eating these foods is smaller than children aged 1 to 3, lower level of risk. In addition, wafer biscuit and crisp crackers in the level of benzoic acid residue content relative to other types of biscuits is slightly higher, and fermented and tenacity in the biscuit category with lower benzoic acid content, also shows the relative quality of products produced in Jiangsu is better than otherproduced place.