济南市高含铝食品铝残留量监测及人群暴露评估

Surveillance on aluminum residuals in high aluminum food and dietary exposure assessment in Jinan

目的了解济南市高含铝食品中铝的污染状况,评估居民膳食铝暴露的风险。方法对2011—2012年济南市面制食品、水产类制品、动物内脏、淀粉类制品中的铝残留量进行监测,以"2002年山东省居民营养与健康状况调查"的居民食物平均消费量数据和JECFA 2011年制定的食品中铝的暂定每周耐受摄入量(PTWI)2 mg/kg BW为健康指导值,按《食品安全风险分析—化学危害评估》推荐的点评估方法进行评估,并推算毎日安全摄入量。结果共监测食品样品4类190份,铝平均残留量为263.58 mg/kg,总检出率为65.79%(125/190),总超标率为43.68%(83/190)。其中面制食品铝平均残留量为203.79 mg/kg,最高残留量为1 260.90 mg/kg,检出率为58.68%(71/121),超标率为33.06%(40/121),以油条超标最为严重,馒头类制品检出率低且无超标。干腌制水产品铝平均残留量为484.53 mg/kg,最高残留量为2 815.00 mg/kg,检出率为74.47%(35/47),超标率为70.21%(33/47),海蜇、紫菜两种食品超标率均为100.00%,且铝残留量极高。粉条粉丝制品铝平均残留量为80.65 mg/kg,最高残留量为423.00 mg/kg,检出率为75.00%(9/12)。动物内脏铝平均残留量为168.10 mg/kg,最高残留量为251.00 mg/kg,检出率、超标率均为100.00%。居民四类膳食食品中铝平均毎周摄入量为9.07 mg/kg BW,是PTWI的4.54倍。其中面制食品铝的暴露量最高,干腌制水产品次之,铝毎周平均摄入量分别为6.33和2.24 mg/kg BW,是PTWI的3.17倍和1.12倍。结论济南市加工销售的油条、海蜇、紫菜、动物内脏等食品铝超标严重,居民膳食铝暴露水平高、风险大,应加强对生产经营者科学合理使用含铝添加剂的技术指导,以降低居民膳食铝的摄入量。

Objective To understand the condition of aluminum contamination in high aluminum food, and to assess the risk of dietary exposure to aluminum in Jinan. Methods Surveillance on aluminum residuals in flour products, aquatic products, animal offal and starch products consumption from ＂ nutritional and health was conducted in Jinan from 2011 status survey of Shandong residents to 2012. According to average food in 2002＂ and the aluminum PTWI （provisional tolerated weekly intake） 2 mg/kg BW in food established by JECFA in 2011, the point assessment method recommended by Food Safety Risk Analysis-Chemical Hazard Assessment was applied for exposure assessment and safely daily intake estimation. Results 190 food samples of four categories were tested. The average aluminum residual was 263.58 mg/kg, the total detection rate was 65.79% （125/190） and the violation rate was 43.68% （83/190）. The average aluminum residual of flour products was 203.79 mg/kg, the maximum residual was 1 260.90 mg/kg, the detection rate was 58.68% （71/121） and the violation rate was 33.06% （40/121）. The violation rate of fried bread stick was the highest, the detection rate of steam bread was the lowest and no sample exceeded the standard. The average aluminum residual of dried/salted aquatic products was 484. 53 mg/kg, the maximum residual was 2 815.00 mg/kg, the detection rate was 74.47% （35/47） and the violation rate was 70.21% （33/47）. The violation rate of jellyfish and laver was 100%. The average aluminum residual of glass noodle products was 80. 65 mg/kg, the maximum residual was 423. 00 mg/kg and the detection rate was 75.00% （9/12）. The average aluminum residual of animal viscera was 168. 10 mg/kg, the maximum residual was 251.00 mg/kg and the detection rate and violation rate were 100. 00%. The weekly average aluminum intake from four food categories was 9.07 mg/kg BW, 4. 54 times of PTWI. Aluminum exposurefrom flour products was the highest, and dried/salted aquatic products was the second, which estimated to 6.33 and 2.24 mg/kg BW, 3. 17 and 1. 12 times of PTWI, respectively. Conclusion The aluminum residuals of fried bread stick, jellyfish, laver and animal viscera were serious in Jinan. The dietary exposure to aluminum was high which put high risk upon local residents. In order to reduce dietary intake of aluminum, technical guidance on how to use aluminum-containing food additives scientifically and rationally should be strengthened.