食物中苯甲酸及山梨酸的风险评价

Risk Assessment of Benzoic Acid and Sorbic Acid in Food

目的:为了解食物中苯甲酸及山梨酸的风险状况,采用随机抽样的方法对标准人经食物摄入苯甲酸及山梨酸进行评价。方法:采用高效液相色谱法对郑州市居民食物中苯甲酸及山梨酸含量进行检测,运用Crystal Ball软件对食物中摄入苯甲酸及山梨酸的风险商(HQ)进行预测。结果:通过膳食途径摄入苯甲酸及山梨酸的风险商平均值为3.42E-1,90百分位概率下的风险商为6.07E-1(HQ<1),95百分位概率下的风险商为7.46E-1(HQ<1),100百分位概率下的风险商为1.39E+0(HQ>1)。结论:经食物摄入苯甲酸及山梨酸低于95百分位暴露水平下不存在风险(HQ<1);高暴露水平100百分位下存在一定风险(HQ>1)。为降低居民食物中防腐剂的风险,建议食品生产者严格遵守防腐剂的卫生使用标准,不滥用、不违规使用防腐剂;建议食品卫生监督部门加大对食品安全的监管力度;建议消费者提高自我保护意识,尽量避免选择防腐剂含量较高的食品。

Objective： Adopt the method of random sampling to assess benzoic acid and sorbic acid intaked from food by and people to realize the risk status of benzoic acid and sorbic acid. Methods：The content of benzoic acid and sorbic acid in food is determined by high performance liquid chromatography method. The hazard quotient （HQ） value of benzoic acid and sorbic acid that Zhengzhou residents intake from the food is analyzed by the Crystal Ball software. Results： The average HQ value of intaked benzoic acid and sorbic acid from food is 3.42E- 1. The 90, 95, 100 percentage of the average HQ value is 6.07E-1 （HQ〈1）, 7. 46E-1 （HQ〈1） and 1.39E＋0 （HQ〉1） in food. Conclusion： There＇s no risk for residents to intake benzoic acid and sorbic acid from the food under 95% exposure levels（HQ〈l）, but it is risk to intake benzoic acid and sorbic acid from the food at the 100% exposure levels （HQ〉I）. In order to reduce the risk of food preservatives, the food producers must comply with the regulations about using of preservatives. Government should strengthen the supervision of food safety. Consumers need to raise awareness of self-protection and avoid choosing the food with high content of preservatives.