杭州市售调味品中6种有毒元素污染状况调查与膳食暴露评估

Investigation on contamination of 6 toxic elements in flavoring and assessment on dietary exposure in Hangzhou

目的了解杭州市售调味品中铅(Pb)、铬(Cr)、汞(Hg)、砷(As)、镉(Cd)和镍(Ni)6种有毒元素的污染状况,并对通过调味品摄入情况进行评估。方法随机采集杭州市售调味品,用微波消解-电感耦合等离子体质谱法检测;用人均每周摄入调味品量和平均体重估算6种有毒元素每周摄入量。结果 92份调味品中均检出镉和镍,浓度分别为0.002 0 mg/kg^0.21 mg/kg和0.084 mg/kg^5.8 mg/kg。37份香辛料及香辛料加工品除总汞的检出率为81.1%外,其他5种有毒元素的检出率均为100.0%。调味品膳食铅、镉、砷、铬、汞和镍的每周平均暴露量分别为3.1μg/kg BW、0.26μg/kg BW、0.58μg/kg BW、3.7μg/kg BW、0.045μg/kg BW和12.1μg/kg BW,均未超过PTWI值。结论杭州市售调味品中普遍检出铅、铬、汞、砷、镉和镍,但风险评估结果显示目前居民通过调味品摄入的这6种有毒元素对健康造成的风险处于低水平。

Objective To investigate 6 toxic elements including lead,cadmium,chromium,mercury,arsenic and nickel contamination in flavoring in Hangzhou,and evaluate dietary exposure to the residents.Methods The samples were collected randomly and analyzed by microwave digestion-inductively coupled plasma mass spectrometry（ICP-MS） method.Meanwhile,the weekly intake of 6 toxic elements was estimated by the average weekly intake of spices and the average body weight.Results Cadmium and nickel were detected in all the 92 flavoring samples,and the concentration was within 0.002 0 mg/kg-0.21 mg/kg and 0.084 mg/kg-5.8 mg/kg,respectively.In the 37 spice samples,except mercury（81.1%）,the detection rates of the other elements were all 100.0%.The amount of intake exposure of lead,cadmium,arsenic,chromium,mercury and nickel from flavoring were 3.1 μg/kg BW,0.26 μg/kg BW,0.58 μg/kg BW,3.7 μg/kg BW,0.045 μg/kg BW and 12.1 μg/kg BW per week,and all of them did not exceed the PTWI.Conclusion Lead,chromium,mercury,arsenic,cadmium and nickel are commonly detected in Hangzhou,but the risk assessment results show that the health risk of residents by the intake of 6 toxic elements is at a low level.