2015年陕西省烘焙食品中氨基脲的含量调查及居民膳食暴露评估

Investigation on the contamination of semicarbazide in baked foods and its dietary exposure assessment in Shaanxi Province

目的了解陕西省烘焙食品中氨基脲的污染状况,评估陕西省居民氨基脲的膳食暴露量,对陕西省居民通过烘焙食品摄入氨基脲的人体健康风险进行评估。方法采集有代表性的烘焙食品共160份,利用超高效液相色谱-串联质谱法进行氨基脲含量测定,采用暴露边界比(MOE)法对陕西省居民通过烘焙食品摄入氨基脲的人体健康风险进行评估。结果陕西省烘焙食品中氨基脲的检出率为56.3%(90/160),最大值为2 364.0μg/kg。其中面包中氨基脲的检出率最高,为80.2%(69/86)。以烘焙食品的平均消费水平和氨基脲的平均含量水平计算,不同年龄段男性的日膳食暴露量范围为0.043~0.270μg/kg BW,MOE值的范围为92 734~582 065,不同年龄段女性的日膳食暴露量范围为0.045~0.232μg/kg BW,MOE值的范围为107 542~551 345。以氨基脲的最高含量计,成年男性的MOE值为68 228,成年女性的MOE值为64 627。结论陕西省烘焙食品中氨基脲的残留现象较为普遍,但居民经烘焙食品暴露途径摄入的氨基脲对人体构成的健康风险很低。

Objective To investigate the residue levels of semicarbazide（ SEM） in baked foods and assess the dietary exposure and health risk for Shaanxi residents. Methods A total of 160 representative baked foods were collected and determinied with liquid chromatography-electrospray tandem mass spectrometry. The margin of exposure（ MOE） method was used to assess the risk of SEM intake from baked foods for Shaanxi residents. Results The average detection rate of SEM in baked foods was 56. 3%（ 90/160） and the highest residue level was 2 364. 0 μg/kg. Bread had the highest detection rate of80. 2%（ 69/86）. On the average consumption of baked foods and the content level of SEM,the exposurel of men from different age groupsranged from 0. 043 to 0. 270 μg/kg BW,and the MOE ranged from 92 734 up to 582 065. The exposure of women from different age groups ranged from 0. 045 to 0. 232 μg/kg BW,and the MOE ranged from 107 542 to 551 345. At the highest content level of SEM,the MOE of male and femal adults was 68 228 and 64 627,respectively. Conclusion The contamination of SEM in baked foods was quite common but it may cause little health risk for human body.