广西面制食品铝残留量监测及人群暴露风险评估

Monitoring of aluminum residuals in flour products and exposure assessment among residents in Guangxi

目的了解广西面制食品铝残留量情况,对居民食品中铝的暴露情况进行评估,为加强食品安全监管提供科学依据。方法 2015年抽取广西14个市食品生产、流通和餐饮等环节食品生产经营者的相关食品共3 509份,其中生产、流通环节的食品2 000份,包括膨化食品、小麦粉、小麦粉制品和焙烤食品4大类;餐饮环节的食品1 509份,包括小麦粉制品(自制)、焙烤食品(自制)和油炸小麦粉制品(自制)3大类。对上述食品中铝的残留量按照国家标准GB/T 23374-2009《食品中铝的测定电感耦合等离子体质谱法》方法进行检测,结合2002年广西居民膳食营养调查中面及其制品的摄入量,对人群铝的暴露量进行风险评估。结果不同地区食品中铝合格率差异有统计学意义(P<0.01)。抽检食品中铝的均值为43.1 mg/kg,生产流通环节的膨化食品、小麦粉合格率最高,为99.40%,小麦粉制品合格率最低,为87.80%;餐饮环节的焙烤食品(自制)合格率最高,为97.62%,小麦粉制品(自制)合格率最低,为71.20%。不同来源面制食品中铝含量差异有统计学意义(P<0.01)。广西居民通过面制食品每周铝的摄入量仅为0.12 mg/(kg·bw),低于FAO/WHO制定的标准。结论 2015年,广西部分面制食品中的铝含量超标较严重,居民由面制食品摄入的铝量虽然低于PTWI值,但需要加强面制食品的监督管理,以保护消费者健康。

Objective To investigate the aluminum residuals in flour products in Guangxi, to assess the risk of exposure to alu- minum in food among the residents so as to provide a scientific basis for food safety supervision. Methods A total of 3,509 samples, including 2,000 of puffed food, wheat flour, wheat flour product and baked food from manufacturing and circulating units and 1,509 of home-made wheat flour product, baked food and fried wheat flour product from catering units, were collected from 14 cities of Guangxi in 2015. The samples were tested for aluminum in accordance with the GB/T 23374-2009 Determination of Alu- minum in Foods-inductively Coupled Plasma Mass Spectrometry. The risk assessment of exposure to aluminum among the residents was conducted in combination with the intake of noodle and flour products from the Survey on Nutritional and Health Status of Guangxi Residents in 2002. Results The qualified rates of aluminum content in food from different regions were significantly different （P〈0.01）. The average aluminum in the sampled food was 43.1mg/kg. As for the foods from manufacturing and circulat- ing units, the qualified rate was the highest in puffed food and wheat flour （99.40%） and the lowest in wheat flour product （ 87. 80% ）. For the foods from catering units, the qualified rate was the highest in home-made baked food （ 97.62% } and the low- est in home-made wheat flour product （ 71.20% ）. The aluminum content was significantly different among various flour foods （ P〈 0.01 ）. The average weekly intake of aluminum from flour food among residents was 0.12 mg/kg ~ bw, which was lower than the provisional tolerable weekly intake （PTWI） formulated by FAO/WHO. Conclusions The aluminum content in some flour foods in Guangxi in 2015 far exceeded the standard. Although the residents＇ intake of aluminum from flour food is lower than PTWI, it is necessary to enhance the monitoring of aluminum content in flour products so as to protect the residents＇ health.