复合调味料中邻苯二甲酸酯污染水平和膳食风险评估

Pollution Level and Dietary Risk Assessment of Phthalate Esters in Compound Seasonings

该研究旨在建立高效、绿色、低成本的同时测定复合调味料中18种邻苯二甲酸酯类化合物的气相色谱-质谱-同位素内标法。对市售5个细类439批次复合调味料中2种常见的塑化剂邻苯二甲酸二丁酯(DBP)、邻苯二甲酸二(2-乙基己基)酯(DEHP)的污染水平开展调查检测,并进行膳食风险评估。DBP在5类复合调味料中均有检出,DEHP在除料酒外的4类复合调味料中均有检出,其中DBP在香辛料调味油和火锅底料中检出率最高,分别高达36.3%和24.7%,且均超过风险研判值0.3 mg/kg,最高检出量分别为25.49 mg/kg和11.01 mg/kg;DEHP在香辛料油、火锅底料和酱类中检出率较高,分别为27.7%、23.8%和30.0%,最高检出量分别为14.20,7.48,1.01 mg/kg,共计8批次超过了风险研判值1.5 mg/kg。以该研究中最高检出浓度计算,居民每天通过火锅底料摄入的DBP和DEHP的量分别为4.11μg/(kg·bw)和6.06μg/(kg·bw),通过香辛料调味油摄入的DBP和DEHP的量分别为0.53μg/(kg·bw)和0.30μg/(kg·bw),通过料酒摄入的DBP的量为0.04μg/(kg·bw),通过半固体调味料摄入的DBP和DEHP的量分别为2.68μg/(kg·bw)和0.35μg/(kg·bw),通过酱类摄入的DBP和DEHP的量分别为0.56μg/(kg·bw)和0.50μg/(kg·bw),远低于健康指导值,无明显膳食风险。该研究有助于从源头上防控复合调味料中邻苯二甲酸酯类化合物的安全风险,为监管部门精准布控提供数据支撑。

In this study,the aim is to establish an efficient,green and low-cost gas chromatography-mass spectrometry-iso tope internal standard method for the simultaneous determination of 18 phthalate esters(PAEs)in compound seasonings.The pollution levels of dibutyl phthalate(DBP)and bis(2-ethylhexyl phthalate(DEHP))in 5 categories and 439 batches of commercially available compound seasonings are investigated and detected,and the dietary risk is assessed.DBP is detected in all 5 types of compound seasonings,DEHP is detected in all 4 types of compound seasonings except for cooking wine,and the detection rate of DBP is the highest in spice oil and hotpot seasonings,up to 36.3% and 24.7% respectively,both exceed the risk evaluation value of 0.3 mg/kg,the highest detectable amount is 25.49 mg/kg and 11.01 mg/kg respectively.The detection rate of DEHP in spice oils,hotpot seasonings and sauces is higher,which is 27.7%,23.8%,30.0% respectively,and the highest detectable amount is 14.20,7.48,1.01 mg/kg respectively.A total of 8 batches exceed the risk evaluation value of 1.5 mg/kg.Based on the maximum concentration detected in this study,the daily intake of DBP and DEHP by residents through hotpot seasonings is 4.11,6.06μg/(kg·bw)respectively.The amount of DBP and DEHP intaked from spice seasoning oils is 0.53,0.30μg/(kg·bw)respectively,the amount of DBP intaked from cooking wine is 0.04μg/(kg·bw),the amount of DBP and DEHP intaked from semi-solid seasonings is 2.68,0.35μg/(kg·bw)respectively,and the amount of DBP and DEHP intaked from sauces is 0.56,0.50μg/(kg·bw)respectively,which are much lower than the health guideline values,there's no significant dietary risk.This study is helpful to prevent and control the safety risks of phthalate esters in compound seasonings from the source,and provide data support for the precise control of regulatory departments.