摘要
目的了解煎炸油中多环芳烃(PAHs)污染水平,并评估其对人群造成的健康风险。方法利用2015年和2017年PAHs专项监测中158份煎炸油样品的8种PAHs污染水平数据,以及其中76份样品14种PAHs污染水平数据,结合我国普通人群植物油消费量,采用暴露情景假设的方法,计算膳食暴露量和暴露限值(MOE),评估其健康风险。结果煎炸油样品中14种PAHs化合物的检出率范围为0.0%~100.0%,其中苯并(a)芘的检出率为83.5%(132/158)。二苯并(a,h)蒽污染水平最高,均值为3.33μg/kg,其次分别为苯并(a)蒽、䓛、苯并(a)芘,均值分别为2.25、2.21、1.91μg/kg。䓛是14种PAHs中最主要的化合物,占14种PAHs的比例为18.6%。经煎炸油摄入的苯并(a)芘、苯并(a)芘+䓛、苯并(a)芘+䓛+苯并(a)蒽+苯并(b)荧蒽、苯并(a)芘+䓛+苯并(a)蒽+苯并(b)荧蒽+苯并(k)荧蒽+二苯并(a,h)蒽+苯并(g,h,i)芘+茚并(1,2,3-cd)芘的平均暴露量分别为0.99、2.13、4.36、7.90 ng/kg BW,其MOE值分别为70 707、79 812、77 982、62 025,均远大于10 000。结论基于当前监测的煎炸油中PAHs污染水平,我国普通人群经煎炸油摄入PAHs的健康风险在极端暴露的情况下较低。
Objective To determine the occurrence of polycyclic aromatic hydrocarbons(PAHs)in frying oils and to assess the health risk for the whole population. Methods 158 frying oils samples were collected during 2015 and 2017 from food safety risk monitoring program and 8 PAHs were analyzed. 14 PAHs were analyzed in 76 out of 158 samples. The health risk assessment in the whole population was estimated by margin of exposure(MOE)method. Results The detection rates of PAHs in frying oils were from 0.0%-100.0%, which 83.5%(132/158)for benzo(a)pyrene. The highest mean concentration of PAHs was 3.33 μg/kg for dibenz(a,h)anthracene, followed by benzo(a)anthracene(2.25 μg/kg) and chrysene(2.21 μg/kg) and benzo(a)pyrene(1.91 μg/kg). Chrysene was the predominant PAHs congener in 76 frying oils, consisting 18.6% of all 14 PAHs. The average dietary exposure to benzo(a)pyrene, benzo(a)pyrene+chrysene, benzo(a)pyrene+chrysene+ benzo(a)anthracene+benzo(b)fluoranthene, benzo(a)pyrene+chrysene+benzo(a)anthracene+benzo(b)fluoranthene+ benzo(k)fluoranthene+benzo(g,h,i)perylene+dibenz(a,h)antracene+indeno(1,2,3-cd)pyrene via frying oils for the whole population were 0.99, 2.13, 4.36 and 7.90 ng/kg BW, respectively. The corresponding MOEs were 70 707, 79 812, 77 982, 62 025, which were much higher than 10 000. Conclusion MOEs due to ingestion of frying oils indicated a low concern for the whole population health at the mean and high level estimated dietary exposures, even in an extreme exposure scenario.
作者
黄飞飞
刘兆平
张磊
杨大进
刘爱东
郑艳敏
周萍萍
HUANG Feifei;LIU Zhaoping;ZHANG Lei;YANG Dajin;LIU Aidong;ZHENG Yanmin;ZHOU Pingping(Suzhou Center for Disease Control and Prevention,Jiangsu Suzhou 215004,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2019年第6期577-581,共5页
Chinese Journal of Food Hygiene
基金
国家重点研发计划(2018YFC1603600)
关键词
煎炸油
多环芳烃
膳食暴露
健康风险评估
暴露限值
Frying oils
polycyclic aromatic hydrocarbons
dietary exposures
health risk assessment
margin of exposure
