摘要
目的调查烧烤和煎炸肉中3-氯丙醇酯(3-monochloropropanediol esters,3-MCPDE)和缩水甘油酯(glycidyl esters,GE)的污染水平,并评估其慢性膳食暴露风险。方法在四川省5个地区采集20份电烤肉、20份炭烤肉和20份煎炸肉样品,采用13C3同位素稀释-气相色谱-串联质谱法测定3-MCPDE和GE的含量,根据中国成年居民畜禽肉日消费量数据采用点估计法计算慢性每日摄入量(chronic daily intake,CDI),并基于含量的中位值(P_(50))通过危害商(hazard quotient,HQ)和暴露边界(margin of exposure,MOE)分别对3-MCPDE和GE的慢性膳食暴露风险进行评估。结果60份样品中3-MCPDE和GE的检出率分别为73.3%和75.0%,P_(50)含量水平分别为29.3μg/kg和60.4μg/kg。炭烤、煎炸和电烤肉中3-MCPDE的检出率分别为85.0%、95.0%和40.0%,P_(50)含量水平分别为93.3μg/kg、31.6μg/kg和未检出(not detected,ND);GE的检出率分别为90.0%、85.0%和50.0%,P_(50)含量水平分别为1236.2、25.3和6.9μg/kg。以每日1次的消费频率计,成年居民通过炭烤、煎炸和电烤肉摄入3-MCPDE的P_(50) CDI分别为0.155、0.053和0μg·kg^(-1)·d^(-1),对应的HQ分别为0.078、0.026和0(均小于1);GE的P_(50) CDI分别为2.060、0.101和0.011μg·kg^(-1)·d^(-1),对应的MOE值分别为1165、23762和210111,提示炭烤肉中GE存在一定的慢性膳食暴露风险。对炭烤肉样品中GE的膳食暴露风险进一步评估显示,以每周消费3次、每周消费1次和每两周消费1次的频率计,相应的P_(50) MOE值分别为2718、8155和16310;炭烤羊肉对炭烤肉中GE总暴露量的贡献比达45%。结论烧烤和煎炸肉中普遍存在3-MCPDE和GE污染,GE的含量水平显著高于3-MCPDE(P<0.05);炭烤肉中3-MCPDE和GE的含量水平显著高于煎炸肉和电烤肉(P<0.05);经烧烤和煎炸肉摄入3-MCPDE的慢性膳食暴露风险和经电烤和煎炸肉摄入GE的慢性膳食暴露风险处于可接受水平,但经炭烤肉摄入GE的慢性膳食暴露风险需引起关注。合理控制消费频率、食材类型选择多样化可降低慢性膳食暴露风险。
Objective To investigate the contamination levels of 3-monochloropropanediol esters(3-MCPDE)and glycidyl esters(GE)in grilled and fried meat,and assess their chronic dietary exposure risks.Methods The 20 electric grilled meat samples,20 charcoal grilled meat samples and 20 fried meat samples were collected from 5 regions in Sichuan Province.The content of 3-MCPDE and GE was determined by 13C3 isotope dilution-gas chromatography-tandem mass spectrometry.The chronic daily intake(CDI)was calculated by point estimation method based on the daily meat consumption data of Chinese adult residents.The chronic dietary exposure risks of 3-MCPDE and GE were separately evaluated by hazard quotient(HQ)and margin of exposure(MOE)based on the median contents(P_(50))of the contaminants.Results Among the 60 samples,the detection rates of 3-MCPDE and GE were 73.3%and 75.0%,with P_(50) content levels of 29.3μg/kg and 60.4μg/kg,respectively.Among charcoal grilled meat samples,fried meat samples and electric grilled meat samples,the detection rates of 3-MCPDE were 85.0%,95.0%and 40.0%,with P_(50) content levels of 93.3μg/kg,31.6μg/kg and not detected(ND),respectively;the detection rates of GE were 90.0%,85.0%and 50.0%,with P_(50) content levels of 1236.2,25.3 and 6.9μg/kg,respectively.For adult residents,calculated based on a consumption frequency of once per day for charcoal grilled meat,fried meat and electric grilled meat,the P_(50) CDI of 3-MCPDE intake were 0.155,0.053 and 0μg·kg^(-1)·d^(-1),with HQ values of 0.078,0.026 and 0(all less than 1),respectively;the P_(50) CDI of GE intake were 2.060,0.101 and 0.011μg·kg^(-1)·d^(-1),with MOE values of 1165,23762 and 210111,respectively,indicating charcoal grilled meat posed a certain risk of chronic dietary exposure to GE.Further assessment of the dietary exposure risk of GE in charcoal grilled meat samples showed that,calculated based on a consumption frequency of 3 times per week,once per week and twice every two weeks,the P_(50) MOE values were 2718,8155 and 16310,respectively;charcoal grilled lamb contributed to 45%of the total exposure of GE in charcoal grilled meat.Conclusion Grilled and fried meat is commonly contaminated with 3-MCPDE and GE,with GE levels significantly higher than 3-MCPDE levels(P<0.05);the levels of 3-MCPDE and GE in charcoal grilled meat are significantly higher than those in fried meat and electric grilled meat(P<0.05);the chronic dietary exposure risk of 3-MCPDE ingested through grilled and fried meat,and the chronic dietary exposure risk of GE ingested through electric grilled meat and fried meat are acceptable,but the chronic dietary exposure risk of GE ingested through charcoal grilled meat requires attention.Reasonable control of consumption frequency and diversified selection of food types can reduce the risk of chronic dietary exposure.
作者
杨长晓
周永杨
YANG Chang-Xiao;ZHOU Yong-Yang(Sichuan Center for Disease Control and Prevention,Chengdu 610041,China;Dazhou Center for Disease Control and Prevention,Dazhou 635002,China)
出处
《食品安全质量检测学报》
2026年第4期238-245,共8页
Journal of Food Safety and Quality
关键词
烧烤和煎炸肉
3-氯丙醇酯
缩水甘油酯
慢性膳食暴露评估
气相色谱-串联质谱法
grilled and fried meat
3-monochloropropanediol esters
glycidyl esters
chronic dietary exposure assessment
gas chromatography-tandem mass spectrometry
