中国农业科学 ›› 2017, Vol. 50 ›› Issue (7): 1317-1325.doi: 10.3864/j.issn.0578-1752.2017.07.014

• 食品科学与工程 • 上一篇    下一篇

消费者膳食中二氧化硫残留的累积性风险评估

胡桂仙,赖爱萍,袁玉伟,张志恒,赵首萍,朱加虹,王强   

  1. 浙江省农业科学院农产品质量标准研究所/省部共建国家重点实验室培育基地浙江省植物有害生物防控重点实验室/农业部农产品质量安全风险评估实验室(杭州)/浙江省食品安全重点实验室,杭州 310021
  • 收稿日期:2016-08-03 出版日期:2017-04-01 发布日期:2017-04-01
  • 通讯作者: 王强,Tel:0571-86404355;E-mail:wq13575733860@126.com
  • 作者简介:胡桂仙,hugx_shiny@163.com, 0571-86417319。
  • 基金资助:
    国家农产品质量安全风险评估项目(GJFP2016011)、浙江省重大科技专项重大农业项目(2014C02002)

Cumulative Risk Assessment of Dietary Sulfur Dioxide Residues of Consumers

HU GuiXian, LAI AiPing, YUAN YuWei, ZHANG ZhiHeng, ZHAO ShouPing, ZHU JiaHong, WANG Qiang   

  1. Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences/State Key Laboratory Breeding Base for Zhejiang Sustainable Plant Pest Control /Risk Assessment Laboratory of Agricultural Product in Quality and Safety, Ministry of Agriculture/Zhejiang Province Key Laboratory for Food Safety, Hangzhou 310021
  • Received:2016-08-03 Online:2017-04-01 Published:2017-04-01

摘要:  【目的】明确不同食物源中的二氧化硫残留累积暴露风险,为硫磺或亚硫酸盐类(以二氧化硫残留计)在水果、蔬菜等产品中的使用及其二氧化硫残留限量的制定提供科学依据。【方法】采集生产及流通环节的各类食品(包括农产品),共计3 299个样品,参照GB/T 5009.34—2003《食品中亚硫酸盐的测定》方法进行二氧化硫残留量检测。结合文献资料中淀粉、酒类、食用菌及藻类罐头等408个样品的二氧化硫残留数据,基于残留均值、人均消费量及体重数据,采用点评估方法评估中国不同人群的二氧化硫累积性膳食暴露风险。【结果】在27种食品中,腌渍的蔬菜、蔬菜罐头(仅限竹笋、酸菜)、水果干类及食用淀粉的残留均值分别为148.92、147.36、191.21和41.57 mg·kg-1,均超过了GB 2760—2014《食品安全国家标准 食品添加剂使用标准》中允许的最大使用量,其中蔬菜罐头(仅限竹笋和酸菜)的残留均值是允许使用量的2.9倍,水果干类是1.9倍,腌渍的蔬菜是1.5倍,食用淀粉是1.4倍。通过风险评估可知,由于这4类食品的消费量较低,其风险程度均在人体可接受范围内;尽管蔬菜中二氧化硫的膳食暴露风险商高于其他食物类别,但其风险商仅为0.124,仍小于1,处于安全水平,不会对消费者产生健康风险;从平均残留水平得到的风险商来看,不同年龄段人群的风险商均小于1,而P95和P97.5位点值时,2—3岁、4—6岁、7—10岁和11—13岁4个年龄组的膳食风险商已大于或近似于1,说明在该年龄段,二氧化硫的膳食风险对健康造成了一定威胁。【结论】建议消费腌渍蔬菜、蔬菜罐头(仅限竹笋、酸菜)、水果干类及食用淀粉的人群适当控制这4类食品的摄入量;对二氧化硫的膳食高风险人群(2—13岁)应控制其饮食中二氧化硫的摄入量,尤其是减少腌菜类食品的消费量,降低膳食风险;建议对未做明确使用规定的农产品尤其是部分新鲜蔬菜,开展二氧化硫残留的安全性再评价,结合产业需求、产品本底等客观因素,系统性修订二氧化硫的限量标准或增加食品添加剂的使用范围。

关键词: 二氧化硫, 残留, 累积性, 膳食暴露, 风险商

Abstract: 【Objective】The aim of the study is to assess the cumulative risk of dietary sulfur dioxide residues, result of the research will provide a scientific basis for the guidelines of sulfur dioxide in fruits or vegetables and also its threshold line in agricultural products. 【Method】 There were 3 299 samples of foods collected from market and field, then the residues of sulfur dioxide were determined according to GB/T 5009.34-2003 (Determination of sulphite in foods). There were 408 samples used as references, which including starch, inebriant, mushrooms and maconochie. According to the mean value of sulfur dioxide in samples, per capita consumption and weight, the point evaluation method was used in the research to assess the cumulative exposure risk of dietary sulfur dioxide for different age groups in China.【Result】The results showed that, 4 of 27 kinds of samples, mean pickled vegetables, canned vegetables (only bamboo shoot and sour pickled cabbage), dried fruit and edible starch all had higher values of sulfur dioxide than their threshold line ruled by GB2760-2014 (National Standards for Food Safety Standards for the Use of Food Additives), with their values were 148.92, 147.36, 191.21, and 41.57 mg·kg-1, respectively, and they were 2.9, 1.5, 1.9 and 1.4 times as high as their threshold line correspondingly, while the assessment showed that the risk was still within the acceptable range of human body because of their low consumption. Although the risk of dietary exposure to sulfur dioxide in vegetables was higher than other food categories, but its risk quotient was only 0.124, still less than 1, at a safe level, will not have a health risk to consumers. In addition, risk quotient based on the average residue level were all less than 1 in different age groups. However, at the confidence point P95 and P97.5, the risk quotient of four age groups (2-3 years, 4-6 years, 7-10 years and 11-13 years old), were higher than or similar to 1, means dietary risk of sulfur dioxide causing a certain threat to health.【Conclusion】It was recommended that the consumption of pickled vegetables, canned vegetables (only bamboo shoot and sour pickled cabbage), dried fruit and edible starch should be properly controlled, especially for high risk population such as children groups aged from 2 to 13 years old, who should control their diet intake of sulfur dioxide including pickled food to reduce dietary risk. The results showed that the safety evaluation of sulfur dioxide on agricultural products should be carried out on products without guidelines of preservative containing sulfur dioxide, especially for some fresh vegetables. The authors suggested that systematic revision of the limits of sulfur dioxide in agricultural products or revision of the use of food additives also should be carried out with concerning about the agricultural demand, background value or other objective factors.

Key words: sulfur dioxide, point evaluation, cumulative risk, dietary risk assessment, risk quotient