摘要
目的了解佛手凉果食品添加剂的残留水平并评估其人群暴露风险。方法以国标方法测定佛手凉果中二氧化硫、亚硝酸盐、甜蜜素和三氯蔗糖4种食品添加剂的残留量,采用点评估方式评价佛手凉果添加剂的暴露水平。结果二氧化硫、亚硝酸盐、甜蜜素和三氯蔗糖的残留范围分别为2.03~35.34、0.50~1.89、5.00~803.78和1.25~146.94 mg/kg,4种添加剂的残留量均没超过GB 2760-2014和GB 2762-2017中的相关限量,4种添加剂的风险指数(risk index,RI)均小于1。结论4种添加剂的暴露风险较低,但仍不可忽视在凉果生产消费中对4种添加剂的安全风险管理。
Objective To know the residual levels of food additives in preserved bergamot and evaluate the risks for exposure to food additives in preserved bergamot among the population.Methods The additives residues of sulfur dioxide,sodium nitrite,sodium cyclamate and sucralose in preserved bergamot was detected by the methods of GB(national standard)and the exposure levels of food additives in preserved bergamot was evaluated by point assessment.Results Residual ranges of sulfur dioxide,sodium nitrite,sodium cyclamate and sucralose were 2.03–35.34,0.50–1.89,5.00–803.78 and 1.25–146.94 mg/kg respectively,below the relevant limits in GB 2760-2014 and GB 2762-2017 and the risk indexes(RI)of 4 additives were all below 1.Conclusion These 4 food additives denote a low exposure risk.However,the safety risk managements of 4 additives in the production and consumption of preserved fruit should not be ignored.
作者
黄卓权
刘焕
麦润秋
杜家慧
陈汉民
柳春红
HUANG Zhuo-Quan;LIU Huan;MAI Run-Qiu;DU Jia-Hui;CHEN Han-Min;LIU Chun-Hong(College of Food Sciences,South China Agricultural University,Guangdong Provincial Key Laboratory of Food Quality and Safety,Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation(Guangzhou),Ministry of Agriculture and Rural Affairs,Guangzhou 510642,China;Guangdong Zhancui Food Co.,Ltd.,Chaozhou 521000,China;SCAU(Chaozhou)Food Institute Co.,Ltd.,Chaozhou 521000,China)
出处
《食品安全质量检测学报》
CAS
2020年第8期2645-2649,共5页
Journal of Food Safety and Quality
基金
华南农业大学与华农(潮州)食品研究院有限公司合作项目(H2019397)
广东省“扬帆计划”引进创新创业团队项目(2016YT03S056)。
关键词
佛手凉果
食品添加剂
暴露
风险评估
preserved bergamot
food additives
exposure
risk assessment
作者简介
黄卓权,硕士,主要研究方向为食品营养与安全。E-mail:im_huangzq@163.com;通讯作者:柳春红,教授,主要研究方向为营养与食品安全。E-mail:liuch@scau.edu.cn。
