蒋 莹,陈 曦,余 波,刘顺鑫,韩晓鸥,华正罡.辽宁地区部分食品中二氧化硫的膳食暴露风险评估[J].食品安全质量检测学报,2021,12(23):9292-9298
辽宁地区部分食品中二氧化硫的膳食暴露风险评估
Risk assessment of dietary exposure to sulfur dioxide in some foods in Liaoning province
投稿时间:2021-07-06  修订日期:2021-09-30
DOI:
中文关键词:  二氧化硫  风险商  点评估  概率评估
英文关键词:sulfur dioxide  hazard quotient  point assessment  probability assessment
基金项目:
作者单位
蒋 莹 辽宁省疾病预防控制中心 
陈 曦 辽宁省疾病预防控制中心 
余 波 辽宁省疾病预防控制中心 
刘顺鑫 辽宁省疾病预防控制中心 
韩晓鸥 辽宁省疾病预防控制中 
华正罡 辽宁省疾病预防控制中心 
AuthorInstitution
JIANG Ying Center for Disease Control and Prevention of Liaoning Province 
CHEN Xi Center for Disease Control and Prevention of Liaoning Province 
YU Bo Center for Disease Control and Prevention of Liaoning Province 
LIU Shun-Xin Center for Disease Control and Prevention of Liaoning Province 
HAN Xiao-Ou Center for Disease Control and Prevention of Liaoning Province 
HUA Zheng-Gang Center for Disease Control and Prevention of Liaoning Province 
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中文摘要:
      目的 评估辽宁地区部分食品中二氧化硫残留对我省居民健康的潜在风险。方法 随机从辽宁省大型商场和小型农贸市场采集样品共330份, 采用蒸馏法进行二氧化硫残留量检测。基于点评估和概率评估2种评估方式对食物中二氧化硫残留的膳食暴露风险进行评估。结果 经检测, 样品二氧化硫超标率为5.15%, 其中蔬菜罐头(酸菜)、水产及水产品、食用淀粉超标率分别为30.0%、16.2%、9.09%, 其他种类样品均未超标。通过点评估得出不同食品中二氧化硫的膳食摄入风险值均远小于100%。运用风险评估软件@risk 7.6进行概率评估, 在50%、75%、90%、99%暴露量位点下, 不同食物二氧化硫的风险商(hazard quotient, HQ)值均远小于1。结论 本研究范围内, 辽宁地区食物中二氧化硫残留量在人体可接受范围内, 无明显膳食风险。研究结果可为辽宁省食品安全风险管理提供科学依据。
英文摘要:
      Objective To evaluate the potential health risk of exposure to sulfur dioxide residues in some foods in Liaoning province. Methods A total of 330 samples were randomly selected from large shopping malls and small agricultural markets in Liaoning province, and sulfur dioxide residue was detected by distillation method. Risk assessment of dietary exposure to sulfur dioxide was conducted based on point assessment and probability assessment. Results The excessive rate of sulfur dioxide detected samples was 5.15%, the excessive rates of canned vegetables (sauerkraut), aquatic products, and edible starch were 30.0%, 16.2% and 9.09%, respectively, and the other kinds of samples did not exceed the standard. Through point assessment, the dietary intake risk of sulfur dioxide in different foods was far less than 100%. Risk assessment software @risk 7.6 was used for probability assessment. At 50%, 75%, 90% and 99% exposure sites, hazard quotient (HQ) of sulfur dioxide in different foods was far less than 1. Conclusion The sulfur dioxide residue in food in Liaoning area is within the acceptable range of human body, and there is no obvious dietary risk. This research provides a scientific basis for food safety risk management in Liaoning province.
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