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目的评估广式凉果添加剂残留的人群暴露风险,为凉果的风险管理提供依据。方法以食物频率问卷法收集大学生人群凉果摄入量数据,依国标方法检测凉果中糖精钠、甜蜜素、二氧化硫、苯甲酸、山梨酸5种添加剂残留量,采用点评估和简单分布模型评价广式凉果添加剂的暴露风险。结果点评估(按平均值估计)显示,5种添加剂摄入量占ADI值的百分比分别为18.29%(二氧化硫)、27.72%(山梨酸)、60.24%(苯甲酸)、68.14%(糖精钠)和94.25%(甜蜜素)。简单分布模型则显示,摄入量95%上下限占ADI的百分比分别为:1.24%～1.57%(二氧化硫)、1.73%～2.20%(苯甲酸和山梨酸)、12.61%～15.99%(甜蜜素)、17.33%～21.99%(糖精钠)。结论甜味剂的暴露风险相对高于防腐剂和漂白剂,在凉果消费的安全风险管理中须重视对甜味剂的管理。
Objective To evaluate the risk of exposure to the residues of Cantonese-style dried fruit additives to provide the basis for the risk management of preserved fruits. Methods According to food frequency questionnaire method, the data of college students’ consumption of preserved fruits were collected. According to the national standard method, the residues of five kinds of additives including sodium saccharine, sodium cyclamate, sulfur dioxide, benzoic acid and sorbic acid were detected by point method and simple distribution model Exposure of Cantaloupe Additives. The results of the assessment (by average) showed that the percentages of ADI values for the five additives were 18.29% (SO2), 27.72% (sorbic acid), 60.24% (benzoic acid), and 68.14% (sodium saccharin), respectively, And 94.25% (cyclamate). The simple distribution model showed that the upper and lower limits of 95% upper and lower intake of ADI accounted for 1.24% -1.57% (SO2), 1.73% -2.20% (benzoic acid and sorbic acid), 12.61% -15.99% (cyclamate ), 17.33% ~ 21.99% (sodium saccharin). Conclusion Sweeteners are exposed at a relatively higher risk than preservatives and bleaches, and sweeteners should be heavily valued in the safety risk management of preserved fruits.