烤肉中多环芳烃的污染情况和健康风险评价
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摘要
通过HPLC法测定45批烤肉中15种PAHs的含量,分析烤肉中PAHs的组成特征和毒性分布情况,定量评价吃烧烤频率对于社会人群终生患癌的风险。结果表明:烤肉中15种PAHs组成特征和毒性分布情况表示,PAHs含量组成以二环、三环、四环芳烃为主(87%);而毒性分布方面,主要致癌的风险物质为重质PAHs,以五环PAHs毒性含量最高(81%);健康风险评价表明,社会人群终身患癌风险(ILCR)和摄入烧烤频率(EF)具有正比关系的函数关系(ILCR=3.07692×10~(-7) EF),大量频繁地摄入烤肉会带来一定的致癌风险,而低频率的摄入烧烤食品,比如一年内三到四次,烧烤食品带来的致癌风险可忽略不计。
The content of 15 kinds of PAHs in 45 batches of barbecue was determined by HPLC method,the composition characteristics and toxicity distribution of PAHs in barbecue were analyzed,and the risk of eating barbecue frequency for lifelong cancer in social population was evaluated quantitatively. The results showed that,the composition characteristics and toxicity distribution of 15 kinds of PAHs in barbecue were indicated,the PAHs content was mainly two ring,three ring and four-ring aromatic hydrocarbons (87%),while in toxicity distribution,the main carcinogenic risk substances were heavy PAHs,with the highest toxicity content of PAHs in five rings (81%). Health risk assessment showed that there was a proportional relationship between the risk of cancer (ILCR) and the intake of barbecue frequency (EF) in the social population (ILCR=3.07692×10~(-7) EF),high and frequent intake of barbecue would bring a certain risk of cancer,and low frequency intake of barbecue foods,such as three to four times a year,barbecue food caused by the risk of cancer could be ignored.
The content of 15 kinds of PAHs in 45 batches of barbecue was determined by HPLC method,the composition characteristics and toxicity distribution of PAHs in barbecue were analyzed,and the risk of eating barbecue frequency for lifelong cancer in social population was evaluated quantitatively. The results showed that,the composition characteristics and toxicity distribution of 15 kinds of PAHs in barbecue were indicated,the PAHs content was mainly two ring,three ring and four-ring aromatic hydrocarbons (87%),while in toxicity distribution,the main carcinogenic risk substances were heavy PAHs,with the highest toxicity content of PAHs in five rings (81%). Health risk assessment showed that there was a proportional relationship between the risk of cancer (ILCR) and the intake of barbecue frequency (EF) in the social population (ILCR=3.07692×10~(-7) EF),high and frequent intake of barbecue would bring a certain risk of cancer,and low frequency intake of barbecue foods,such as three to four times a year,barbecue food caused by the risk of cancer could be ignored.
引文
[1]金华丽,谷克仁.油炸食品安全性分析及危害预防[J].中国油脂,2010,35(9):74-77.
[2]赵胜绪,杨长江,者文静,等.油炸食品中多环芳烃健康风险的定量评价[J].长江大学学报:自科版,2014,11(34):28-34.
[3]陆红梅,章海风.烹饪食品中PAHs的污染及控制[J].扬州大学烹饪学报,2008(2):40-42.
[4]贾鸿宁,戴红.PAHs的致癌性及其机制研究进展[J].大连医科大学学报,2009,31(5):604-607.
[5]GB 2762-2017 食品安全国家标准食品中污染物限量[S].
[6]Commission Regulation(EU)No 835/2011.Amending regulation(EC)No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs[S].Official Journal of the European Union,2011.
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[9]Toyhwo A,Sikorski Z E.Polycyclic aromatic hydrocarbons in smoked fish-a critical review [J].Food Chemistry,2005,91(2):303-311.
[10]GB 5009.265-2016 食品安全国家标准食品中多环芳烃的测定[S].
[11]胡园,郑伊诺,陆荣茂,等.分子印迹固相萃取超高效液相荧光法测定螺类中多环芳烃[J].浙江农业科学,2016,57(7):1137-1140,1155.
[12]Nisbet I C T,LaGoy P K.Toxic equivalency factors(TEFs)for polycyclic aromatic hydrocarbons(PAHs)[J].Regulatory Toxicology and Pharmacology,1992,16(3):290-300.
[13]刘新,王东红,马梅,等.中国饮用水中PAHs的分布和健康风险评价[J].生态毒理学报,2011,6(2):207-214.
[14]刘新.饮用水中PAHs及其衍生物的分布和健康风险评价[D].重庆:西南大学,2011.
[15]宫春波,王朝霞,董峰光,等.食用植物油中多环芳烃的污染情况及健康风险评价[J].中国油脂,2013,38(5):75-79.
[16]陈仁惇.世界三大膳食结构模式的比较[J].中国食物与营养,2002(3):50-51.
[17]金玉玲,曹俊峰,任辉,等.南阳市市售油炸、烧烤食品苯并(a)芘检测分析[J].河南预防医学杂志,2014,25(6):448-454.
[18]《食品安全风险解析》汇编(2014～2018)[M].国家食品药品监督管理总局,2018:21-22.
[19]姜清雯,邓条条等.烧烤食品与高血压、脂肪肝发生之间关系的调查[J].辽东学院学报:自然科学版,2017,24(4):255-258,299.
[20]US EPA.The risk assessment guidelines of 1986[R].Washington DC:Office of Health and Environmental Assessment,EPA/600/18-87/045,1986.
[21]Chen S C,Liao C M.Health risk assessment on human exposed to environmental polycyclic aromatic hydrocarbons pollution sources[J].Sci Total Environ,2006,366(1):112-123.
[22]张春江.欧盟委员会修订多环芳烃限量法规对我国的启示[J].看世界,2011,23:66-67.
[2]赵胜绪,杨长江,者文静,等.油炸食品中多环芳烃健康风险的定量评价[J].长江大学学报:自科版,2014,11(34):28-34.
[3]陆红梅,章海风.烹饪食品中PAHs的污染及控制[J].扬州大学烹饪学报,2008(2):40-42.
[4]贾鸿宁,戴红.PAHs的致癌性及其机制研究进展[J].大连医科大学学报,2009,31(5):604-607.
[5]GB 2762-2017 食品安全国家标准食品中污染物限量[S].
[6]Commission Regulation(EU)No 835/2011.Amending regulation(EC)No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs[S].Official Journal of the European Union,2011.
[7]王姝婷,王小芳.杭州市区油炸及烧烤类食品中PAHs含量的调查分析[J].中国卫生检验杂志,2017,27(19):2846-2849.
[8]Watabe Y,Kubo T,Tanigawa T,et al.Trace level determination of polycyclic aromatic hydrocarbons in river water with automated pretreatment HPLC[J].Journal of Separation Science,2013,36(3):1128-1134.
[9]Toyhwo A,Sikorski Z E.Polycyclic aromatic hydrocarbons in smoked fish-a critical review [J].Food Chemistry,2005,91(2):303-311.
[10]GB 5009.265-2016 食品安全国家标准食品中多环芳烃的测定[S].
[11]胡园,郑伊诺,陆荣茂,等.分子印迹固相萃取超高效液相荧光法测定螺类中多环芳烃[J].浙江农业科学,2016,57(7):1137-1140,1155.
[12]Nisbet I C T,LaGoy P K.Toxic equivalency factors(TEFs)for polycyclic aromatic hydrocarbons(PAHs)[J].Regulatory Toxicology and Pharmacology,1992,16(3):290-300.
[13]刘新,王东红,马梅,等.中国饮用水中PAHs的分布和健康风险评价[J].生态毒理学报,2011,6(2):207-214.
[14]刘新.饮用水中PAHs及其衍生物的分布和健康风险评价[D].重庆:西南大学,2011.
[15]宫春波,王朝霞,董峰光,等.食用植物油中多环芳烃的污染情况及健康风险评价[J].中国油脂,2013,38(5):75-79.
[16]陈仁惇.世界三大膳食结构模式的比较[J].中国食物与营养,2002(3):50-51.
[17]金玉玲,曹俊峰,任辉,等.南阳市市售油炸、烧烤食品苯并(a)芘检测分析[J].河南预防医学杂志,2014,25(6):448-454.
[18]《食品安全风险解析》汇编(2014～2018)[M].国家食品药品监督管理总局,2018:21-22.
[19]姜清雯,邓条条等.烧烤食品与高血压、脂肪肝发生之间关系的调查[J].辽东学院学报:自然科学版,2017,24(4):255-258,299.
[20]US EPA.The risk assessment guidelines of 1986[R].Washington DC:Office of Health and Environmental Assessment,EPA/600/18-87/045,1986.
[21]Chen S C,Liao C M.Health risk assessment on human exposed to environmental polycyclic aromatic hydrocarbons pollution sources[J].Sci Total Environ,2006,366(1):112-123.
[22]张春江.欧盟委员会修订多环芳烃限量法规对我国的启示[J].看世界,2011,23:66-67.