佛手凉果4种食品添加剂的暴露风险评估

Risk assessments of 4 food additives in preserved bergamot

中文关键词:  佛手凉果  食品添加剂  暴露  风险评估

英文关键词:preserved bergamot  food additives  exposure  risk assessment

中文摘要:

      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。

英文摘要:

      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.