西北某省市售食品中苯并(a)芘检测方法优化及膳食暴露风险评估

Optimization of benzo(a)pyrene detection methods and dietary exposure risk assessment in foods sold in a certain province in Northwest China

中文关键词:  苯并[a]芘  风险评估  植物油  熏烧烤肉制品  膳食暴露

英文关键词:benzo(a)pyrene  risk assessment  edible vegetable oils  smoked and barbecued meat products  dietary exposure

中文摘要:

      目的 对西北某省2023—2024年197份食用植物油与熏烧烤肉制品中苯并(a)芘的含量进行检测, 分析食品种类、食物的加工渠道等因素对苯并(a)芘含量的影响, 评估暴露风险, 并对苯并(a)芘的检测方法进行优化。方法 样品经过处理后, 采用高效液相色谱-荧光检测法(high performance liquid chromatography coupled with fluorescence detection, HPLC-FLD)对苯并(a)芘进行检测, 暴露边界比(margin of exposure, MOE)法评估暴露风险。结果 197份样品中, 每种食品中苯并(a)芘都有检出, 检出率为61%, 苯并(a)芘含量均值为0.59 μg/kg。其中市售散装植物油的检出率和平均值最高, 分别为84%和1.49 μg/kg。西北某省各年龄段(18~44岁、45~60岁、60岁以上)苯并(a)芘的膳食暴露量平均值和高暴露消费者分别为0.34、0.40、0.40 ng/(kg·d)和1.15、1.36、1.37 ng/(kg·d)。各年龄段居民MOE均大于10000。对检测方法的优化数据表明最优的检测流动相为98%的有机相乙腈, 最灵敏的激发波长为380 nm, 发射波长为410 nm。结论 2023—2024年西北某省市售重点食品存在一定的苯并(a)芘污染。各年龄段西北某省居民经膳食途径摄入苯并(a)芘的健康风险较低, 在可接受范围内。但仍需持续关注食品中苯并(a)芘食品安全风险, 尽量选择定型包装的食用植物油, 少食用煎炸食品和熏烧烤肉制品等经过高温加热的食物。

英文摘要:

      Objective To analyze the concentrations of benzo(a)pyrene in 197 samples of edible vegetable oils and smoked and barbecued meat products collected from a province in Northwest China (2023—2024), analyse the effects of food type and processing methods on benzo(a)pyrene content, assesse relative exposure risks, and optimize detection methods. Methods After sample pretreatment, benzo(a)pyrene was detected using high performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). Exposure risks were evaluated using the margin of exposure (MOE) method. Results Among the 197 samples, benzo(a)pyrene was detected in all food categories, with a detection rate of 61%. The mean benzo(a)pyrene concentration was 0.59 μg/kg. Bulk retail edible vegetable oils exhibited the highest detection rate (84%) and mean benzo(a)pyrene level (1.49 μg/kg). In a province in Northwest China, the average dietary benzo(a)pyrene exposure levels for different age groups (18–44, 45–60 and >60 years) were 0.34, 0.40 and 0.40 ng/(kg·d), respectively, while high-exposure consumers had values of 1.15, 1.36 and 1.37 ng/(kg·d). The MOE for all age groups exceeded 10000. Method optimization revealed that the optimal mobile phase consisted of 98% organic phase (acetonitrile), with the most sensitive excitation and emission wavelengths at 380 nm and 410 nm, respectively. Conclusion In 2023–2024, certain benzo(a)pyrene contamination is observed in key foods sold in a province in Northwest China. The health risks of dietary benzo(a)pyrene intake among residents of all age groups are low and within acceptable limits. However, continuous monitoring of benzo(a)pyrene-related food safety risks is necessary. Consumers should prefer pre-packaged edible vegetable oils and reduce consumption of fried foods, smoked and barbecued meats and other high-temperature-processed products.