2024年北京市售4类禽类预制菜肴中多元素分析及有害元素健康风险评价

Multielement analysis and health risk assessment of harmful elements in 4 kinds of poultry pre-made dishes sold in Beijing in 2024

中文关键词:  ICP-MS  禽类  预制菜肴  多元素  有害元素  健康风险评价

英文关键词:inductively coupled plasma mass spectrometry  poultry  pre-made dishes  multielement  harmful elements  health risk assessment

中文摘要:

      目的 研究2024年北京市售鸡肉、鸭肉、内脏及掌爪4类禽类预制菜肴中元素分布特征, 评价有害元素膳食暴露风险。方法 采用电感耦合等离子体质谱法测定北京市售46件禽类预制菜肴中14种元素。运用污染指数法、靶标危害系数法(target hazard quotient/total target hazard quotient, THQ/TTHQ)、危害商(hazard quotient, HQ)、危害指数(hazard index, HI)和致癌风险指数(carcinogenic risk, CR)评价有害元素健康风险。结果 14种元素在禽类预制菜肴中全部检出, 铝、锰、硼、铬、镍、钼含量中位值高于0.01 mg/kg。有害元素检出率为砷(100%)>铬(97.8%)>铅(41.3%)、汞(41.3%)>镉(39.1%), 含量均低于GB 2762—2022《食品安全国家标准 食品中污染物限量》标准。4类禽类预制菜肴中14种元素含量中位值差异较大, 内脏类预制菜肴中钒、锰、钴、砷、钼、镉、铅含量最高, 掌爪类预制菜肴中汞含量最高, 铅含量次高, 鸡肉类预制菜肴中砷、铅含量最低。铬在4类禽类预制菜肴中含量中位值差异较小, 但鸡肉类预制菜肴的铬含量均值(0.10 mg/kg)约是其他3类禽类预制菜肴的2倍, 尤其宫保鸡丁具有明显的高铬特征。铅、镉、砷、汞、铬的污染指数均小于0.7, 表明样品未受有害元素污染。针对非致癌健康风险的评价, 采用了美国环境保护署和世界卫生组织/国际食品法典委员会的两套评估方法, 镉、汞、铬的THQ/TTHQ和HQ/HI评估值均小于1, 表明风险处于可接受水平。两种评估方法结果一致, 且均识别出镉在内脏类、汞在掌爪类预制菜肴中风险最高。4类禽类预制菜肴中铅的CR<1×10–6, 表明无致癌风险, 砷的CR介于1×10–6~1×10–4, 为可接受的致癌风险。结论 北京市售4类禽类预制菜肴中有害元素的健康风险处于安全水平。掌爪类预制菜肴中多元素检出率和含量水平虽较低, 但其汞、铅含量在4类禽类预制菜肴中处于较高水平, 建议加强监测。

英文摘要:

      Objective To study the element distribution characteristics in 4 kinds of poultry pre-made dishes, including chicken, duck, visceral and claw sold in Beijing in 2024, and evaluate the dietary exposure risk of harmful elements. Methods Inductively coupled plasma mass spectrometry was used to determine 14 kinds of elements in 46 poultry pre-made dishes sold in Beijing. Pollution index method, target hazard quotient/total target hazard quotient (THQ/TTHQ), hazard quotient (HQ), hazard index (HI) and carcinogenic risk index (CR) were used to evaluate the health risks of harmful elements. Results All 14 kinds of elements were detected in poultry pre-made dishes, with median content of aluminum, manganese, boron, chromium, nickel and molybdenum exceeding 0.01 mg/kg. The detection rates of harmful elements were as follows: Arsenic (100%)>chromium (97.8%)>lead (41.3%) and mercury (41.3%)>cadmium (39.1%). The content of these elements were all below the standards of the GB 2762—2022 National food safety standard-Limits of pollutants in food. There were significant differences in the median values of 14 kinds of elements among 4 kinds of poultry pre-made dishes. Among the visceral pre-made dishes, the content of vanadium, manganese, cobalt, arsenic, molybdenum, cadmium and lead were the highest. Among the claw pre-made dishes, the content of mercury was the highest, followed by lead. Among the chicken pre-made dishes, the content of arsenic and lead were the lowest. The median chromium content in 4 kinds of poultry pre-made dishes showed little variation, but the average chromium content (0.10 mg/kg) in chicken pre-made dishes was approximately twice that of the other 3 kinds of poultry pre-made dishes, with Kung Pao chicken exhibiting a notably high chromium characteristic. The pollution index for lead, cadmium, arsenic, mercury and chromium were all less than 0.7, indicating that the sample was not contaminated with harmful elements. For the assessment of non-carcinogenic health risks, 2 sets of assessment methods from the United States Environmental Protection Agency and the World Health Organization/International Codex Alimentarius Commission were employed. The THQ/TTHQ and HQ/HI assessment values for cadmium, mercury and chromium were all less than 1, indicating that the risks were at an acceptable level. The results from both assessment methods were consistent, and both identify that Cd posed the highest risk in visceral pre-made dishes, while Hg posed the highest risk in claw pre-made dishes. The CR of Pb in 4 kinds of poultry pre-made dishes was less than 1×10–6, indicating no carcinogenic risk. The CR of arsenic ranged from 1×10–6–1×10–4, indicating an acceptable carcinogenic risk. Conclusion The health risks posed by harmful elements in 4 kinds of poultry pre-made dishes sold in Beijing are at a safe level. Although the detection rate and content levels of multiple elements in claw pre-made dishes are relatively low, the mercury and lead contents in these dishes are at a higher level among the 4 kinds of poultry pre-made dishes, which should be recommended to strengthen monitoring.