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目的分析温州市市售海捕虾二氧化硫残留,评估居民食用海捕虾暴露二氧化硫的健康风险。方法于2015—2016年在温州市采集246份市售海捕虾并检测二氧化硫残留含量,结合2008年浙江省居民膳食调查中温州市居民消费量调查数据,采用点评估的方法评估温州市居民食用海捕虾暴露二氧化硫的风险。结果海捕虾全虾、虾肉中二氧化硫中位数分别为20.05和10.65 mg/kg,虾肉低于全虾(P<0.05);全虾、虾肉中二氧化硫超标率分别为19.11%和5.69%,虾肉低于全虾(P<0.05)。普通人群食用全虾、虾肉二氧化硫暴露量的点估计值分别为0.045 9和0.007 6 mg/kg体重;高消费人群(海捕虾消费量≥P97.5)食用全虾和虾肉二氧化硫暴露量的点估计值分别为0.114 2和0.018 9 mg/kg体重;女性食用海捕虾二氧化硫暴露量高于男性,但均低于食品添加剂专家委员会(JECFA)规定的二氧化硫每日允许摄入量上限(0.7 mg/kg体重)。结论居民食用温州市市售海捕虾暴露二氧化硫的健康风险较低。
Objective To analyze the residual sulfur dioxide in commercial sea shrimp sold in Wenzhou City and assess the health risks of exposure of sulfur dioxide to sea shrimp inhabitants. Methods A total of 246 commercially available marine shrimp were collected from Wenzhou City in 2015-2016 to detect the residual content of sulfur dioxide. Based on the survey data of Wenzhou residents’ consumption in Zhejiang Province in 2008, the method of point assessment was used to evaluate the consumption of Wenzhou residents Sea shrimp exposes to the risk of sulfur dioxide. Results The median concentrations of sulfur dioxide in shrimp and shrimps were 20.05 and 10.65 mg / kg, respectively, and shrimp meat was lower than that of whole shrimp (P <0.05). The over-standard rates of sulfur dioxide in shrimps and shrimps were 19.11% and 5.69 %, Shrimp less than whole shrimp (P <0.05). Estimated values of total sulfur dioxide and sulfur dioxide consumption in the general population were 0.045 9 and 0.007 6 mg / kg body weight, respectively. For the high-consumption population (consumption of sea-caught shrimp ≥ 97.5), the exposure to whole shrimp and shrimp Point estimates were 0.114 2 and 0.018 9 mg / kg body weight respectively. The exposure to sulfur dioxide in female sea shrimp was higher than that in men but both were lower than the daily allowable intake of sulfur dioxide specified by the Committee of Experts on Food Additives (JECFA) 0.7 mg / kg body weight). Conclusions The health risk of residents exposed to sulfur dioxide in seawater for sale in Wenzhou City is low.