深圳市面粉与面制品中偶氮甲酰胺及其转化产物膳食暴露评估
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摘要
目的了解深圳市居民面粉与面制品中偶氮甲酰胺及其分解转化产物联二脲、氨基脲的含量水平,获得深圳市致癌致畸物氨基脲的居民膳食暴露水平。方法 2016年在深圳市超市、批发市场、农贸市场等共采集500份面粉及面制品,监测偶氮甲酰胺及其分解转化产物联二脲、氨基脲的含量。并结合深圳市居民膳食调查食物消费量计算深圳市居民面粉和面制品中氨基脲的暴露量。结果所采集的500份样品中:偶氮甲酰胺、联二脲、氨基脲的检出率分别为4.60%、25.8%、18.6%,含量范围为0.500～93.4 mg/kg、10.0～13900μg/kg、0.250～1100μg/kg;氨基脲的一般水平暴露量与高水平暴露量分别为0.005μg/kg-bw/d与0.248μg/kg-bw/d。结论面粉及面制品中的氨基脲暴露已超过水产品中的暴露,应慎重使用偶氮甲酰胺作为食品添加剂在面粉及面制品中使用,同时加强对面粉及面制品中氨基脲的监测。
Objective To understand the levels of azodicarbonamide(ADC) and its decomposition products,diurea and semicarbazide, in flour and noodle products of Shenzhen residents, and obtain the dietary exposure level of residents with carcinogenic teratogenic semicarbazide(SEM) in Shenzhen. Methods In 2016, 500 batches of flour and noodle products were collected in supermarkets, wholesale markets and farmer's markets in Shenzhen to monitor the content of azodicarbonamide and its decomposition products, diurea and semicarbazide. Combined with the food consumption of Shenzhen residents' dietary survey, the exposure of semicarbazide in flour and noodle products of Shenzhen residents was calculated. Results Among the 500 samples collected, the detection rates of azoformamide, biuret, and semicarbazide were 4.60%, 25.8%, and 18.6%, respectively, and the contents ranged from0.500 to 93.4 mg/kg, 10.0 to 13900 μg/kg and 0.250-1100 μg/kg. The general and high levels of semicarbazide exposure were 0.005 μg/kg-bw/d and 0.248 μg/kg-bw/d, respectively. Conclusion The exposure of semicarbazide in flour and pasta has exceeded the exposure in aquatic products. The use of azoformamide as a food additive in flour and pasta should be used with caution, and the monitoring of semicarbazide in flour and flour products should be strengthened.
Objective To understand the levels of azodicarbonamide(ADC) and its decomposition products,diurea and semicarbazide, in flour and noodle products of Shenzhen residents, and obtain the dietary exposure level of residents with carcinogenic teratogenic semicarbazide(SEM) in Shenzhen. Methods In 2016, 500 batches of flour and noodle products were collected in supermarkets, wholesale markets and farmer's markets in Shenzhen to monitor the content of azodicarbonamide and its decomposition products, diurea and semicarbazide. Combined with the food consumption of Shenzhen residents' dietary survey, the exposure of semicarbazide in flour and noodle products of Shenzhen residents was calculated. Results Among the 500 samples collected, the detection rates of azoformamide, biuret, and semicarbazide were 4.60%, 25.8%, and 18.6%, respectively, and the contents ranged from0.500 to 93.4 mg/kg, 10.0 to 13900 μg/kg and 0.250-1100 μg/kg. The general and high levels of semicarbazide exposure were 0.005 μg/kg-bw/d and 0.248 μg/kg-bw/d, respectively. Conclusion The exposure of semicarbazide in flour and pasta has exceeded the exposure in aquatic products. The use of azoformamide as a food additive in flour and pasta should be used with caution, and the monitoring of semicarbazide in flour and flour products should be strengthened.
引文
[1]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].GB 2760-2014 National food safety standard-Standard for uses of food additives[S].
[2]Gregory ON,Charles RW,Wenchi Hsu,et al.Semicarbazide formation in flour and bread[J]Agric Food Chem,2008,56:2064-2067.
[3]Becalski A,Lau B,Lewis D,et al.Semicarbazide in Canadian bakery products[J].Food Addit Contam,2006,23(2):107-109.
[4]黄晓珊,关铭鑫,杭义萍.面制品添加剂偶氮甲酰胺热处理下转化为氨基脲的研究[J].分析测试学报,2018,37(8):977-980.Huang XS,Guan MX,Hang YP.Study on degradation of flour additive azodicarbazide to semicarbazide under heat treatment[J].J Instrum Anal,2018,37(8):977-980.
[5]Zheng HQ,Wang YM,Thomas N.Chase,stimulation of nmethyl-D-aspartate receptors induces apoptosis in rat brain[J].Brain Res,1996,(725)2:166-176.
[6]Grizzle,George TB,Fail JD,et al.Carisoprodol:Reproductive assessment by continuous breeding in swiss mice[J].Fund Appl Toxicol Off J Soc Toxicol,1995,24(1):132.
[7]李嘉.食品添加剂副产物氨基脲的毒理学研究[D].长春:吉林农业大学,2008.Li J.Toxicology study on semicarbazide of food additive by-production[D].Changchun:Jilin Agricultural University,2008.
[8]Maranghi FR,Tassinari V,Lagatta,et al.Effects of the food contaminant semicarbazide following oral administration in juvenile sprague-dawley rats[J].Food Chem Toxicol,2009,(47):472-479.
[9]Dimitris V,Hariklia M,Klimentini E.Evaluation of genotoxic effects of semicarbazide on cultured human lymphocytes and rat bone marrow[J].Food Chem Toxicol,2010,(48):209-214.
[10]龙彪,单军,杨立军.食品中氨基脲的风险评估[J].食品研究与开发,2012,33(7):236-238.Long B,Shan J,Yang LJ.Risk assessmen of SEM in food[J].Food Res Dev,2012,33(7):236-238.
[11]高素,汝少国.氨基脲的毒性效应研究进展[J].环境科学研究,2013,26(6):637-644.Gao S,Ru SG.Research progress on the toxicity of semicarbazide[J].Res Environ Sci,2013,26(6):637-644.
[12]谢洁,彭涛,刘彩虹,等.面包中偶氮甲酰胺及其降解产物的风险分析[J].检验检疫学刊,2014,4(24):62-66.Xie J,Peng T,Liu CH,et al.Risk analysis of azodicarbonamide and its degradation products in bread[J].Inspect Quarant Sci,2014,4(24):62-66.
[13]王赫,刘丽军,魏艳欣,等.济南市售面粉中偶氮甲酰胺含量的检测分析[J].山东化工,2016,45(14):51-52.Wang H,Liu LJ,Wei YX,et al.Detection and analysis of azodicarbonamide contended in flour in Jinan area[J].Shangdong Chem Ind,2016,45(14):51-52.
[14]阮莎莎,刘桂华,朱舟,等.高效液相色谱法检测面粉及面制品中的偶氮甲酰胺[J].华南预防医学,2017,43(1):78-82.Ruan SS,Liu GH,Zhu Z,et al.Determination of ADC in flour and flour products by high-performance liquid chromatographic(HPLC)[J].South China J Prev Med,2017,43(1):78-82.
[15]阮莎莎,刘桂华,刘素纯,等.同位素稀释高效液相色谱-串联质谱法测定面粉及面制品中的联二脲[J].分析测试学报,2016,35(4):420-425.Ruan SS,Liu GH,Liu SC,et al.Determination of biurea in flour and flour products by isotope dilution high performance liquid chromatography-tandem mass spectrometry[J].J Instrum Anal,2016,35(4):420-425.
[16]王丹,陈颖,宋书锋,等.固相萃取-超高效液相色谱-串联质谱法检测面粉及面制品中的氨基脲[J].中国食品卫生杂志,2014,26(6):579-583.Wang D,Chen Y,Song SF,et al.Determination of semicarbazide in flour and flour products by SPE purification ultra-high performance liquid chromatography-tandem triple quadruple mass spectrometry[J].Chin JFood Hyg,2014,26(6):579-583.
[17]深圳市居民食物消费量与膳食营养状况的调查[M].广州:广东人民出版社,2015.Investigation on food consumption and dietary nutrition of shenzhen residents[M].Guangzhou:Guangdong People's Press,2015.
[18]刘书贵,尹怡,单奇,等.广东省鳜鱼和杂交鳢中孔雀石绿和硝基呋喃残留调查及暴露评估[J].中国食品卫生杂志,2015,27(5):553-558.Liu SG,Yin Y,Shan Q,et al.Residual levels of malachite green and nitrofuran metabolites in farmed fish from Guangdong and exposure assessmen[J].Chin J Food Hyg,2015,27(5):553-558.
[2]Gregory ON,Charles RW,Wenchi Hsu,et al.Semicarbazide formation in flour and bread[J]Agric Food Chem,2008,56:2064-2067.
[3]Becalski A,Lau B,Lewis D,et al.Semicarbazide in Canadian bakery products[J].Food Addit Contam,2006,23(2):107-109.
[4]黄晓珊,关铭鑫,杭义萍.面制品添加剂偶氮甲酰胺热处理下转化为氨基脲的研究[J].分析测试学报,2018,37(8):977-980.Huang XS,Guan MX,Hang YP.Study on degradation of flour additive azodicarbazide to semicarbazide under heat treatment[J].J Instrum Anal,2018,37(8):977-980.
[5]Zheng HQ,Wang YM,Thomas N.Chase,stimulation of nmethyl-D-aspartate receptors induces apoptosis in rat brain[J].Brain Res,1996,(725)2:166-176.
[6]Grizzle,George TB,Fail JD,et al.Carisoprodol:Reproductive assessment by continuous breeding in swiss mice[J].Fund Appl Toxicol Off J Soc Toxicol,1995,24(1):132.
[7]李嘉.食品添加剂副产物氨基脲的毒理学研究[D].长春:吉林农业大学,2008.Li J.Toxicology study on semicarbazide of food additive by-production[D].Changchun:Jilin Agricultural University,2008.
[8]Maranghi FR,Tassinari V,Lagatta,et al.Effects of the food contaminant semicarbazide following oral administration in juvenile sprague-dawley rats[J].Food Chem Toxicol,2009,(47):472-479.
[9]Dimitris V,Hariklia M,Klimentini E.Evaluation of genotoxic effects of semicarbazide on cultured human lymphocytes and rat bone marrow[J].Food Chem Toxicol,2010,(48):209-214.
[10]龙彪,单军,杨立军.食品中氨基脲的风险评估[J].食品研究与开发,2012,33(7):236-238.Long B,Shan J,Yang LJ.Risk assessmen of SEM in food[J].Food Res Dev,2012,33(7):236-238.
[11]高素,汝少国.氨基脲的毒性效应研究进展[J].环境科学研究,2013,26(6):637-644.Gao S,Ru SG.Research progress on the toxicity of semicarbazide[J].Res Environ Sci,2013,26(6):637-644.
[12]谢洁,彭涛,刘彩虹,等.面包中偶氮甲酰胺及其降解产物的风险分析[J].检验检疫学刊,2014,4(24):62-66.Xie J,Peng T,Liu CH,et al.Risk analysis of azodicarbonamide and its degradation products in bread[J].Inspect Quarant Sci,2014,4(24):62-66.
[13]王赫,刘丽军,魏艳欣,等.济南市售面粉中偶氮甲酰胺含量的检测分析[J].山东化工,2016,45(14):51-52.Wang H,Liu LJ,Wei YX,et al.Detection and analysis of azodicarbonamide contended in flour in Jinan area[J].Shangdong Chem Ind,2016,45(14):51-52.
[14]阮莎莎,刘桂华,朱舟,等.高效液相色谱法检测面粉及面制品中的偶氮甲酰胺[J].华南预防医学,2017,43(1):78-82.Ruan SS,Liu GH,Zhu Z,et al.Determination of ADC in flour and flour products by high-performance liquid chromatographic(HPLC)[J].South China J Prev Med,2017,43(1):78-82.
[15]阮莎莎,刘桂华,刘素纯,等.同位素稀释高效液相色谱-串联质谱法测定面粉及面制品中的联二脲[J].分析测试学报,2016,35(4):420-425.Ruan SS,Liu GH,Liu SC,et al.Determination of biurea in flour and flour products by isotope dilution high performance liquid chromatography-tandem mass spectrometry[J].J Instrum Anal,2016,35(4):420-425.
[16]王丹,陈颖,宋书锋,等.固相萃取-超高效液相色谱-串联质谱法检测面粉及面制品中的氨基脲[J].中国食品卫生杂志,2014,26(6):579-583.Wang D,Chen Y,Song SF,et al.Determination of semicarbazide in flour and flour products by SPE purification ultra-high performance liquid chromatography-tandem triple quadruple mass spectrometry[J].Chin JFood Hyg,2014,26(6):579-583.
[17]深圳市居民食物消费量与膳食营养状况的调查[M].广州:广东人民出版社,2015.Investigation on food consumption and dietary nutrition of shenzhen residents[M].Guangzhou:Guangdong People's Press,2015.
[18]刘书贵,尹怡,单奇,等.广东省鳜鱼和杂交鳢中孔雀石绿和硝基呋喃残留调查及暴露评估[J].中国食品卫生杂志,2015,27(5):553-558.Liu SG,Yin Y,Shan Q,et al.Residual levels of malachite green and nitrofuran metabolites in farmed fish from Guangdong and exposure assessmen[J].Chin J Food Hyg,2015,27(5):553-558.
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