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
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、10.0~13900 μg/kg、0.250~1100 μg/kg; 氨基脲的一般水平暴露量与高水平暴露量分别为0.005 μg/kg-bw/d与0.248 μg/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 from 0.500 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.
标题：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
英文标题：Dietary exposure assessment of azodicarbonamide and its transformation products in flour and flour products in Shenzhen
作者：
阮莎莎 深圳市疾病预防控制中心
刘桂华 深圳市疾病预防控制中心
朱舟 深圳市疾病预防控制中心
刘红河 深圳市疾病预防控制中心
姜杰 深圳市疾病预防控制中心
中文关键词:面粉及面制品,偶氮甲酰胺,氨基脲,联二脲,膳食暴露,
英文关键词:flour and flour products,azodicarbonamide,semicarbazide,biurea,dietary exposure,
发表日期：2019-04-23
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