青岛干水产品中n -亚硝胺含量及膳食风险评价

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2023-06-01 DOI:10.1080/19393210.2023.2177355

Shuangyu Wang, Fenglin Sun, Shuhui Wang, Xiaojing Lv, Jinquan Zhao, Jie Wang, Weisen Yu, Hongwei Yu

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引用次数: 1

摘要

n -亚硝胺是干燥水产品中常见的人类致癌物。建立了气相色谱-质谱联用水蒸气蒸馏法测定青岛干水产品中9种n -亚硝胺的方法，并对从青岛采集的鱼、鱿鱼、虾和海参样品进行了分析。利用估计的每日摄入量和斜率因子，根据确定的n -亚硝胺水平进行了健康风险评估。结果表明，鱼类产品中n -亚硝胺含量最高，鱿鱼和虾类产品中n -亚硝胺含量最高。青岛市干水产品中n -亚硝胺的致癌风险平均值在3.57 × 10-8 ~ 3.53 × 10-5之间。亚硝基二甲胺、n -亚硝基二乙胺和n -亚硝基二丁胺可被认为对青岛市居民具有潜在的癌症风险。

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N-nitrosamines in Qingdao dried aquatic products and dietary risk assessment.

N-nitrosamines are human carcinogens commonly present in dried aquatic products. A method of gas chromatography - mass spectrometry combined with steam distillation was developed for the determination of 9 N-nitrosamines in dried aquatic products in Qingdao, China, with which 300 samples of fish, squid, shrimp and sea cucumber collected from Qingdao were analysed. A health risk assessment was conducted based on determined levels of N-nitrosamines by using estimated daily intake and slope factors. Results showed that fish products was the category with the highest content of N-nitrosamines, whereas squid and shrimp products were the categories with the highest frequency of presence of N-nitrosamines. The average estimated cancer risk of N-nitrosamines in dried aquatic products in Qingdao ranged from 3.57 × 10^-8 to 3.53 × 10^-5. Nitrosodimethylamine, N-Nitrosodiethylamine and N-Nitrosodibutylamine could be considered to pose a potential cancer risk to residents in Qingdao.

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.