Microsoft Word 谢岩黎-修改.doc

4 4 Vol. 4 No. 4 2013 8 Journal of Food Safety and Quality Aug., 2013 谢岩黎 *, 严瑞东, 霍权恭, 卫敏, 孙淑敏 (, 450001) 摘要 : 目的 方法, Crystal Ball (hazard quotient, HQ) 结果 HQ 1.21E-1, 90 3.07E-1(HQ<1), 95 3.33E-1(HQ<1); HQ 5.30E-1, 90 9.59 E-1(HQ<1), 95 1.92E+0(HQ>1) 结论 (HQ<1); 90 (HQ<1), 95 (HQ>1) 关键词 : ; ; ; Risk assessment for trans-fatty acids content of edible oils and fats and processed foods XIE Yan-Li *, YAN Rui-Dong, HUO Quan-Gong,WEI Min, SUN Shu-Min (School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China) ABSTRACT: Objective To assess the risk of standard person of trans-fatty acids (TFA) by edible oils and fats and processed foods in Zhengzhou. Methods The content of TFA of edible oils and fats and processed foods were determined by gas chromatographic method. The hazard quotient (HQ) value and risk description of TFA that Chinese residents intake through the edible oils and fats and processed foods were analyzed by the Crystal Ball software. Results The average HQ value was 1.21E-1, with the 90 percentage of 3.07E-1 (HQ<1) and the 95 percentage of 3.33E-1 (HQ<1) in edible oils and fats. The average HQ value was 5.30E-1, with the 90 percentage of 9.59 E-1 (HQ<1) and the 95 percentage 1.92E+0 (HQ>1) in the processed foods contained higher fat. Conclusion It is not risk of residents in Zhengzhou intake trans-fatty acid through the edible oils and fats and 90% probability processed food (HQ<1), but it is risk through the processed foods containing high fat at the 95% exposure levels (HQ>1). KEY WORDS: edible oils and fats; processed foods; trans-fatty acids; risk assessment (trans-fatty acids, TFA) (LDL), (HDL), [1,2],, 基金项目 : (132102310115) Fund: Supported by Key Scientific and Technological Project of Henan (132102310115) * 通讯作者 :,,, E-mail: ylxie2013@163.com *Corresponding author: XIE Yan-Li, Ph.D, Associate Professor, School of Food Science and Technology, Henan University of Technology, No.1, Lianhua Road, High-tech Industrial Development Zone, Zhengzhou 450001, China. E-mail:ylxie2013@163.com

4, : 1191,,, [3],,,, [4,5] [6], Crystal Ball Crystal Ball Decisioneering,, [7] [8] [9] Crystal Ball,,, [10] 1 材料与方法 1.1 数据来源 : 6 22 6, 30%,, 20 ml, 45 : 6 22,, 30%, :,, 73 2010, 2009 0.0414 kg/( ) 0.1 kg/( ) [11] 1.2 仪器与试剂 150 ml ( ), GC2010 ( ), SGE (0.25 mm 120.0 mm, ), ( ) C 18:1 (46902-U,46903), C 18 2 (47791) C 18 3 (47792), Sigma ; 30 ~60,, 13%,,, ( ) Crystal Ball 11.0 ( Decisioneering ) 1.3 方法 [12, 13] 1.3.1 脂肪酸甲酯的制备 BF3 : 100~250 mg, 2 ml 2 mol/l 10 min; 5 ml 3 min, 2 ml, 20 ml, 15 s,, 1 ml, 1 h, 1.3.2 色谱分析 : FID, : 180, : 210, : 230, : 47.0 ml/min, : 400 ml/min, : 1.0 ml/min, : 1:20, :0.5 μl 1.3.3 风险评估的数学模型 1.3.3.1,, Crystal Ball 11.0, 1.3.3.2,, 1% 8371.7 kj, 1 g 37.7 kj, 2.2 g (RfD)2.2 g/( ) [14-16] 1.3.3.3 Monte-Carlo, :

1192 4 Cf * PIR * ABS * EF * ED HQ = AT * RfD *100 1.3.4 风险评估的标准值 HQ>1: ; HQ<1: 2 结果与分析 2.1 食用油脂的反式脂肪酸含量 45, ( ) -, 1 2.2 食品的反式脂肪酸含量 73,,, -, 2 Table 1 表 1 食用油脂的反式脂肪酸含量测定 The content of trans-fatty acids in edible oils and fats t18:1 (%) t18:2 (%) t18:3 (%) TFA (%) a 1 0.00 0.08 0.00 0.08 a 2 0.00 0.05 0.00 0.05 a 3 0.00 0.24 0.00 0.24 b 1 0.04 0.33 1.15 1.52 b 2 0.00 0.29 0.55 0.84 b 3 0.00 0.58 0.72 1.31 a 1 0.00 0.38 0.00 0.38 a 2 0.00 0.42 0.00 0.42 a 3 0.03 0.15 0.03 0.22 a 1 0.00 1.37 0.00 1.37 a 2 0.00 0.88 0.00 0.88 a 3 0.00 1.49 0.00 1.49 a 1 0.00 0.00 0.00 0.00 a 2 0.02 0.02 0.02 0.06 a 3 0.00 0.05 0.00 0.05 c 0.23 0.65 0.00 0.88 c 0.21 0.50 0.00 0.70 c 0.12 0.26 0.00 0.38 c 0.37 1.07 0.00 1.45 c 0.22 0.56 0.00 0.78 c 0.10 0.31 0.16 0.57 c 0.12 1.14 0.00 1.26 c 0.14 0.29 0.00 0.43 c 0.19 0.52 0.00 0.71 d 1 0.00 0.17 0.47 0.64

4, : 1193 续表 1 t18:1 (%) t18:2 (%) t18:3 (%) TFA (%) d 2 0.00 0.24 0.52 0.76 d 3 0.00 0.26 0.48 0.75 e 0.00 0.33 0.48 0.81 e 0.00 0.38 0.99 1.37 e 0.06 0.50 1.63 2.19 e 0.00 0.40 1.26 1.66 e 0.00 0.28 0.69 0.97 c 0.00 0.72 1.05 1.77 a 1 0.03 0.06 0.71 0.79 a 2 0.03 0.07 0.51 0.61 a 3 0.03 0.07 0.41 0.51 a 1 0.05 0.00 0.00 0.05 a 2 0.05 0.00 0.00 0.05 a 3 0.02 0.00 0.00 0.02 a 1 0.00 0.01 0.00 0.01 a 2 0.00 0.00 0.03 0.03 a 3 0.00 0.00 0.00 0.00 e 1 0.84 0.35 0.06 1.25 e 2 0.18 0.13 0.11 0.42 e 3 0.25 0.26 0.08 0.59 : a: ; b: ; c: ; d: ; e: Table 2 表 2 含油脂高的加工食品的反式脂肪酸含量测定 The content of trans-fatty acids in processed foods containing higher fats (%) t18:1 (%) t18:2 (%) t18:3 (%) TFA (%) 1 35.47 0.13 0.33 0.24 0.25 2 32.38 0.22 0.45 0.23 0.29 3 37.01 0.24 0.25 0.32 0.30 4 48.75 0.03 0.22 0.22 0.23 5 25.94 0.00 0.18 0.23 0.11 6 30.24 0.13 0.25 0.46 0.25 7 28.05 0.00 0.22 0.21 0.12 1 38.41 12.07 0.62 0.59 5.10 2 41.26 0.23 0.29 0.31 0.34 3 33.30 0.18 0.24 0.11 0.18 1 23.24 0.21 2.82 3.42 1.49

1194 4 续表 2 (%) t18:1 (%) t18:2 (%) t18:3 (%) TFA (%) 2 28.75 0.24 1.72 2.74 1.35 3 45.42 0.47 0.17 0.19 0.38 1 37.41 0.18 1.12 1.86 1.18 2 32.47 0.37 0.62 1.31 0.75 3 31.45 0.03 0.57 0.96 0.49 1 23.73 0.23 0.15 0.17 0.13 2 25.45 0.09 0.46 0.24 0.20 3 21.36 0.12 0.86 0.35 0.28 4 18.47 0.36 0.95 0.14 0.27 5 22.14 0.23 0.63 0.26 0.25 6 21.26 0.18 0.48 0.22 0.19 7 20.87 0.14 0.23 0.27 0.13 8 22.48 0.28 0.35 0.15 0.18 9 21.38 0.11 0.68 0.24 0.22 10 38.00 0.06 0.23 0.07 0.14 11 24.18 0.02 0.17 0.11 0.07 12 29.06 0.03 0.16 0.18 0.11 1 31.61 0.72 0.25 0.16 0.36 2 35.27 0.26 0.27 0.18 0.25 3 28.75 0.22 0.34 1.67 0.64 4 24.00 0.06 0.26 0.00 0.08 1 41.50 0.03 0.48 0.30 0.34 2 15.64 0.00 0.26 0.35 0.10 3 14.85 0.02 0.18 0.11 0.05 1 37.18 3.16 0.98 0.72 1.81 2 39.75 15.54 2.66 0.11 7.27 3 44.31 2.73 0.53 0.14 1.51 4 25.00 0.01 0.29 1.28 0.40 5 38.10 6.41 1.25 0.19 2.99 1 23.33 0.00 0.05 0.07 0.03 2 24.47 0.00 0.03 0.05 0.03 3 23.35 0.00 0.07 0.11 0.04 4 23.69 0.00 0.12 0.05 0.04 5 27.23 0.00 0.25 0.02 0.07

4, : 1195 续表 2 (%) t18:1 (%) t18:2 (%) t18:3 (%) TFA (%) 6 25.63 0.00 0.01 0.13 0.04 7 26.60 0.00 0.04 0.09 0.03 8 27.50 0.00 0.04 0.09 0.04 9 26.25 0.00 0.04 0.13 0.04 10 28.40 0.00 0.03 0.09 0.03 1 27.56 0.32 0.11 0.14 0.16 2 28.69 0.12 0.65 0.25 0.29 3 29.47 0.65 0.42 0.42 0.44 4 32.14 0.47 0.74 0.26 0.47 5 31.09 0.65 0.69 0.42 0.55 6 27.85 0.19 0.14 0.23 0.16 1 27.14 0.35 0.27 0.41 0.28 2 24.69 12.47 1.42 0.09 3.45 3 30.62 15.42 2.38 0.39 5.57 4 22.56 0.48 0.32 0.25 0.24 5 34.62 1.17 0.26 0.00 0.50 1 14.65 0.01 0.21 0.28 0.07 2 20.42 1.28 0.35 0.26 0.39 3 15.47 0.13 0.31 0.00 0.07 4 25.56 6.19 0.72 0.25 1.83 5 29.23 0.07 0.29 0.20 0.16 1 22.39 14.13 0.81 0.09 3.34 2 21.37 13.28 1.01 0.05 3.06 3 24.76 15.47 0.93 0.08 4.08 1 42.00 0.18 0.43 0.14 0.32 2 37.75 0.12 0.46 0.12 0.26 3 32.26 0.15 0.41 0.12 0.22 4 29.78 0.16 0.52 0.15 0.25 2.3 风险评估模型参数 2.3.1 食用油脂以及加工食品中反式脂肪酸含量分布拟合 Crystal Ball, 1 2 3 1 Beta, -0.15, 2.53, Alpha 1.24 2 Lognormal, : 1.06, 5.72

1196 食品安全质量检测学报 Fig. 1 Fig. 2 图 1 食用油脂中反式脂肪酸含量检测数据的分布拟合 Distribution fitting of formaldehyde amount in edible oils and fats 图 2 加工食品中反式脂肪酸含量检测数据的分布拟合 Distribution fitting of formaldehyde amount in processed foods 第4卷

4, : 1197 2.3.2 经食用油脂和加工食品摄入反式脂肪酸的风险商 Monte-Carlo, 3 Monte-Carlo, 4 2.4 基于食用油脂和加工食品中反式脂肪酸的风险描述 3~4, Crystal Ball,, 3~4 Table 3 表 3 基于 Monte-Carlo 方法的食用油脂摄入反式脂肪酸风险商值的计算参数 The parameters of the calculation of hazard quotient through edible oils and fats based on Monte-Carlo method PIR (kg/d) 0.0414 ABS 1 EF (day/y) 365 RfD (kg/d) 0.0022 Cf (%) -0.150 2.53 Alpha 1.24 Beta ED (y) =69.63 =73.33 AT (d) =25415 =26765 HQ Cf * PIR * ABS * EF * ED HQ = AT * RfD *100 Table 4 表 4 基于 Monte-Carlo 方法的加工食品摄入途径反式脂肪酸风险商值的计算参数 The parameters of the calculation of hazard quotient through processed foods based on Monte-Carlo method PIR (kg/d) 0.1 ABS 1.00 EF (day/y) 365 RfD (kg/d) 0.0022 Cf (%) =1.06 =5.72 Lognormal ED (y) =69.63 =73.33 AT (d) =25415 =26765 HQ Cf * PIR * ABS * EF * ED HQ = AT * RfD *100

1198 第4卷 食品安全质量检测学报 Fig. 3 Fig. 4 图 3 食用油脂摄入反式脂肪酸风险商的概率分布 The probabilistic distribution of hazard quotient about the trans-fatty acids through edible oils and fats 图 4 加工食品摄入反式脂肪酸风险商的概率分布 The probabilistic distribution of hazard quotient about the trans-fatty acids through processed foods 从图 3 中可知食用油脂的 HQ 平均值为 1.21E-1, 90 百分位概率下风险商为 3.07E-1(HQ<1), 95 百分位 概率下风险商为 3.33E-1(HQ<1); 图 4 中含油脂的加 1.92E+0(HQ>1); 3 讨 论 工食品 HQ 平均值为 5.30E-1, 90 百分位概率下风险 本研究膳食数据来源于国家统计局颁布的 2010 商 为 9.59E-1(HQ<1), 95 百 分 位 概 率 下 风 险 商 为 年国家统计年鉴, 表明 2009 年我国居民食用油脂和

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