Pollution Level and Dietary Risk Assessment of Phthalate Esters in Compound Seasonings
In this study,the aim is to establish an efficient,green and low-cost gas chromatography-mass spectrometry-isotope internal standard method for the simultaneous determination of 18 phthalate esters(PAEs)in compound seasonings.The pollution levels of dibutyl phthalate(DBP)and bis(2-ethylhexyl phthalate(DEHP)in 5 categories and 439 batches of commercially available compound seasonings are investigated and detected,and the dietary risk is assessed.DBP is detected in all 5 types of compound seasonings,DEHP is detected in all 4 types of compound seasonings except for cooking wine,and the detection rate of DBP is the highest in spice oil and hotpot seasonings,up to 36.3％and 24.7％respectively,both exceed the risk evaluation value of 0.3 mg/kg,the highest detectable amount is 25.49 mg/kg and 11.01 mg/kg respectively.The detection rate of DEHP in spice oils,hotpot seasonings and sauces is higher,which is 27.7％,23.8％,30.0％respectively,and the highest detectable amount is 14.20,7.48,1.01 mg/kg respectively.A total of 8 batches exceed the risk evaluation value of 1.5 mg/kg.Based on the maximum concentration detected in this study,the daily intake of DBP and DEHP by residents through hotpot seasonings is 4.11,6.06 μg/(kg·bw)respectively.The amount of DBP and DEHP intaked from spice seasoning oils is 0.53,0.30 μg/(kg·bw)respectively,the amount of DBP intaked from cooking wine is 0.04 μg/(kg·bw),the amount of DBP and DEHP intaked from semi-solid seasonings is 2.68,0.35 μg/(kg·bw)respectively,and the amount of DBP and DEHP intaked from sauces is 0.56,0.50 μg/(kg·bw)respectively,which are much lower than the health guideline values,there's no significant dietary risk.This study is helpful to prevent and control the safety risks of phthalate esters in compound seasonings from the source,and provide data support for the precise control of regulatory departments.
万方数据
维普
