市售调制乳中香精关注成分的分析及风险评估

Analysis and Safety Assessment of Concerned Flavor Ingredients in Commercial Modified Milk

摘要:

香精在调制乳中可起到提供、补充、稳定风味的作用。由于香精使用具有“自我限量”的特性,用量较低,因此对香精成分潜在的安全风险关注较少。采用经过方法学评价的顶空固相微萃取-气相色谱串联质谱(多反应监测模式)的定量分析方法, 对25种品牌100个市售调制乳样品中的19种香精关注成分的含量进行了分析测定。发现检出率较高的4种成分分别是苯甲醛(100%)、2,3-丁二酮(96%)、芳樟醇(88%)和正己醇(86%),平均含量较高的4种分别是香兰素(18886.03μg/kg)、乙基麦芽酚(6271.15μg/kg)、麦芽酚(2522.64μg/kg)和苯甲醇(1937.60μg/kg),其检出率分别是47%、71%、40%和30%。香精成分在不同的调制乳样品中的含量差异很大,即使相同口味不同品牌之间也存在很大的差异。基于各人群调制乳日摄入量的调查结果,对19种香精关注成分进行了暴露水平评估和安全风险评价。全人群和不同人群的暴露分析均显示,乙基麦芽酚和香兰素的人均日摄入量有超出毒理学关注阈值的情况,且不同人群情况不同,但是整体风险较低,其余调制乳的香精关注成分在现有摄入量下基本不存在安全风险。

Abstract:

Flavor can provide, supplement and stabilize the flavor in modified milk. Due to the characteristic of “self-limiting” and low dosage, less attention has been paid to its potential safety risk. The contents of 19 concerned flavor ingredients in 100 commercial modified milk samples from 25 brands were analyzed through SPME-GC-MS/MS in MRM mode which was evaluated methodologically. Benzaldehyde (100%), 2,3-butanedione (96%), linalool (88%) and hexyl alcohol (86%) were detected at higher rate. Vanillin (18886.03μg/kg), ethyl maltol (6271.15μg/kg), maltol (2522.64μg/kg) and benzyl alcohol (1937.60μg/kg) were detected at high average levels with the detection rates at 47%, 71%, 40% and 30%, respectively. The contents of flavor ingredients in different samples were greatly varied, even if in the samples with same taste from different brands. The exposure level and safety risk of the 19 concerned flavor ingredients were assessed accordingly based on the survey results of the daily intake of modified milk in different populations. Both the exposure analysis of the whole population and different populations showed that the per capita daily intake (PCI) of ethyl maltol and vanillin exceeded the threshold of toxicological concern (TTC) in some cases, which varied among different populations, but the overall risk was low. There was no safety risk for the rest of concerned flavor ingredients under the current intake of modified milk.