上海市市售食品中高氯酸鹽污染的暴露評估

宇盛好+李亦奇+張旭晟+張露菁+彭少杰

摘要

目的：為了解食品中高氯酸鹽的污染水平和健康風險，為食品中高氯酸鹽的標準制定和風險管理提供參考。方法：開展上海市市售食品中高氯酸鹽風險監測，結合居民食物消費量調查結果，運用概率評估法對食品中高氯酸鹽進行暴露評估。結果：共監測市售糧食、蔬菜、水果、乳制品、肉類、蛋類、水產品和茶葉等8類食品80件樣品，高氯酸鹽檢出率為78.8%，平均檢測值13.0±26.4 μg/kg。其中，茶葉中高氯酸鹽檢測平均值最高，為59.0±51.9 μg/kg，水果中高氯酸鹽檢測平均值最低，為3.4±2.3 μg/kg。以最大健康保護為原則，若食品中高氯酸鹽在加工烹調過程中均不損失，則本市普通居民通過上述8類食品的高氯酸鹽平均暴露量為0.25 μg/kg bw體質量/day，高消費人群的暴露量（P95）為0.44 μg/kg bw體質量/day，已超過2015年歐洲食品安全局（EFSA）設置的高氯酸鹽每日容許攝入量（TDI）（0.3 μg/kg bw體質量/day），存在一定的健康風險。結論：由于高氯酸鹽具有較高的水溶性，其在食品烹調加工中會有一定降解，需要進一步開展實際暴露量研究。

關鍵詞：食品；高氯酸鹽；每日容許攝入量；暴露評估

Exposure Asessment of Perchlorate Pollution from Food in Shanghai Residents

YU Sheng-hao1， LI Yi-qi1， ZHANG Xu-sheng1， ZHANG Lu-jing1， PENG Shao-jie1，*，

（Shanghai Center for Adverse Drug and Medical Device Reaction Monitoring， Shanghai 200040）

Abstract

Objects： This paper aimed to provide scientific evidences on regulation establishment and risk management of perchlorate contaminants in food based on investigations of perchlorate contamination levels in foods and relevant hazard outcomes. Methods： The exposure assessment on the presence of perchlorate in food was performed by probability assessment approach， with datasets from food monitoring program and food consumption study in Shanghai. Results： 80 food samples from 8 food categories， including grain， vegetables， fruits， dairy products， meat， eggs， aquatic products and tea， were analyzed and the presence of perchlorate rate was 78.8% with a mean value at 13.0±26.4 μg/kg. The highest mean value of perchlorates was 59.0±51.9 μg/kg in tea， and the lowest mean value was 3.4±2.3 μg/kg in fruits. Based on the maximum level of protection of human life and health （i.e.， losses of perchlorate during the processing were not taken into account）， the average estimated dietary intake of perchlorate from the 8 food categories was 0.25 μg/kg bw體質量/day. However， the 95 percentile exposure estimates reached up to 0.44 μg/kg bw體質量/day， which exceeded the tolerable daily intake （TDI） value established by European Food Safety Authority （EFSA） for healthy adults at 0.3 μg/kg bw體質量/day. Therefore， potential health risk may exist to certain groups of people. Conclusions： Due to the high water-solubility of perchlorates， losses of perchlorates in food probably occur during processe of cooking. Further investigations on this topic were highly recommended.

Keywords：food； perchlorate； tolerable daily intake； exposure assessment

高氯酸鹽是一種持久性化學污染物，在正常環境條件下可存在數十年[1，2]。高氯酸鹽的污染主要來源于人類的大量生產和使用。自20世紀40年代以來，人們將高氯酸鹽應用于火箭與導彈的固體推進劑、航天器材、軍火、煙花爆竹、紡織物固定劑、電鍍、橡膠制品、涂料、冶煉、機動車安全氣囊和鎂電池等產品的生產領域[3-5]。高氯酸鹽易溶于水，可污染地下水、地表水及飲用水水源，也可經過土壤和水被植物所吸收并進一步富集[6-9]。環境中高氯酸鹽可通過飲水、呼吸、或經食物鏈以不同途徑進入人體，其中飲食是人體攝入高氯酸鹽的主要途徑[10-11]。研究顯示，高氯酸鹽的分子結構與碘分子的結構形狀非常相似，可與甲狀腺中的碘和母乳中的碘競爭吸收，干擾甲狀腺素的合成和分泌，從而影響人體正常的新陳代謝，阻礙人體正常的生長和發育，尤其是對生長發育期兒童的影響尤為嚴重。一旦嬰幼兒體內的高氯酸鹽過量，會出現智商偏低、學習障礙、發育遲緩、多動癥、注意力分散、甚至弱智等癥狀[8，12]。