农药学学报Issue(1)：77-85,9.DOI:10.16801/j.issn.1008-7303.2016.0009
豆芽中6-苄基腺嘌呤残留的膳食风险评估
Health risk assessment of 6-benzylaminopurine residue in bean sprouts
摘要
Abstract
The health risk of 6-benzylaminopurine (6-BA) used as additive in the processing of bean sprouts has been controversial among the regulation departments, experts and the public in recent years. However, there are only few systemic risk assessment reports published. To recognize the 6-BA exposure risk to consumers, the assessment was conducted in this study using the point evaluation method based on abundant concentration data from surveillance and judgment documents in China. The results showed the average risk quotient was 0.001, and the 97.5 percentile was within 0.001-0.003 for general population in recent years (scenario I). In the scenario II, the use of 6-BA in bean sprouts processing was assumed to be widespread and the average risk quotient was within 0.001-0.003, and the 97.5 percentile was within 0.003-0.006. In the overestimated scenario (III) where the residues in bean sprouts were extremely high, the average risk quotient was within 0.011-0.025, and the 97.5 percentile was within 0.02-0.055. If there are 6-BA residues in all vegetables and fruits (scenario IV) the average risk quotient and 97.5 percentile were within 0.007-0.020 and 0.012-0.031, respectively. Therefore, the health risk of 6-BA to consumers is really low. Concerning the technical necessary of 6-BA in bean sprout processing and its relative high safety, the re-permission and the establishment of the guideline for 6-BA applied in bean sprouts processing were suggested. In the meantime, from our study the maximum residue standard may be recommended to set at 0.2 mg/kg.关键词
6-苄基腺嘌呤(6-BA)/豆芽/残留/膳食风险评估/风险商Key words
6-benzylaminopurine (6-BA)/bean sprouts/residue/health risk assessment/risk quotient分类
化学化工引用本文复制引用
张志恒,胡桂仙,汪雯,郑蔚然,王强..豆芽中6-苄基腺嘌呤残留的膳食风险评估[J].农药学学报,2016,(1):77-85,9.基金项目
浙江省重大科技专项重大农业项目(2014C02002) （2014C02002）
