文章摘要
冉咏兰,阚建全.邻苯二甲酸二丁酯在加工中的变化及膳食暴露评估[J].包装工程,2020,41(13):17-25.
RAN Yong-lan,KAN Jian-quan.Changes of Dibutyl Phthalate in Processing and Evaluation of Its Dietary Exposure Assessment[J].Packaging Engineering,2020,41(13):17-25.
邻苯二甲酸二丁酯在加工中的变化及膳食暴露评估
Changes of Dibutyl Phthalate in Processing and Evaluation of Its Dietary Exposure Assessment
投稿时间:2020-01-05  修订日期:2020-07-10
DOI:10.19554/j.cnki.1001-3563.2020.13.003
中文关键词: 邻苯二甲酸二丁酯  萝卜  消除率  残留量  暴露评估
英文关键词: dibutyl phthalate  radish  removal rate  residual quantity  exposure assessment
基金项目:
作者单位
冉咏兰 西南大学 食品科学学院重庆 400715 
阚建全 西南大学 食品科学学院重庆 400715 
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中文摘要:
      目的 选取萝卜为研究对象,研究食用加工对萝卜中邻苯二甲酸二丁酯(DBP)残留量及膳食暴露评估的影响。方法 采用盆栽种植、模拟餐前加工和液相色谱检测方法,研究漂烫、腌制和干制处理对萝卜中DBP残留及膳食暴露的影响。结果 经漂烫、腌制和干制处理后均会对DBP残留量有明显的影响,溶度参数、水分散失和DBP挥发是影响萝卜中DBP含量的3个关键因子。在漂烫加工中,DBP残留量和加工因子随着时间的增加都呈逐渐减小的趋势,消除率为0.96%~45.54%;在腌制加工中,DBP残留量和加工因子随着时间的增加呈先减小后逐渐增加的趋势,消除率为1.36%~44.74%;在干制加工中,DBP残留量和加工因子随着时间的增加呈先增加后逐渐减小的趋势,考虑到干制加工中水分会流失,通过校正含水量后消除率可达82.06%。对DBP残留量进行膳食暴露评估的结果表明,对采用漂烫、腌制和干制等3种加工方式加工后的DBP残留量比用初始值评估值最高可分别降低45.54%,44.73%和24.32%。结论 适当的食用加工方式可以有效降低萝卜中DBP的残留量,提高萝卜食用的安全性,而引入加工因子后膳食暴露评估结果会更接近真实值。
英文摘要:
      The wok aims to study the effect of pre-meal processing on dibutyl phthalate (DBP) residues and dietary exposure assessment in radish. Pot planting, simulated pre-meal processing and liquid chromatography were used to study the effects of blanching, curing and drying treatments on DBP residues and dietary exposure in radish. Blanching, curing and drying all had obvious effects on DBP residues. Solubility parameters, water loss and DBP volatilization were the three key factors affecting DBP content in radish. In blanching process, DBP residue and processing factor gradually decreased with the increase of time, and the removalrate was 0.96%-45.54%. DBP residues and processing factors decreased first and then gradually increased with the increase of time in curing process, with removalrate ranging from 1.36% to 44.74%. DBP residues and processing factors in drying process first increased and then gradually decreased with the increase of time. Considering the water loss in drying process, the removalrate couldreach 82.06% after the water content was corrected. The results of dietary exposure assessment onDBP residues showed that the DBP residues processed by blanching, curing and drying could be reduced by 45.54%, 44.73% and 24.32%, respectively compared with the initial value assessment. Appropriate food processing methods can effectively reduce DBP residues in radish and improve the food safety of radish, while the assessmentresults of dietary exposure willbe closer to the true value after processing factors are introduced.
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