为构建我国糖果巧克力及其制品食品接触材料膳食暴露评估基础参数,采集市售、网售的不同包装和类型的糖果巧克力及其制品,通过直接测量及应用3D表面积测量仪获得各样品的接触面积,结合产品质量、体积等数据信息,计算其面积与体积或质量的比值(S/V);通过红外光谱法进行主要材质的定性分析和确认。结果表明,44.88%(127/283)的糖果巧克力及其制品接触材料为复合材质,实际接触层主要为聚丙烯(polypropylene,PP)、聚乙烯(polyethylene,PE)、纸和聚对苯二甲酸乙二醇酯(polyethylene terephthalate,PET)等;包装形式主要包括裹包(54.42%,154/283)和普通袋装(27.56%,78/283)。糖果巧克力及其制品的S/V全部在6 dm2/kg以上,且均值高达57.44 dm2/kg。因此,采用6 dm2/kg的常规暴露评估参数可能会低估暴露风险,建议采用构建的参数,结合实际消费情况评估该类食品的暴露风险,获得更加科学准确的评估结果。
To establish the dietary exposure assessment parameters for food contact materials of China, candies and chocolates with different packaging forms were purchased from markets and online stores. The ratio of area to volume or mass (S/V) was calculated for each sample. The contact area (S) was obtained via direct measurement and application of the 3D surface area measuring instrument, and the volume or mass (V) was measured accordingly. The qualitative analysis and confirmation of major material types were obtained via infrared spectroscopy. The S/V results showed that 44.88% (127/283) of the candies and chocolates were made of composite material, and the actual inner contact layer was chiefly PP, PE, Paper and PET. The main packing forms of these foodstuffs included wrapped bags (54.42%, 154/283) and plain bags (27.56%, 78/283). The S/V value of candies and chocolates were all above 6 dm2/kg and the average was as high as 57.44 dm2/kg. Therefore, using the theoretical exposure assessment parameter of 6 dm2/kg may underestimate the exposure risk. So the practical parameters acquired in this study could be used in the risk assessment to achieve more scientific and accurate results.
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