食用槟榔的安全风险分析
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摘要
食用槟榔是继口香糖、香烟之后的第三大口腔嗜好品,全世界据不完全统计估计有6亿人有嚼食槟榔的习惯,这就带动了整个槟榔加工产业的迅速发展,同时也带来了巨大的经济效益。随着消费人群的增多和食品安全意识的增强,食用槟榔的安全风险分析对整个产业的健康发展和广大消费的健康具有一定的指导意义。本课题以零售散装槟榔和市场上的包装槟榔为研究对象,对其食品安全影响进行风险分析。首先是对其防腐剂、甜味剂、氟含量、游离碱度、霉菌计数五个危险因子的的含量进行检测分析；然后通过问卷调查分析,了解消费者的消费量及消费习惯；最后结合问卷调查情况对各个危险因子计算膳食摄入量,与相应的ADI值做比对,并针对其食品安全风险影响情况,在食用槟榔的加工过程中定位关键控制点,并提出相应的的风险应对措施。
1.甜味剂、防腐剂通过分析检测其超标情况都比较严重。防腐剂主要是脱氢乙酸钠超标,超标量至少是10倍,最多达到30倍；甜味剂主要是糖精钠和安赛蜜超标最多达到12倍；只有防腐剂对羟基苯甲酸脂类的添加量全部合格。
2.氟离子检测结果表明,A、D、E、F、G、H六个样品在规定范围内,其中超标最严重的是C样品190.02mg/kg,其次是样品B,检测结果为118.11mg/kg,整个样品的合格率为75%。零售产品的氟含量的平均值为92.90mg/kg,包装产品的氟含量的平均值为74.06mg/kg。
3.游离碱度的检测,零售产品的浸泡液初始pH值都小于7呈酸性,包装类的产品浸泡液都呈碱性,检测结果显示样品H含量最高为10.34mg/g,其他三个样品均在限定范围内,平均值为7.48mg/g,合格率为75%。游离碱度主要和加工过程中添加的石灰质量和用量有关。
4.霉菌检测,零售产品霉菌计数严重超标,最多超标达到了100倍,包装产品四个样品全部合格,对于全部检测样品合格率为50%,但是针对零售产品合格率为0,包装产品合格率为100%。
5.根据问卷调查情况,长沙地区食用槟榔槟榔消费者主要是20岁到40岁中青年男性,少数的女性消费者为20岁到25岁的年轻人,嚼食的时间不等,最多长达26年,最小的开始嚼食年纪为12岁。大多数消费者还是选择占市场主体的品牌包装槟榔,食用槟榔的日平均消费量是45.3g(一包的净重为40g,10片左右),一片槟榔的平均嚼食时间是3.46min。大约一半的槟榔嚼食者有吸烟的习惯。其次消费者对于食用槟榔对身体的危害总体的认知度还是比较高的,认为其对身体健康造成危害最多的分别是：危害牙齿和口腔健康、会致癌、上瘾；认为槟榔主要的危害的主要来源依次有：添加剂过量、加工不卫生、槟榔本身。关于喜欢嚼食槟榔的原因,62%的人选择的是提神刺激,35.5%的人选择是大众流行、31%的人选择是民俗习惯,其他原因则占14%,其中包括交际需要等。70%的调查者认为到目前为止,嚼食槟榔对身体是没有产生不良影响,30%调查者认为嚼食槟榔对身体产生了影响的,主要是牙齿口腔的纤维化、上火、影响食欲等,其中嚼食年限与不良影响明显相关。此外,一些研究工作者为减少槟榔对人体产生的不良影响,研发了一系列的槟榔制品,但是四成以上的消费者表示都不能接受,但是相对而言槟榔味口香糖的大众接受情况比较乐观。
6.通过计算各个危险因子的膳食暴露量,比对ADI值分析防腐剂和甜味剂的含量的安全风险影响在可以接受的范围内,氟含量则存在一定的风险。该分析结果是在没有其他膳食摄入这些危险因子的前提下进行的,而且没有考虑其毒性累积危害,因此针对各个危险因子还是要做一定的危害管理措施。通过计算成人最大摄入量,得出最适宜摄入量为每日半包。
7.通过风险分析结合槟榔加工的具体工艺,制定了四个关键控制点,分析了危害因子可能来源,并提出了相应的措施管理。
Edible betelnut is the third oral-taste addictive product followed by chewing gum and cigarette. According to an incomplete statistics, about600million people have the habit of chewing betelnut, which drives the whole betelnut processing industry to a rapid development. Meanwhile, it also brings huge economic benefits. With the increasing of the consumer groups and food safety awareness enhancement, analysis on safety and risk Assessment of edible betelnut has directive significance for the healthy development of the whole industry and the consumer health awarness. This topic takes betelnut in retail, in bulk and packaging betelnut in market for research object, analyzing food safty risk. First of all, test and analyze the content of5harmful factors such as preservative, sweetener, fluorine content, free alkalinity, and mould count five. Then through the questionnaire survey analysis, master consumer consumption volume and consumption habits. Finally based on the questionnaire survey, calculate dietary intake of each risk factor, compared with the corresponding ADI value, positioning critical control points in edible betelnut processing, and put forward the corresponding measures to risk according to its food safety risk effects.
1. Sweetener and preservatives seriously exceed the standard content volume after inspection and analysis. Sodium acetate is mainly preservative dhea, which at least10times exceed the standard, even27times utmost. Sweetener is mainly Sodium saccharin andAcesulfame-K,which exceed up to12times. Only p-hydroxybenzamides are all qualified.
2. Fluorion test results indicate that in a specified scope of sample A, D, E, F, G, and H, the most serious sample out of limit is C with190.02mg/kg. The second most seriouos is sample B with118.11mg/kg after being tested. The pass rate is75%out of all samples. For retail products the average content of fluorine is92.90mg/kg, packing product is74.06mg/kg.
3. Free basicity detection. The initial pH value of soaked fluid of retail products is less than7and becomes acidic. Soaked fluid of packing products is alkaline. The test result showed that highest content in sample H is10.34mg/g, the other three samples are in the limited scope with averages7.48mg/g, pass rate is75%. Free alkalinity is mainly related to the CaO quality and quantity in process of adding processing.
4. Mould detection.Mould quantity in retail products exceeds the limit badly,100times more than the limit utmost. The four packing samples are all qualified. For all testing samples the pass rate is50%, but for retail produ cts thepass rate is0, for packing products is100%.
5. According to the survey, consumers of edible betelnut in Changsha area basically young and middle-aged men arranged from20to40years old. The minor female consumers are from20to25years old, of whom the longest chewing period is26years and the youngest started chewing betenut at12years old. Most consumers still choose the leading brand in market. Daily average consumption is45.3g (net weight of one bag is40g,10slices), average chewing time of a piece of betelnut is3.46mins. About half of the betelnut chewing predators has the habit of smoking. Consumers have general awareness of hewing edible betelnut being harzad and regard that the top harzads factors to human body are related to tooth and oral health, causing cancer and being addictive. They think the main harms resulted by additive excessive, insanitary processing, and betelnut itself. As for the reason why betelnut is favored by people,62%of people choose refreshing stimulus function,35.5%of people choose the populariry, and31%of people choose folk habits, other reasons take up to14%including communication needs.70%of respondents think betelnut chewing does not produce adverse impact so far.30%of respondent think chewing betel nut has adverse influence on the body, such as teeth of oral fibrosis, toxic heat, influence appetite etc. Chewing years are obviously relevant to adverse influence. Some researchers developed a series of betelnut products to reduce adverse effects that betelnut brought about to human body but relatively, the acceptance for chewing gum on the general public is more optimistic.
6. According to the calculation of dietary exposure levels of each risk factor, and compared with ADI value, the safety and risk influence of the analyzed content is within acceptable limits, but fluorine content is more than accept range. The analysis result is based on no other dietary intake of risk factors this premise, and no considering its toxicity cumulative damage. Therefor harm management measures have to be taken on food premise. Secondly, the corresponding risk measures should be taken, its original standard also should be revised, in addition, through the calculation of the maximum adult intake, the appropriate consumption is half a bag.
7.Via the risk analysis and combined with the specific processing technology of betelnut, formulate the four key points, analyze the sources of risk factors, and put forward some corresponding measures management.
1.甜味剂、防腐剂通过分析检测其超标情况都比较严重。防腐剂主要是脱氢乙酸钠超标,超标量至少是10倍,最多达到30倍；甜味剂主要是糖精钠和安赛蜜超标最多达到12倍；只有防腐剂对羟基苯甲酸脂类的添加量全部合格。
2.氟离子检测结果表明,A、D、E、F、G、H六个样品在规定范围内,其中超标最严重的是C样品190.02mg/kg,其次是样品B,检测结果为118.11mg/kg,整个样品的合格率为75%。零售产品的氟含量的平均值为92.90mg/kg,包装产品的氟含量的平均值为74.06mg/kg。
3.游离碱度的检测,零售产品的浸泡液初始pH值都小于7呈酸性,包装类的产品浸泡液都呈碱性,检测结果显示样品H含量最高为10.34mg/g,其他三个样品均在限定范围内,平均值为7.48mg/g,合格率为75%。游离碱度主要和加工过程中添加的石灰质量和用量有关。
4.霉菌检测,零售产品霉菌计数严重超标,最多超标达到了100倍,包装产品四个样品全部合格,对于全部检测样品合格率为50%,但是针对零售产品合格率为0,包装产品合格率为100%。
5.根据问卷调查情况,长沙地区食用槟榔槟榔消费者主要是20岁到40岁中青年男性,少数的女性消费者为20岁到25岁的年轻人,嚼食的时间不等,最多长达26年,最小的开始嚼食年纪为12岁。大多数消费者还是选择占市场主体的品牌包装槟榔,食用槟榔的日平均消费量是45.3g(一包的净重为40g,10片左右),一片槟榔的平均嚼食时间是3.46min。大约一半的槟榔嚼食者有吸烟的习惯。其次消费者对于食用槟榔对身体的危害总体的认知度还是比较高的,认为其对身体健康造成危害最多的分别是：危害牙齿和口腔健康、会致癌、上瘾；认为槟榔主要的危害的主要来源依次有：添加剂过量、加工不卫生、槟榔本身。关于喜欢嚼食槟榔的原因,62%的人选择的是提神刺激,35.5%的人选择是大众流行、31%的人选择是民俗习惯,其他原因则占14%,其中包括交际需要等。70%的调查者认为到目前为止,嚼食槟榔对身体是没有产生不良影响,30%调查者认为嚼食槟榔对身体产生了影响的,主要是牙齿口腔的纤维化、上火、影响食欲等,其中嚼食年限与不良影响明显相关。此外,一些研究工作者为减少槟榔对人体产生的不良影响,研发了一系列的槟榔制品,但是四成以上的消费者表示都不能接受,但是相对而言槟榔味口香糖的大众接受情况比较乐观。
6.通过计算各个危险因子的膳食暴露量,比对ADI值分析防腐剂和甜味剂的含量的安全风险影响在可以接受的范围内,氟含量则存在一定的风险。该分析结果是在没有其他膳食摄入这些危险因子的前提下进行的,而且没有考虑其毒性累积危害,因此针对各个危险因子还是要做一定的危害管理措施。通过计算成人最大摄入量,得出最适宜摄入量为每日半包。
7.通过风险分析结合槟榔加工的具体工艺,制定了四个关键控制点,分析了危害因子可能来源,并提出了相应的措施管理。
Edible betelnut is the third oral-taste addictive product followed by chewing gum and cigarette. According to an incomplete statistics, about600million people have the habit of chewing betelnut, which drives the whole betelnut processing industry to a rapid development. Meanwhile, it also brings huge economic benefits. With the increasing of the consumer groups and food safety awareness enhancement, analysis on safety and risk Assessment of edible betelnut has directive significance for the healthy development of the whole industry and the consumer health awarness. This topic takes betelnut in retail, in bulk and packaging betelnut in market for research object, analyzing food safty risk. First of all, test and analyze the content of5harmful factors such as preservative, sweetener, fluorine content, free alkalinity, and mould count five. Then through the questionnaire survey analysis, master consumer consumption volume and consumption habits. Finally based on the questionnaire survey, calculate dietary intake of each risk factor, compared with the corresponding ADI value, positioning critical control points in edible betelnut processing, and put forward the corresponding measures to risk according to its food safety risk effects.
1. Sweetener and preservatives seriously exceed the standard content volume after inspection and analysis. Sodium acetate is mainly preservative dhea, which at least10times exceed the standard, even27times utmost. Sweetener is mainly Sodium saccharin andAcesulfame-K,which exceed up to12times. Only p-hydroxybenzamides are all qualified.
2. Fluorion test results indicate that in a specified scope of sample A, D, E, F, G, and H, the most serious sample out of limit is C with190.02mg/kg. The second most seriouos is sample B with118.11mg/kg after being tested. The pass rate is75%out of all samples. For retail products the average content of fluorine is92.90mg/kg, packing product is74.06mg/kg.
3. Free basicity detection. The initial pH value of soaked fluid of retail products is less than7and becomes acidic. Soaked fluid of packing products is alkaline. The test result showed that highest content in sample H is10.34mg/g, the other three samples are in the limited scope with averages7.48mg/g, pass rate is75%. Free alkalinity is mainly related to the CaO quality and quantity in process of adding processing.
4. Mould detection.Mould quantity in retail products exceeds the limit badly,100times more than the limit utmost. The four packing samples are all qualified. For all testing samples the pass rate is50%, but for retail produ cts thepass rate is0, for packing products is100%.
5. According to the survey, consumers of edible betelnut in Changsha area basically young and middle-aged men arranged from20to40years old. The minor female consumers are from20to25years old, of whom the longest chewing period is26years and the youngest started chewing betenut at12years old. Most consumers still choose the leading brand in market. Daily average consumption is45.3g (net weight of one bag is40g,10slices), average chewing time of a piece of betelnut is3.46mins. About half of the betelnut chewing predators has the habit of smoking. Consumers have general awareness of hewing edible betelnut being harzad and regard that the top harzads factors to human body are related to tooth and oral health, causing cancer and being addictive. They think the main harms resulted by additive excessive, insanitary processing, and betelnut itself. As for the reason why betelnut is favored by people,62%of people choose refreshing stimulus function,35.5%of people choose the populariry, and31%of people choose folk habits, other reasons take up to14%including communication needs.70%of respondents think betelnut chewing does not produce adverse impact so far.30%of respondent think chewing betel nut has adverse influence on the body, such as teeth of oral fibrosis, toxic heat, influence appetite etc. Chewing years are obviously relevant to adverse influence. Some researchers developed a series of betelnut products to reduce adverse effects that betelnut brought about to human body but relatively, the acceptance for chewing gum on the general public is more optimistic.
6. According to the calculation of dietary exposure levels of each risk factor, and compared with ADI value, the safety and risk influence of the analyzed content is within acceptable limits, but fluorine content is more than accept range. The analysis result is based on no other dietary intake of risk factors this premise, and no considering its toxicity cumulative damage. Therefor harm management measures have to be taken on food premise. Secondly, the corresponding risk measures should be taken, its original standard also should be revised, in addition, through the calculation of the maximum adult intake, the appropriate consumption is half a bag.
7.Via the risk analysis and combined with the specific processing technology of betelnut, formulate the four key points, analyze the sources of risk factors, and put forward some corresponding measures management.
引文
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