Screening for and Exposure Risk Assessment of Added Flavor Substances of Concern in Fermented Dairy Products

被引：0

作者：

Li H. ^{[1
]}

Shi L. ^{[1
]}

Cao X. ^{[1
]}

Han T. ^{[1
]}

Pei H. ^{[1
]}

机构：

[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Light Industry and Technology, Beijing Technology and Business University, Beijing

来源：

Cao, Xueli (caoxl@th.btbu.edu.cn) | 1600年 / Chinese Chamber of Commerce卷 / 42期

关键词：

Exposure risk assessment; Fermented dairy; Flavor substances; Gas chromatography-mass spectrometry; Solid phase microextraction;

D O I：

10.7506/spkx1002-6630-20200827-363

中图分类号：

学科分类号：

摘要：

Totally 75 samples of 12 brands of food flavors commonly used in dairy products were analyzed qualitatively for their compositions by n-hexane extraction and gas chromatography-mass spectrometry (GC-MS) based on retention indices. A total of 148 compounds were identified, of which 19 were determined as flavor components of concern by median lethal doses (LD50), detection rates and relative contents. A quantitative analytical method for the 19 flavor substances of concern in 110 samples of fermented dairy products was established, optimized, and evaluated using headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS) operated in the multiple reactions monitoring (MRM) mode. 2, 3-Butanedione, benzaldehyde, maltol, ethyl maltol, and vanillin were detected at high prevalence and average levels. Based on the quantitative results and the consumption of dairy products in China, exposure risk assessment of the 19 flavor substances was carried out using the threshold of toxicological concern (TTC) approach, which indicated that the intake of ethyl maltol in all age groups of consumers exceeded the TTC, suggesting high exposure risks. The risk of dietary exposure to most of these flavor substances in children aged 1-3 years was higher than in other age groups, which needs to be further explored. © 2021, China Food Publishing Company. All right reserved.

引用

页码：254 / 260

页数：6

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