【摘要】 对非吸烟人群,饮食是镉暴露的首要途径.近年来农产品镉含量超标问题在我国的不同类型重金属污染区被广泛报道,严重危害人体健康.但以往研究多关注大米中镉的人体健康风险,目前对我国市场上销售的面粉及面制品镉含量及健康风险的系统报道还较缺乏.本研究从我国不同省份采集了16份白面粉、16份全麦面粉、16份小麦麸皮及10份全麦面包样品,测定样品中镉的含量;采用体外生理原理提取法（Physiologically Based Extraction Test,PBET）的胃液提取阶段测定样品中镉的人体生物可给性,并基于镉生物可给性评价了面粉及面制品中镉的人体健康风险.白面粉、全麦面粉、小麦麸皮、全麦面包样品中镉的含量分别为6.8—24.9、8.4—50.2、21.8—199.6、13.8—28.0μg·kg^-1,平均值分别为15.6±5.1、25.7±11.8、64.7±43.5、17.5±4.0μg·kg^-1,所有白面粉、全麦面粉和面包样品中镉含量均远低于国家安全限定值100μg·kg^-1.镉含量的整体趋势为白面粉<全麦面粉和全面面包<小麦麸皮,表明了镉在小麦麸皮中富集浓度要显著高于胚乳部分.基于PBET胃液提取,全麦面粉中镉的生物可给性为60.9%—69.8%（平均值63.6%±3.1%）,显著高于麸皮中镉的生物可给性18.5%—61.1%（平均值50.2%±13.5%）.基于镉的人体生物可给性,成人摄入面粉及面制品导致的镉摄入量(0.02—0.13μg·kg^-1 bw·d^-1)远低于Joint FAO/WHO Expert Committee on Food Additives（JECFA）规定的每日允许的最大镉暴露剂量0.5μg·kg^-1 bw·d^-1,表明了我国市面上销售的面粉及面制品可以安全食用.本研究通过对市场销售面粉及面制品中镉的含量、人体生物可给性的测定及健康风险的评价,为人们对面粉及面制品品牌及种类的选择提供建议,为规避食品镉危害做出重要贡献.更多还原

【Abstract】 For non-smokers, dietary pathway is the primary route of cadmium（Cd） exposure. Elevated Cd level in crops at various heavy metals contaminated areas was widely reported in China, and severely endangers the health of local residents. However, previous studies mainly focused on the health risk of Cd in rice, with limited attention to the wheat flour and associated products. In this study, samples of white flours（n=16）, whole wheat flours（n=16）, wheat bran（n=16）, and whole wheat breads（n=10） were collected from different production areas across China. The total Cd concentration was measured, and the samples of high-Cd content were selected for analysis of Cd bioaccessibility based on the gastric fluid extraction using the PBET（Physiologically Based Extraction Test） in vitro assay. The health risk of Cd in flour and bread samples was assessed using the Cd bioaccessibility. Results showed that Cd concentration was 6.8—24.9, 8.4—50.2, 21.8—199.6, and 13.8—28.0 μg·kg^-1 in white flour, whole wheat flour, wheat bran, and whole wheat bread samples, respectively, with average of 15.6±5.1, 25.7±11.8, 64.7±43.5, and 17.5±4.0 μg·kg^-1. Cd concentration in all samples of white flour, whole wheat flour, and whole wheat bread is far lower than the Chinese national limit of 100 μg·kg^-1 of Cd in flour. Among the different type flours, white flour contained the lowest Cd concentration, while wheat bran had the highest Cd concentration. Based on the PBET assay, Cd bioaccessibility in the 9 whole wheat flour samples ranged from 60.9%—69.8% with average of 63.6%±3.1%, being significantly higher than that of the 8 wheat bran samples, i.e., 18.5%—61.1% with average of 50.2%±13.5%. Based on the Cd bioaccessibility, consumption of white flour, whole wheat flour, and whole wheat bread samples would lead to daily Cd intake of 0.02—0.13 μg·kg^-1 bw·d^-1 for adults, significantly lower than the tolerable Cd intake of 0.5 mg·kg^-1 bw·d^-1 proposed by Joint FAO/WHO Expert Committee on Food Additives（JECFA）, suggesting that the commercial flour and associated products in this study are safe to be consumed. This study provides recommendations on the selection of brands and types of flours and flour products to avoid adverse health effects of Cd exposure.更多还原