【摘要】 目的评估辽宁地区酸菜中亚硝酸盐对我国居民健康状况的潜在危险。方法通过小鼠毒理实验分析,确定亚硝酸盐危害以及致病机制,在辽宁地区选择大型商场和小型农贸市场共采集样品120份,对样品亚硝酸盐含量进行检测,运用风险评估软件RISK@7.5建立风险评估模型,结合急性膳食摄入风险、慢性膳食摄入风险等指标对辽宁地区酸菜中的亚硝酸盐膳食摄入风险进行评估。结果样品中检出亚硝酸盐96份,检出率为80%,通过模型可以推断出酸菜中亚硝酸盐检出1份的平均概率小于76%。计算得出亚硝酸盐的急性膳食摄入风险为0.23%,慢性膳食摄入风险为0.094%。结论辽宁地区酸菜中亚硝酸盐均处于安全水平,风险均为可接受。更多还原

【Abstract】 Objective To evaluate the potential risk of nitrite in sauerkraut to the health status of residents in Liaoning province. Methods Through the analysis of mouse toxicology experiments, the hazards of nitrite and the pathogenic mechanism were determined. A total of 120 samples were collected in large shopping malls and small farmers’ markets in Liaoning to test the nitrite content. A risk assessment model was established by the risk assessment software RISK@7.5, combining with the indexes of acute dietary intake risk and chronic dietary intake risk, the nitrite dietary intake risk in sauerkraut in Liaoning region was evaluated. Results Totally 96 nitrites were detected in the samples, and the detection rate was 80%. It could be inferred from the model that the average probability of detecting one of nitrite in pickles was less than 76%. It was calculated that the acute dietary intake risk of nitrite was 0.23%, and the chronic dietary intake risk was 0.094%. Conclusion The nitrite in sauerkraut in Liaoning is at a safe level, and the risks are acceptable.更多还原