【摘要】 目的 评估武汉市市售糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的暴露水平及潜在健康风险。方法 利用2021—2024年度武汉市食品安全风险监测工作糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的检测数据，采用点评估法和安全限值法对糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的暴露风险进行评估。结果 在所测定的790份糖醋渍菜样本中苯甲酸、山梨酸、糖精钠和甜蜜素的检出率分别为83.0%、45.2%、49.6%和77.5%。除山梨酸外，苯甲酸、糖精钠和甜蜜素的超标率分别为3.4%、4.2%和2.8%。苯甲酸、山梨酸、糖精钠和甜蜜素的最高浓度分别为2.21 g/kg、0.837 0 g/kg、0.963 0 g/kg、3.13 g/kg。苯甲酸、山梨酸、糖精钠和甜蜜素的每日平均暴露远低于各自的ADI值，累积风险评估显示四种添加剂组合的HI<1,认为风险是可接受的。结论 武汉市市售糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素暴露量对人群的健康风险可以接受。更多还原

【Abstract】 Objective To assess the exposure levels and potential health risks of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables for sale in Wuhan.Methods Utilizing the monitoring data of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables from the Wuhan Food Safety Risk Surveillance Program from 2021 to 2024, the point assessment method and the safety limit method were used to evaluatethe exposure risks of these additives.Results The detection rates of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables(n=790)were 83.0%, 45.2%, 49.6%, and 77.5%, respectively. The over-standard rates of benzoic acid, saccharin sodium, and cyclamate were 3.4%, 4.2%, and 2.8%, respectively. The maximum concentrations of benzoic acid, sorbic acid, saccharin sodium, and cyclamate were 2.21 g/kg, 0.837 0 g/kg, 0.963 0 g/kg, and 3.13 g/kg, respectively. The average daily exposure to benzoic acid, sorbic acid, saccharin sodium, and cyclamate was well below their respective ADI values. Cumulative risk assessment showed that the Hazard Index(HI) of the four additives combined was less than 1.Conclusion The exposure risk from sweet and sour pickled vegetables in this study was within an acceptable rang.更多还原