Lin Wan-Ting, Chen Wun-Ling, Cheng Wei-Chih, Chang Hui-Chuan, Tsai Shih-Wei
National Taiwan University, College of Public Health, Institute of Environmental Health, No. 17, Xuzhou Rd, Taipei, Taiwan 100.
Ministry of Health and Welfare, Food and Drug Administration, Food Safety Division, Taipei, Taiwan 115.
J AOAC Int. 2017 Jul 1;100(4):1086-1093. doi: 10.5740/jaoacint.16-0380. Epub 2017 Feb 22.
Food detergents are commonly used in households. The main components of detergents include surfactants and water. It has been found that certain compounds, which may cause health concerns, appear in food detergents, such as alkylphenols, arsenic, and lead. After applying food detergents is when people may be exposed to various levels of these chemicals when there are residues. In this study, the Taguchi experimental design was performed to determine the possible factors that might affect the residual characteristics of food detergent on dishware, fruits, and vegetables. The results showed that the variety of detergent was found to be the most significant factor affecting the residue amounts of arsenic (62.9%) and lead (71.6%) on fruits and vegetables, whereas the concentration of detergent used affected the amount of lead residue only (10.5%). On the other hand, dishware material, the concentration of analytes, immersion time, and type of surfactant contributed to arsenic residues on dishware, whereas technical nonylphenol isomer residues on dishware increased as the concentration of spiked analyte increased. In addition, the occurrence of 1,4-dioxane, a possible human carcinogen, in household food detergents in Taiwan was also determined in this research by solid-phase microextraction and GC-MS. Among the 80 detergent samples, 71 contained different concentrations ranges of 1,4-dioxane, from 0.03 to ~3.73 µg/g. In the exposure assessment, it was estimated that the maximum amounts of 1,4-dioxane in contact with the skin from the use of household food detergent in Taiwan was 0.015 µg/kg/day.
家用食品洗涤剂被广泛使用。洗涤剂的主要成分包括表面活性剂和水。人们发现，某些可能引发健康问题的化合物存在于食品洗涤剂中，如烷基酚、砷和铅。使用食品洗涤剂后，如果有残留，人们可能会接触到不同程度的这些化学物质。在本研究中，采用田口实验设计来确定可能影响食品洗涤剂在餐具、水果和蔬菜上残留特性的因素。结果表明，洗涤剂种类是影响水果和蔬菜上砷残留量（62.9%）和铅残留量（71.6%）的最显著因素，而所使用洗涤剂的浓度仅影响铅残留量（10.5%）。另一方面，餐具材质、分析物浓度、浸泡时间和表面活性剂类型会影响餐具上的砷残留，而餐具上的工业壬基酚异构体残留量会随着加标分析物浓度的增加而增加。此外，本研究还通过固相微萃取和气相色谱 - 质谱联用仪测定了台湾家用食品洗涤剂中可能的人类致癌物1,4 - 二恶烷的存在情况。在80个洗涤剂样品中，71个含有不同浓度范围的1,4 - 二恶烷，从0.03到约3.73 µg/g。在暴露评估中，估计台湾家庭使用食品洗涤剂时与皮肤接触的1,4 - 二恶烷的最大量为0.015 µg/kg/天。
