Hu Yinzhou, Wang Mengmeng, Huang Weisu, Yang Guoliang, Lou Tiantian, Lai Shiyun, Lu Baiyi, Zheng Lufei
a College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture , Zhejiang University , Hangzhou , China.
b School of Life Sciences , Shaoxing University , Shaoxing , China.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Feb;35(2):200-210. doi: 10.1080/19440049.2017.1382727. Epub 2017 Oct 25.
Phytosterols are nutritional phytochemicals that may undergo oxidation and be transformed into phytosterol oxidation products (POPs), thus inducing pathological and toxic effects. This work investigated four main phytosterols and 28 POPs in 104 kinds of commercial baked food by using GC-MS. The dietary exposure and hazard index values (HI) associated with POPs from baked food consumption in China were estimated by using Monte Carlo simulation. Concentrations of the total phytosterols were between 3.39 and 209.80 μg/g. The total concentrations of POPs, including 5α,6α/5β,6β-epoxysterols, 7-ketosterol, 7α/7β-hydroxysterols, 6-hydroxysterols, and triols, ranged from 0.37 to 27.81 μg/g. The median dietary exposure of POP contents in baked food for four age groups in China were 10.91 (children), 6.20 (adolescents), 3.63 (adults), and 3.40 (seniors) mg/(kg×day). Risk assessment of median HI with respect to POPs indicated no risk (HI <1) for people in adolescents, adults, and seniors in the country area of China, while a risk (1 < HI < 10) would refer to the baked food consumption of people in urban area and children in country area of China. Sensitivity and uncertainty analysis showed that the most significant variables for each age group in China were POP concentration, body weight, and ingestion rate.
植物甾醇是一类营养性植物化学物质，可能会发生氧化并转化为植物甾醇氧化产物（POPs），从而产生病理和毒性作用。本研究采用气相色谱-质谱联用（GC-MS）法，对104种市售烘焙食品中的四种主要植物甾醇和28种POPs进行了检测。通过蒙特卡罗模拟，估算了中国人群食用烘焙食品中POPs的膳食暴露量和危害指数（HI）。总植物甾醇浓度在3.39至209.80μg/g之间。POPs的总浓度，包括5α,6α/5β,6β-环氧甾醇、7-酮甾醇、7α/7β-羟基甾醇、6-羟基甾醇和三醇，范围为0.37至27.81μg/g。中国四个年龄组食用烘焙食品中POPs含量的膳食暴露量中位数分别为10.91（儿童）、6.20（青少年）、3.63（成年人）和3.40（老年人）mg/（kg·天）。对POPs的中位数HI进行风险评估表明，中国农村地区的青少年、成年人和老年人食用烘焙食品不存在风险（HI<1），而中国城市地区人群和农村地区儿童食用烘焙食品则存在风险（1<HI<10）。敏感性和不确定性分析表明，中国各年龄组中最显著的变量是POPs浓度、体重和摄入量。
