调味制剂安全数据表中未通报的潜在危害，包括双乙酰和 2,3-戊二酮。
Potential Hazards Not Communicated in Safety Data Sheets of Flavoring Formulations, Including Diacetyl and 2,3-Pentanedione.
机构信息
Respiratory Health Division, National Institute for Occupational Safety and Health, Centers for Disease Control and Prevention, Morgantown, WV, USA.
出版信息
Ann Work Expo Health. 2019 Jan 7;63(1):124-130. doi: 10.1093/annweh/wxy093.
OBJECTIVES
Workers using flavoring formulations containing diacetyl and 2,3-pentanedione may be at risk of inhalational exposure, as these volatile hazardous chemicals are emitted from the bulk material, especially at elevated temperatures. However, flavoring formulations that contain diacetyl and 2,3-pentanedione might not list these ingredients because they are generally recognized as safe to ingest, may be part of a proprietary mixture deemed a trade secret, or may not be required to be listed if they are present at <1% composition. The objective of this study was to investigate whether potential inhalational hazards present in flavoring samples were reported as chemical ingredients on their corresponding safety data sheets (SDSs).
METHODS
A convenience sample of 26 bulk liquid flavorings obtained from two coffee roasting and packaging facilities in the USA was analyzed for 20 volatile organic chemicals present in the headspaces of vials containing flavoring liquids using gas chromatography-mass spectrometry. Flavoring samples were included in the study if headspace analysis results and SDSs were available. Flavoring samples included hazelnut, French vanilla, amaretto, chocolate, and caramel as well as some flavoring mixtures containing added fruit flavors such as cherry and raspberry. The presence of a chemical in the flavoring formulation was then compared to the ingredient list on the SDSs.
RESULTS
All the flavoring SDSs contained trade secret designations. None of the SDSs listed diacetyl or 2,3-pentanedione. Headspace analyte concentrations revealed that diacetyl was present in 21 of 26 samples (81%) with a maximum concentration of 5.84 × 10(4) µg m-3 in flavor 18 (caramel). 2,3-Pentanedione was present in 15 flavors (58%) with a maximum concentration of 3.79 × 10(5) µg m-3 in flavor 24 (oatmeal cookies).
CONCLUSIONS
A majority of the flavorings tested had diacetyl, 2,3-pentanedione, or both as volatile constituents in the headspace. These chemicals were not listed on the SDSs, but inclusion of diacetyl and 2,3-pentanedione on SDSs would serve to protect downstream users from unrecognized exposure and potential respiratory disease. The headspace technique presented here is a viable tool to rapidly screen for volatile hazardous chemicals that may be present in flavoring formulations. Facilities that use flavorings should be aware that constituents in flavorings may present a potential inhalational hazard even if not identified as such by the SDS. A precautionary approach is warranted when working with flavorings, including exposure monitoring and effective exposure control strategies such as containment and local exhaust ventilation.
目的
使用含有二乙酰和 2,3-戊二酮的调味制剂的工人可能面临吸入暴露的风险，因为这些挥发性危险化学品会从散装材料中释放出来，尤其是在高温下。然而，含有二乙酰和 2,3-戊二酮的调味制剂可能不会列出这些成分，因为它们通常被认为是可摄入的安全物质，可能是被视为商业秘密的专有混合物的一部分，或者如果它们的含量低于 1%，则可能无需列出。本研究的目的是调查调味样品中是否存在潜在的吸入危害，并将其作为化学物质成分报告在相应的安全数据表 (SDS) 中。
方法
从美国的两家咖啡烘焙和包装设施中采集了 26 个散装液体调味剂的便利样本，对小瓶中调味液体的顶空进行气相色谱-质谱分析，以检测 20 种挥发性有机化合物。如果有顶空分析结果和 SDS，则将调味样品纳入研究范围。调味样品包括榛子、法式香草、杏仁、巧克力和焦糖，以及一些含有添加水果味的调味混合物，如樱桃和覆盆子。然后将调味制剂中的化学物质与 SDS 上的成分清单进行比较。
结果
所有调味剂 SDS 均包含商业秘密标识。没有一份 SDS 列出了二乙酰或 2,3-戊二酮。顶空分析物浓度表明，26 个样品中有 21 个（81%）含有二乙酰，最高浓度为 18 号（焦糖）调味剂中的 5.84×10^4μg/m^3。15 种调味剂中含有 2,3-戊二酮（58%），最高浓度为 24 号（燕麦饼干）调味剂中的 3.79×10^5μg/m^3。
结论
测试的大多数调味剂在顶空处都有二乙酰、2,3-戊二酮或两者作为挥发性成分。这些化学物质未在 SDS 上列出，但在 SDS 上列入二乙酰和 2,3-戊二酮将有助于保护下游用户免受未被识别的暴露和潜在的呼吸道疾病的影响。本文提出的顶空技术是一种快速筛选调味制剂中可能存在的挥发性危险化学品的可行工具。使用调味剂的工厂应该意识到，即使 SDS 未将其识别为调味剂的成分，调味剂中的成分也可能构成潜在的吸入危害。在使用调味剂时，应采取预防措施，包括进行暴露监测和实施有效的暴露控制策略，如密闭和局部排气通风。
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