Akinboye Adebayo J, Kim Kiyun, Roh Hyesang, Park Junhyeong, Koo Minju, Lee Joon-Goo
Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Nowon-gu, Seoul 01811, Republic of Korea.
Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Nowon-gu, Seoul 01811, Republic of Korea.
Food Chem. 2025 Aug 1;482:144081. doi: 10.1016/j.foodchem.2025.144081. Epub 2025 Mar 28.
This study developed and validated an analytical method for quantifying benzotriazole ultraviolet stabilizers (BUVSs) in various foods commonly consumed in Korea, addressing a critical gap in the monitoring of these emerging contaminants in food matrices. The validation results of this gas chromatography-mass spectrometry method demonstrated high specificity, sensitivity, and precision, with limits of detection as low as 0.008-0.040 ng/g across various food types. Among the tested foods, BUVS contamination was highest in fatty matrices, with beef, eel, and mackerel showing elevated levels of UV-326, UV-327, and UV-328. Exposure assessments using dietary consumption data from KNHANES revealed that the average dietary intake of BUVSs posed low health risks, as margins of exposures exceeded the safety threshold of 100. This study emphasizes the importance of ongoing monitoring of persistent organic pollutants in high-fat and other food products to reduce potential bioaccumulation risks, ensuring food safety and public health protection.
本研究开发并验证了一种分析方法，用于定量测定韩国常见各类食品中的苯并三唑类紫外线稳定剂（BUVSs），填补了食品基质中这些新兴污染物监测方面的关键空白。这种气相色谱 - 质谱法的验证结果显示出高特异性、灵敏度和精密度，在各类食品中的检测限低至0.008 - 0.040 ng/g。在所测试的食品中，脂肪基质食品中的BUVS污染最高，牛肉、鳗鱼和鲭鱼中的UV - 326、UV - 327和UV - 328含量升高。利用韩国国家健康与营养检查调查（KNHANES）的膳食消费数据进行的暴露评估表明，由于暴露边际超过了100的安全阈值，BUVSs的平均膳食摄入量对健康造成的风险较低。本研究强调了持续监测高脂肪及其他食品中持久性有机污染物以降低潜在生物累积风险、确保食品安全和公众健康保护的重要性。
