• 营养卫生 •

### 不同贮藏条件下葡萄的SO2残留及膳食风险评估

1. （1.中国农业科学院农业质量标准与检测技术研究所，北京 100081；2.国家农产品保鲜工程技术研究中心（天津），天津农产品采后生理与贮藏保鲜重点实验室，天津 300384）
• 出版日期:2020-01-15 发布日期:2020-01-19
• 基金资助:
农业农村部财政专项（GJFP2018011）；天津市自然科学基金项目（17JCQNJC14700）； 天津市青年科研人员创新研究与实验项目（2018010）

### SO2 Residue and Potential Dietary Health Risk Assessment in Grapes under Different Storage Conditions

TONG Jixu, ZHU Zhiqiang, QIAN Yongzhong

1. (1. Institute of Quality Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 2. National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin), Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Product, Tianjin 300384, China)
• Online:2020-01-15 Published:2020-01-19

Abstract: In this study, the residual level of sulfur dioxide in Red Globe grapes was determined as a function of transportation distance, harvest batch, harvest year, storage temperature and SO2 gas concentration. The potential health risk assessment of sulfur dioxide via the consumption of Red Globe grapes was also studied based on the recommended daily consumption of grapes. The results showed that sulfur dioxide was detected in all samples in the range of 5.04–39.33 mg/kg, which was lower than the maximum residue limit specified in the national standard. With the increase in transportation distance, SO2 residue continuously accumulated. The level of SO2 residue in imported grapes ranged from 6.96 to 12.46 mg/kg, lower than that in domestic grapes; the release rate of SO2 from the preservative and grape quality had significant influence on the residue of SO2. The health risk assessment results showed that the risk quotient of SO2 was less than 1 for all groups, indicating low health risk, but it should be considered that the preservative may cause bleaching damage to grapes and reduce commodity value.