关键词: 食用菌, 二氧化硫, 风险评估, 蒙特卡罗, @Risk

Abstract: The sulfur dioxide residues of dried and fresh edible fungi produced in China were analyzed by @Risk software, basing on Monte Carlo simulation, and hazard quotient was used to characterize their dietary risk. The results showed that the security status of dried edible fungi were extremely poor than fresh ones, on account of mean values of sulfur dioxide residue in fresh and dried edible fungi were 2.94 mg/kg and 43.70 mg/kg respectively, and only dried fungi had higher values of sulfur dioxide than the maximum residue limit, especially Lentinula edodes and Tremella fuciformis. The risk assessment showed that the dietary exposure of sulfur dioxide only by edible fungi’s consumption was at a relatively low level to the ordinary resident, as each percentile of the hazard quotient (HQ) of ordinary resident through consuming both fresh and dried edible fungi were far below 1, with the maximum HQ of 0.0073. Furthermore, every percentile above 10th of sulfur dioxide by dietary consumption of dried edible fungi was almost one order of magnitude higher than that by dietary consumption of fresh edible fungi, for the hazard quotient. This research provided scientific basis for quality safety management of edible fungi in China.

Key words: Edible fungi, Sulfur dioxide, Risk assessment, Monte Carlo, @Risk