• 安全检测 •

### 风味发酵乳中香精关注成分的筛选及暴露风险评估

1. （北京食品营养与人类健康高精尖创新中心，北京工商大学轻工科学技术学院，北京 100048）
• 发布日期:2021-09-29
• 基金资助:
“十三五”国家重点研发计划重点专项（2018YFC1604306）

### Screening for and Exposure Risk Assessment of Added Flavor Substances of Concern in Fermented Dairy Products

LI Haoze, SHI Lili, CAO Xueli, HAN Tian, PEI Hairun

1. (Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Light Industry and Technology, Beijing Technology and Business University, Beijing 100048, China)
• Published:2021-09-29

Abstract: Totally 75 samples of 12 brands of food flavors commonly used in dairy products were analyzed qualitatively for their compositions by n-hexane extraction and gas chromatography-mass spectrometry (GC-MS) based on retention indices. A total of 148 compounds were identified, of which 19 were determined as flavor components of concern by median lethal doses (LD50), detection rates and relative contents. A quantitative analytical method for the 19 flavor substances of concern in 110 samples of fermented dairy products was established, optimized, and evaluated using headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS) operated in the multiple reactions monitoring (MRM) mode. 2,3-Butanedione, benzaldehyde, maltol, ethyl maltol, and vanillin were detected at high prevalence and average levels. Based on the quantitative results and the consumption of dairy products in China, exposure risk assessment of the 19 flavor substances was carried out using the threshold of toxicological concern (TTC) approach, which indicated that the intake of ethyl maltol in all age groups of consumers exceeded the TTC, suggesting high exposure risks. The risk of dietary exposure to most of these flavor substances in children aged 1–3 years was higher than in other age groups, which needs to be further explored.