摘要
调查啤酒中的组胺和酪胺的含量,分析其膳食暴露风险。随机购买采集20个不同国家的200个啤酒样品,采用高效液相色谱法测定组胺和酪胺的含量,采用点评估方法评估其膳食暴露风险。啤酒中组胺检出率为9.6%,平均值为0.236mg/L,最大值为0.769mg/L;酪胺检出率为72.3%,平均值为4.386mg/L,最大值为12.507mg/L。组胺和酪胺膳食暴露量为0.31μg/kg·bw/d和5.78μg/kg·bw/d,占TDI的0.019%和0.35%。啤酒中酪胺的含量大于组胺的含量,如没有其他重大暴露来源,啤酒中的组胺和酪胺膳食暴露均在可接受的范围内。
To investigate the levels of histamine and tyramine in beers and clarify dietary exposur risk,a total of 200 samples from 20 different countries were randomly collected that were prepared for analysis by high-performance liquid chromatography.Its exposure risk was asscessed by point estimate.The detection rate of histamine of beers was 9.6%,with average level 0.236 mg/L,maximum level 0.769 mg/L;The detection rate of tyramine of beers was 72.3%,with average level 4.386 mg/L,maximum level 12.507 mg/L,The dietary exposure of histamine and tyamine was 0.31μg/kg·bw/d and 5.78μg/kg·bw/d,accounting for 0.019%and 0.35%.The content in beers of tyramine is higher than histamine.In the absence of other significant soureces of exposure,the dietary exposure of histamine and tyramine in beers was within acceptable limits.
作者
李秉成
杨春梅
吴宇
廖俊林
伍毅
LI Bingcheng;YANG Chunmei;WU Yu;LIAO Junlin;WU Yi(Chengdu Institute of Product Quality Inspection Co.,Ltd.,Chengdu 610000,China)
出处
《中国测试》
CAS
北大核心
2020年第S02期23-25,共3页
China Measurement & Test
关键词
啤酒
组胺
酪胺
含量调查
膳食风险评估
beer
histamine
tyramine
investigation
dietary risk assessment
