豆芽中6-苄基腺嘌呤残留的膳食风险评估

近年来,我国相关监管部门、专业人士及社会舆论对豆芽中6-苄基腺嘌呤(6-BA)残留是否会给消费者带来膳食健康风险出现了很大争议,但一直未见有系统的风险评估研究报告。为明确豆芽中6-BA残留的膳食暴露风险,在充分收集市场豆芽残留监测数据和中国裁判文书中豆芽残留数据的基础上,采用点评估方法评估了我国不同人群的6-BA膳食暴露风险。评估结果显示:近年我国各类人群的6-BA膳食暴露(情景Ⅰ)风险商(RQ)平均值为0.001,97.5百分位点值为0.001~0.003;在豆芽制发中普遍使用6-BA的情况下(情景Ⅱ),其风险商平均值为0.001~0.003,97.5百分位点值为0.003~0.006;在极端高残留假设下(情景Ⅲ)的风险商平均值为0.011~0.025,97.5百分位点值为0.025~0.055;在果蔬中普遍残留假设下(情景Ⅳ)的风险商平均值为0.007~0.020,97.5百分位点值为0.012~0.031。可见,豆芽中6-BA的膳食暴露风险非常低,远未达到健康关注水平。6-BA在豆芽生产中规范使用具有技术必要性和高安全性,建议重新允许使用,同时制定其使用规范和残留限量要求,建议其残留限量(MRL)值可设为0.2 mg/kg。

Health risk assessment of 6-benzylaminopurine residue in bean sprouts

The health risk of 6-benzylaminopurine (6-BA) used as additive in the processing of bean sprouts has been controversial among the regulation departments, experts and the public in recent years. However, there are only few systemic risk assessment reports published. To recognize the 6-BA exposure risk to consumers, the assessment was conducted in this study using the point evaluation method based on abundant concentration data from surveillance and judgment documents in China. The results showed the average risk quotient was 0.001, and the 97.5 percentile was within 0.001-0.003 for general population in recent years (scenario I). In the scenario II, the use of 6-BA in bean sprouts processing was assumed to be widespread and the average risk quotient was within 0.001-0.003, and the 97.5 percentile was within 0.003-0.006. In the overestimated scenario (III) where the residues in bean sprouts were extremely high, the average risk quotient was within 0.011-0.025, and the 97.5 percentile was within 0.02-0.055. If there are 6-BA residues in all vegetables and fruits (scenario IV) the average risk quotient and 97.5 percentile were within 0.007-0.020 and 0.012-0.031, respectively. Therefore, the health risk of 6-BA to consumers is really low. Concerning the technical necessary of 6-BA in bean sprout processing and its relative high safety, the re-permission and the establishment of the guideline for 6-BA applied in bean sprouts processing were suggested. In the meantime, from our study the maximum residue standard may be recommended to set at 0.2 mg/kg.