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Content determination and dietary exposure risk assessment of cyanide in fruits and processed fruit products sold in Jiaxing City in 2025
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Xin-Yi DU, Lin-Lin YIN, Xiang ZHANG, Feng DONG, Miao-Hua GE, Xiao-Qiong WU*
Journal of Food Safety & Quality | 2026, 17(13) : 141 - 147
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Journal of Food Safety & Quality | 2026, 17(13): 141-147
• Special Topic: Comprehensive Utilization and Quality Safety of Agricultural Products •
Content determination and dietary exposure risk assessment of cyanide in fruits and processed fruit products sold in Jiaxing City in 2025
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Xin-Yi DU, Lin-Lin YIN, Xiang ZHANG, Feng DONG, Miao-Hua GE, Xiao-Qiong WU*
Affiliations
  • Jiaxing Center for Disease Control and Prevention, Jiaxing 314050, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260113006
Outline
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Objective

To assess the dietary exposure risk of cyanide in fruits and processed fruit products sold in Jiaxing City in 2025.

Methods

The content of cyanide in fruits (expressed as hydrocyanic acid) and processed fruit products was detected by gas chromatography referring to GB 5009.36—2023 National food safety standard-Determination of cyanide in food. The dietary exposure risk was evaluated by using the point assessment model and the hazard quotient method, combined with the average consumption of various foods for residents of different age groups.

Results

A total of 90 fresh fruit samples were analyzed and the overall positive rate was 16.7%, with concentrations ranging from not detected to 0.690 mg/kg and an average of 0.0465 mg/kg. Among the 50 fruit processed products (21 fruit wines, 19 fruit juices and 10 fruit jams), the overall positive rate was 56.0%, with total detected values ranging from ND to 6.98 mg/kg, and an average value of 0.681 mg/kg. The average chronic dietary exposure amounts of cyanide in fruits, fruit juices, fruit wines and fruit jams for different gender and age groups were 0.0514, 1.0200, 1.2300 and 0.0218 μg/kg bw·d, respectively, all of which were lower than the maximum allowable daily intake value of 20 μg/kg bw·d for hydrogen cyanide.

Conclusion

Risk assessment indicates that while the intake risk from processed fruit products is higher than that of fresh fruits, both remain within safe limits. However, due to their lower body weight, children were identified as a sensitive group with relatively higher acute and chronic exposure estimates, warranting specific attention.

fruit  /  processed fruit products  /  cyanide  /  dietary exposure risk
杜歆旖, 尹琳琳, 张翔, 董锋, 葛淼华, 吴小琼. 2025年嘉兴市市售水果及其加工产品中氰化物含量测定及其膳食暴露风险评估. 食品安全质量检测学报, 2026 , 17 (13) : 141 -147 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260113006
Xin-Yi DU, Lin-Lin YIN, Xiang ZHANG, Feng DONG, Miao-Hua GE, Xiao-Qiong WU. Content determination and dietary exposure risk assessment of cyanide in fruits and processed fruit products sold in Jiaxing City in 2025[J]. Journal of Food Safety & Quality, 2026 , 17 (13) : 141 -147 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260113006
Year 2026 volume 17 Issue 13
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20260113006
  • Receive Date:2026-01-13
  • Online Date:2026-11-05
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  • Received:2026-01-13
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    Jiaxing Center for Disease Control and Prevention, Jiaxing 314050, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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