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Article(id=1322607851906904072, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322607837742747790, articleNumber=null, orderNo=null, doi=10.20043/j.cnki.MPM.202506103, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1749139200000, receivedDateStr=2025-06-06, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1793263884760, onlineDateStr=2026-10-29, pubDate=1761321600000, pubDateStr=2025-10-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1793263884760, onlineIssueDateStr=2026-10-29, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1793263884760, creator=13701087609, updateTime=1793263884760, updator=13701087609, issue=Issue{id=1322607837742747790, tenantId=1146029695717560320, journalId=1227665162245664772, year='2025', volume='52', issue='20', pageStart='3649', pageEnd='3840', issueExtLink='null', onlineDate='null', pubDate='1761321600000', pubDateStr='2025-10-25', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1793263881383, creator='13701087609', updateTime=1793264238791, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1322609336933794638, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322607837742747790, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1322609336933794639, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1322607837742747790, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=3698, endPage=3704, ext={EN=ArticleExt(id=1322607852145979401, articleId=1322607851906904072, tenantId=1146029695717560320, journalId=1227665162245664772, language=EN, title=Exposure risk assessment of preservatives and sweeteners in sweet and sour pickled vegetables for sale, Wuhan City, 2021-2024, columnId=1228016572783063333, journalTitle=Modern Preventive Medicine, columnName=Nutrition and Food Hygiene, runingTitle=null, highlight=null, articleAbstract=
Objective

To assess the exposure levels and potential health risks of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables for sale in Wuhan.

Methods

Utilizing the monitoring data of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables from the Wuhan Food Safety Risk Surveillance Program from 2021 to 2024, the point assessment method and the safety limit method were used to evaluatethe exposure risks of these additives.

Results

The detection rates of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables (n=790)were 83.0%, 45.2%, 49.6%, and 77.5%, respectively. The over-standard rates of benzoic acid, saccharin sodium, and cyclamate were 3.4%, 4.2%, and 2.8%, respectively. The maximum concentrations of benzoic acid, sorbic acid, saccharin sodium, and cyclamate were 2.21 g/kg, 0.837 0 g/kg, 0.963 0 g/kg, and 3.13 g/kg, respectively. The average daily exposure to benzoic acid, sorbic acid, saccharin sodium, and cyclamate was well below their respective ADI values. Cumulative risk assessment showed that the Hazard Index (HI) of the four additives combined was less than 1.

Conclusion

The exposure risk from sweet and sour pickled vegetables in this study was within an acceptable rang.

, authors=Pei WANG, Xiao-qi ZHOU, Yan-feng SUN, Chang-gang HUANG, Yong-hua XIAO, Qing ZHU, Jing-na LI, authorsList=Pei WANG, Xiao-qi ZHOU, Yan-feng SUN, Chang-gang HUANG, Yong-hua XIAO, Qing ZHU, Jing-na LI, authorCompany=null, correspAuthors=Yan-feng SUN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1322607854511566864, articleId=1322607851906904072, tenantId=1146029695717560320, journalId=1227665162245664772, language=CN, title=2021—2024年武汉市市售糖醋渍菜中防腐剂和甜味剂暴露风险评估, columnId=1228016573034721597, journalTitle=现代预防医学, columnName=营养与食品卫生, runingTitle=null, highlight=null, articleAbstract=
目的

评估武汉市市售糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的暴露水平及潜在健康风险。

方法

利用2021—2024年度武汉市食品安全风险监测工作糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的检测数据，采用点评估法和安全限值法对糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的暴露风险进行评估。

结果

在所测定的790份糖醋渍菜样本中苯甲酸、山梨酸、糖精钠和甜蜜素的检出率分别为83.0%、45.2%、49.6%和77.5%。除山梨酸外，苯甲酸、糖精钠和甜蜜素的超标率分别为3.4%、4.2%和2.8%。苯甲酸、山梨酸、糖精钠和甜蜜素的最高浓度分别为2.21 g/kg、0.837 0 g/kg、0.963 0 g/kg、3.13 g/kg。苯甲酸、山梨酸、糖精钠和甜蜜素的每日平均暴露远低于各自的ADI值，累积风险评估显示四种添加剂组合的HI<1，认为风险是可接受的。

结论

武汉市市售糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素暴露量对人群的健康风险可以接受。

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王佩（1992—），女，硕士，主管医师，研究方向：健康因素监测与评估

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孙言凤，E-mail:
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Nutrients, 2025, 17 (7): 1110., articleTitle=Artificial sweeteners in food products: concentration analysis, label practices, and cumulative intake assessment in Croatia, refAbstract=null), Reference(id=1322607864200409190, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, doi=null, pmid=null, pmcid=null, year=2024, volume=36, issue=11, pageStart=1258, pageEnd=1265, url=null, language=null, rfNumber=[16], rfOrder=26, authorNames=王艳敏, 包汇慧, 张磊, journalName=中国食品卫生杂志, refType=null, unstructuredReference=王艳敏，包汇慧，张磊, 等. 江西省米粉镉污染情况分析及米粉食用人群暴露风险评估 [J]. 中国食品卫生杂志, 2024, 36 (11): 1258-1265., articleTitle=江西省米粉镉污染情况分析及米粉食用人群暴露风险评估, refAbstract=null), Reference(id=1322607864267518055, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, doi=null, pmid=null, pmcid=null, year=2024, volume=36, issue=11, pageStart=1258, pageEnd=1265, url=null, language=null, rfNumber=[16], rfOrder=27, authorNames=Wang YM, Bao HH, Zhang L, journalName=Chinese Journal of Food Hygiene, refType=null, unstructuredReference=Wang YM, Bao HH, Zhang L, et al. Analysis of Cadmium contamination in rice noodles andexposure assessment of consumers in Jiangxi Province [J]. Chinese Journal of Food Hygiene, 2024, 36 (11): 1258-1265. (In Chinese), articleTitle=Analysis of Cadmium contamination in rice noodles andexposure assessment of consumers in Jiangxi Province, refAbstract=null), Reference(id=1322607864338821224, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, doi=null, pmid=null, pmcid=null, year=2020, volume=30, issue=20, pageStart=2552, pageEnd=2553, 2558, url=null, language=null, rfNumber=[17], rfOrder=28, authorNames=董梅, 李金壕, 郭莉君, journalName=中国卫生检验杂志, refType=null, unstructuredReference=董梅，李金壕，郭莉君, 等. 酱腌菜中苯甲酸、山梨酸和糖精钠含量调查 [J]. 中国卫生检验杂志, 2020, 30 (20): 2552-2553, 2558., articleTitle=酱腌菜中苯甲酸、山梨酸和糖精钠含量调查, refAbstract=null), Reference(id=1322607864410124393, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, doi=null, pmid=null, pmcid=null, year=2020, volume=30, issue=20, pageStart=2552, pageEnd=2553, 2558, url=null, language=null, rfNumber=[17], rfOrder=29, authorNames=Dong M, Li JH, Guo LJ, journalName=Chinese Journal of Health Laboratory Technology, refType=null, unstructuredReference=Dong M, Li JH, Guo LJ, et al. Investigation of benzoic acid, sorbic acid and saccharin Sodium contents in pickles [J]. Chinese Journal of Health Laboratory Technology, 2020, 30 (20): 2552-2553, 2558. (In Chinese), articleTitle=Investigation of benzoic acid, sorbic acid and saccharin Sodium contents in pickles, refAbstract=null), Reference(id=1322607864481427562, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, doi=null, pmid=null, pmcid=null, year=2022, volume=22, issue=8, pageStart=76, pageEnd=81, url=null, language=null, rfNumber=[18], rfOrder=30, authorNames=任彩霞, 王立霞, 丁毅, journalName=保鲜与加工, refType=null, unstructuredReference=任彩霞，王立霞，丁毅. 西安市售酱腌菜中防腐剂和糖精钠的检测与分析 [J]. 保鲜与加工, 2022, 22 (8): 76-81., articleTitle=西安市售酱腌菜中防腐剂和糖精钠的检测与分析, refAbstract=null), Reference(id=1322607864561119339, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, doi=null, pmid=null, pmcid=null, year=2022, volume=22, issue=8, pageStart=76, pageEnd=81, url=null, language=null, rfNumber=[18], rfOrder=31, authorNames=Ren CX, Wang LX, Ding Y, journalName=Storage and Process, refType=null, unstructuredReference=Ren CX, Wang LX, Ding Y. Determination and analysis of preservatives and saccharin Sodium content in commercial pickles in xi’an [J]. Storage and Process, 2022, 22 (8): 76-81. (In Chinese), articleTitle=Determination and analysis of preservatives and saccharin Sodium content in commercial pickles in xi’an, refAbstract=null)], funds=[Fund(id=1322607860350038090, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, awardId=2022CFB485, language=CN, fundingSource=湖北省自然科学基金项目(2022CFB485), fundOrder=null, country=null), Fund(id=1322607860421341259, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, awardId=WX23Z89, language=CN, fundingSource=武汉市医学科学研究项目(WX23Z89), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1322607854746447889, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, xref=null, ext=[AuthorCompanyExt(id=1322607854754836498, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, companyId=1322607854746447889, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Wuhan Centers for Disease Control and Prevention, Wuhan Health Supervision Institute, Wuhan, Hubei 430024, China), AuthorCompanyExt(id=1322607854763225107, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, companyId=1322607854746447889, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=武汉市疾病预防控制中心（武汉市卫生监督所），湖北　武汉　430024)])], figs=[ArticleFig(id=1322607859351793727, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=EN, label=Fig.1, caption=Comparison of detection result offour additives in sweet and sour pickled vegetables from 2021 to 2024, figureFileSmall=e2BT7g7SOUzhgx0zBSHdjQ==, figureFileBig=evY4mvdq6LcR012wyFMEfQ==, tableContent=null), ArticleFig(id=1322607859423096897, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=CN, label=图1, caption=2021—2024年糖醋渍菜中4种物质检测结果比较

注：A为苯甲酸。B为山梨酸，2021年、2022年和2024年山梨酸的浓度中位数均小于LOD，图中用LOD值替代。C为糖精钠，2024年糖精钠的浓度中位数小于LOD。D为甜蜜素。

, figureFileSmall=e2BT7g7SOUzhgx0zBSHdjQ==, figureFileBig=evY4mvdq6LcR012wyFMEfQ==, tableContent=null), ArticleFig(id=1322607859632812098, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=EN, label=Table 1, caption=

Detection and exceeding standards of four additives in sweet and sour pickled vegetables

, figureFileSmall=null, figureFileBig=null, tableContent=
检测项目样本量/份监测结果（g/kg）检出情况
平均值（x）±标准差（s）MP75P95范围检出份数检出率（%）超标份数超标率（%）
苯甲酸7900.433 1±0.337 30.471 00.636 30.955 5ND~2.210 065683.0273.4
山梨酸7900.061 3±0.112 6<LOD0.067 90.258 6ND~0.837 035645.100.0
糖精钠7900.051 4±0.088 3<LOD0.078 90.146 0ND~0.963 039249.6334.2
甜蜜素7900.338 8±0.331 70.307 00.513 00.890 3ND~3.130 061277.5222.8
), ArticleFig(id=1322607859729281091, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=CN, label=表1, caption=

糖醋渍菜中4种物质的检出及超标情况

, figureFileSmall=null, figureFileBig=null, tableContent=
检测项目样本量/份监测结果（g/kg）检出情况
平均值（x）±标准差（s）MP75P95范围检出份数检出率（%）超标份数超标率（%）
苯甲酸7900.433 1±0.337 30.471 00.636 30.955 5ND~2.210 065683.0273.4
山梨酸7900.061 3±0.112 6<LOD0.067 90.258 6ND~0.837 035645.100.0
糖精钠7900.051 4±0.088 3<LOD0.078 90.146 0ND~0.963 039249.6334.2
甜蜜素7900.338 8±0.331 70.307 00.513 00.890 3ND~3.130 061277.5222.8
), ArticleFig(id=1322607859796389956, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=EN, label=Table 2, caption=

Detection and exceeding standards of four additives in different groups of sweet and sour pickled vegetables

, figureFileSmall=null, figureFileBig=null, tableContent=
分组样本量/份苯甲酸山梨酸
M（g/kg）最大值（g/kg）检出率（%）超标率（%）M（g/kg）最大值（g/kg）检出率（%）
采样地区
中心城区4200.489 02.210 081.41.7a<LOD a0.834 039.5a
远城区3700.435 51.740 084.95.40.011 70.837 051.4
包装类型
散装7250.475 0a2.210 084.6a3.7<LOD0.837 045.1
定型包装650.258 00.945 066.20.0<LOD0.834 044.6
流通环节
商店4070.403 0a1.380 080.32.7<LOD0.834 045.5
农贸市场3720.515 02.210 085.84.0<LOD0.837 044.4
路边摊位110.487 01.120 090.99.10.012 00.466 054.5
分组样本量/份糖精钠甜蜜素
M（g/kg）最大值（g/kg）检出率（%）超标率（%）M（g/kg）最大值（g/kg）检出率（%）超标率（%）
采样地区
中心城区420<LOD a0.963 042.9a3.60.346 5a1.830 078.11.7a
远城区3700.028 00.943 057.34.90.234 53.130 076.84.1
包装类型
散装7250.011 0a0.963 050.9a4.10.322 0a3.130 079.0a2.9
定型包装65<LOD0.339 035.44.60.074 01.830 060.01.5
流通环节
商店4070.011 00.943 051.14.90.236 0a1.830 073.7a2.0
农贸市场372<LOD0.963 047.83.50.373 03.130 081.53.8
路边摊位110.025 20.124 054.50.00.404 00.616 081.80.0
), ArticleFig(id=1322607859871887429, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=CN, label=表2, caption=

不同分组糖醋渍菜中4种物质的检出及超标情况

, figureFileSmall=null, figureFileBig=null, tableContent=
分组样本量/份苯甲酸山梨酸
M（g/kg）最大值（g/kg）检出率（%）超标率（%）M（g/kg）最大值（g/kg）检出率（%）
采样地区
中心城区4200.489 02.210 081.41.7a<LOD a0.834 039.5a
远城区3700.435 51.740 084.95.40.011 70.837 051.4
包装类型
散装7250.475 0a2.210 084.6a3.7<LOD0.837 045.1
定型包装650.258 00.945 066.20.0<LOD0.834 044.6
流通环节
商店4070.403 0a1.380 080.32.7<LOD0.834 045.5
农贸市场3720.515 02.210 085.84.0<LOD0.837 044.4
路边摊位110.487 01.120 090.99.10.012 00.466 054.5
分组样本量/份糖精钠甜蜜素
M（g/kg）最大值（g/kg）检出率（%）超标率（%）M（g/kg）最大值（g/kg）检出率（%）超标率（%）
采样地区
中心城区420<LOD a0.963 042.9a3.60.346 5a1.830 078.11.7a
远城区3700.028 00.943 057.34.90.234 53.130 076.84.1
包装类型
散装7250.011 0a0.963 050.9a4.10.322 0a3.130 079.0a2.9
定型包装65<LOD0.339 035.44.60.074 01.830 060.01.5
流通环节
商店4070.011 00.943 051.14.90.236 0a1.830 073.7a2.0
农贸市场372<LOD0.963 047.83.50.373 03.130 081.53.8
路边摊位110.025 20.124 054.50.00.404 00.616 081.80.0
), ArticleFig(id=1322607859959967814, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=EN, label=Table 3, caption=

Detection and exceeding standards of four additives in different kinds of sweet and sour pickled vegetables

, figureFileSmall=null, figureFileBig=null, tableContent=
种类样本量/份苯甲酸山梨酸
Ma(g/kg)最大值(g/kg)检出率(%)a超标率(%)Ma(g/kg)最大值(g/kg)检出率(%)a
蒜2230.578 01.650 088.35.80.022 60.783 056.5
藠头2000.458 01.520 079.03.0<LOD0.836 041.0
姜1600.430 01.740 087.53.1<LOD0.837 046.9
什锦菜720.437 50.948 077.80.0<LOD0.834 023.6
宝塔菜370.461 01.120 086.52.7<LOD0.501 029.7
萝卜300.481 00.724 086.70.00.027 00.514 056.7
黄瓜240.370 52.210 058.34.2<LOD0.514 029.2
其他440.400 51.520 075.02.3<LOD0.422 047.7
种类样本量/份糖精钠甜蜜素
Ma(g/kg)最大值(g/kg)检出率(%)a超标率(%)Ma(g/kg)最大值(g/kg)检出率(%)a超标率(%)
蒜2230.058 50.963 066.84.00.302 01.390 081.21.8
藠头200<LOD0.736 037.03.00.318 51.460 082.52.0
姜1600.037 00.677 058.18.80.401 53.130 080.04.4
什锦菜72<LOD0.152 044.41.40.234 52.260 068.14.2
宝塔菜37<LOD0.179 035.12.70.431 01.390 078.45.4
萝卜30<LOD0.331 033.33.30.075 51.240 066.76.7
黄瓜24<LOD0.103 025.00.00.066 10.821 058.30.0
其他44<LOD0.492 034.12.30.027 40.733 059.10.0
), ArticleFig(id=1322607860060631111, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=CN, label=表3, caption=

不同种类糖醋渍菜中4种物质检出及超标情况

, figureFileSmall=null, figureFileBig=null, tableContent=
种类样本量/份苯甲酸山梨酸
Ma(g/kg)最大值(g/kg)检出率(%)a超标率(%)Ma(g/kg)最大值(g/kg)检出率(%)a
蒜2230.578 01.650 088.35.80.022 60.783 056.5
藠头2000.458 01.520 079.03.0<LOD0.836 041.0
姜1600.430 01.740 087.53.1<LOD0.837 046.9
什锦菜720.437 50.948 077.80.0<LOD0.834 023.6
宝塔菜370.461 01.120 086.52.7<LOD0.501 029.7
萝卜300.481 00.724 086.70.00.027 00.514 056.7
黄瓜240.370 52.210 058.34.2<LOD0.514 029.2
其他440.400 51.520 075.02.3<LOD0.422 047.7
种类样本量/份糖精钠甜蜜素
Ma(g/kg)最大值(g/kg)检出率(%)a超标率(%)Ma(g/kg)最大值(g/kg)检出率(%)a超标率(%)
蒜2230.058 50.963 066.84.00.302 01.390 081.21.8
藠头200<LOD0.736 037.03.00.318 51.460 082.52.0
姜1600.037 00.677 058.18.80.401 53.130 080.04.4
什锦菜72<LOD0.152 044.41.40.234 52.260 068.14.2
宝塔菜37<LOD0.179 035.12.70.431 01.390 078.45.4
萝卜30<LOD0.331 033.33.30.075 51.240 066.76.7
黄瓜24<LOD0.103 025.00.00.066 10.821 058.30.0
其他44<LOD0.492 034.12.30.027 40.733 059.10.0
), ArticleFig(id=1322607860144517192, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=EN, label=Table 4, caption=

Levels and percentages of theoretical and actual exposure of four additives in sweet and sour pickled vegetables

, figureFileSmall=null, figureFileBig=null, tableContent=
检测项目理论暴露量（% ADI）实际暴露量（% ADI）
xMP75P95最大值
苯甲酸0.17（3.4）0.07（1.4）0.08（1.6）0.11（2.2）0.17（3.4）0.38（7.6）
山梨酸0.17（1.5）0.01（0.1）-0.01（0.1）0.04（0.4）0.14（1.3）
糖精钠0.03（0.3）0.01（0.1）-0.01（0.1）0.03（0.3）0.17（1.9）
甜蜜素0.17（2.4）0.06（0.9）0.05（0.7）0.09（1.3）0.15（2.1）0.54（7.7）
), ArticleFig(id=1322607860224208969, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1322607851906904072, language=CN, label=表4, caption=

糖醋渍菜中4种物质的理论和实际暴露量[mg/ (kg·bw )]及百分比（%）

, figureFileSmall=null, figureFileBig=null, tableContent=
检测项目理论暴露量（% ADI）实际暴露量（% ADI）
xMP75P95最大值
苯甲酸0.17（3.4）0.07（1.4）0.08（1.6）0.11（2.2）0.17（3.4）0.38（7.6）
山梨酸0.17（1.5）0.01（0.1）-0.01（0.1）0.04（0.4）0.14（1.3）
糖精钠0.03（0.3）0.01（0.1）-0.01（0.1）0.03（0.3）0.17（1.9）
甜蜜素0.17（2.4）0.06（0.9）0.05（0.7）0.09（1.3）0.15（2.1）0.54（7.7）
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2021—2024年武汉市市售糖醋渍菜中防腐剂和甜味剂暴露风险评估
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王佩 , 周小琦 , 孙言凤 , 黄常刚 , 肖永华 , 朱庆 , 李静娜
现代预防医学 | 营养与食品卫生 2025,52(20): 3698-3704
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现代预防医学 |营养与食品卫生 2025 , 52 (20) : 3698 -3704
2021—2024年武汉市市售糖醋渍菜中防腐剂和甜味剂暴露风险评估
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王佩, 周小琦, 孙言凤 , 黄常刚, 肖永华, 朱庆, 李静娜
作者信息
  • 武汉市疾病预防控制中心（武汉市卫生监督所），湖北　武汉　430024
通讯作者:
孙言凤，E-mail:
作者简介:

王佩（1992—），女，硕士，主管医师，研究方向：健康因素监测与评估

Exposure risk assessment of preservatives and sweeteners in sweet and sour pickled vegetables for sale, Wuhan City, 2021-2024
Pei WANG, Xiao-qi ZHOU, Yan-feng SUN , Chang-gang HUANG, Yong-hua XIAO, Qing ZHU, Jing-na LI
Affiliations
  • Wuhan Centers for Disease Control and Prevention, Wuhan Health Supervision Institute, Wuhan, Hubei 430024, China
出版时间: 2025-10-25 doi: 10.20043/j.cnki.MPM.202506103
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摘要
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目的

评估武汉市市售糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的暴露水平及潜在健康风险。

方法

利用2021—2024年度武汉市食品安全风险监测工作糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的检测数据，采用点评估法和安全限值法对糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的暴露风险进行评估。

结果

在所测定的790份糖醋渍菜样本中苯甲酸、山梨酸、糖精钠和甜蜜素的检出率分别为83.0%、45.2%、49.6%和77.5%。除山梨酸外，苯甲酸、糖精钠和甜蜜素的超标率分别为3.4%、4.2%和2.8%。苯甲酸、山梨酸、糖精钠和甜蜜素的最高浓度分别为2.21 g/kg、0.837 0 g/kg、0.963 0 g/kg、3.13 g/kg。苯甲酸、山梨酸、糖精钠和甜蜜素的每日平均暴露远低于各自的ADI值，累积风险评估显示四种添加剂组合的HI<1，认为风险是可接受的。

结论

武汉市市售糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素暴露量对人群的健康风险可以接受。

糖醋渍菜  /  防腐剂  /  甜味剂  /  暴露风险
Objective

To assess the exposure levels and potential health risks of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables for sale in Wuhan.

Methods

Utilizing the monitoring data of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables from the Wuhan Food Safety Risk Surveillance Program from 2021 to 2024, the point assessment method and the safety limit method were used to evaluatethe exposure risks of these additives.

Results

The detection rates of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables (n=790)were 83.0%, 45.2%, 49.6%, and 77.5%, respectively. The over-standard rates of benzoic acid, saccharin sodium, and cyclamate were 3.4%, 4.2%, and 2.8%, respectively. The maximum concentrations of benzoic acid, sorbic acid, saccharin sodium, and cyclamate were 2.21 g/kg, 0.837 0 g/kg, 0.963 0 g/kg, and 3.13 g/kg, respectively. The average daily exposure to benzoic acid, sorbic acid, saccharin sodium, and cyclamate was well below their respective ADI values. Cumulative risk assessment showed that the Hazard Index (HI) of the four additives combined was less than 1.

Conclusion

The exposure risk from sweet and sour pickled vegetables in this study was within an acceptable rang.

Sweet and sour pickled vegetables  /  Preservatives  /  Sweeteners  /  Exposure risk assessment
王佩, 周小琦, 孙言凤, 黄常刚, 肖永华, 朱庆, 李静娜. 2021—2024年武汉市市售糖醋渍菜中防腐剂和甜味剂暴露风险评估. 现代预防医学, 2025 , 52 (20) : 3698 -3704 . DOI: 10.20043/j.cnki.MPM.202506103
Pei WANG, Xiao-qi ZHOU, Yan-feng SUN, Chang-gang HUANG, Yong-hua XIAO, Qing ZHU, Jing-na LI. Exposure risk assessment of preservatives and sweeteners in sweet and sour pickled vegetables for sale, Wuhan City, 2021-2024[J]. Modern Preventive Medicine, 2025 , 52 (20) : 3698 -3704 . DOI: 10.20043/j.cnki.MPM.202506103
正文
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糖醋渍菜是以蔬菜咸坯，经脱盐、脱水后，用糖醋渍加工而成的蔬菜制品，属于腌制蔬菜的一种。蔬菜腌制是我国常用的一种加工方法，已有二千多年的历史，风味独特，还具有一定的经济价值[1]。腌制蔬菜在加工过程中因工艺需要会加入适量的食品添加剂，达到改善食品品质以及防腐、保鲜的目的。我国《食品添加剂使用标准》（GB 2760-2024）[2]规定，腌渍的蔬菜中允许添加的防腐剂种类有苯甲酸及其钠盐、山梨酸及其钾盐、乳酸链球菌素、乙二胺四乙酸二钠、脱氢乙酸及其钠盐，其中苯甲酸及其钠盐和山梨酸及其钾盐应用广泛[3-4]。GB 2760-2024中对腌渍的蔬菜中甜味剂的使用也有明确规定，允许使用的甜味剂包括糖精钠、甜蜜素、安赛蜜、三氯蔗糖、阿斯巴甜等，以糖精钠、甜蜜素使用较多[5-6]。GB 2760-2024规定，在腌渍的蔬菜中，苯甲酸和山梨酸的最大使用量均不能超过1.0 g/kg，糖精钠的最大使用量不超过0.15 g/kg，甜蜜素的最大使用量不超过1.0 g/kg。
随着生活水平的提高以及对健康安全饮食的重视，作为餐桌上不可或缺的佐餐食品，消费者对腌制蔬菜的高品质和高安全的需求与日俱增，越来越关注腌制蔬菜中食品添加剂的安全问题。在生产加工过程中，只要按照《食品添加剂使用标准》等标准规范中规定的品种、使用范围及使用量正确使用，食品添加剂是安全的。但是如果存在非法添加或者滥用的情况，则食品添加剂产生的危害不可忽略。
食品安全监督抽检是食品安全监管的重要手段，通过分析监测数据可以分析研判食品在生产加工、消费等环节的食品安全风险。本研究对2021—2024年度武汉市售不同种类的糖醋渍菜中防腐剂（苯甲酸、山梨酸）和甜味剂（糖精钠、甜蜜素）的污染情况的进行监测，对武汉市居民膳食糖醋渍蔬菜中苯甲酸、山梨酸、糖精钠和甜蜜素的摄入水平和可能引起的健康风险进行评估，为食品安全监管工作提供技术支撑，为消费者健康饮食提供科学的依据。
1　材料与方法
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1.1　样品来源
本研究依托武汉市食品安全风险监测工作，2021—2024年在武汉市14个区商场和农贸市场采集糖醋渍菜共790份。
1.2　检测方法
苯甲酸、山梨酸、糖精钠：《食品安全国家标准 食品中苯甲酸、山梨酸和糖精钠的测定》（GB 5009.28-2016）第一法，甜蜜素：《食品安全国家标准 食品中环己基氨基磺酸钠的测定》（GB 5009.97）。苯甲酸、山梨酸、糖精钠的检出限均为0.005 g/kg，甜蜜素的检出限为0.01 g/kg。
1.3　试剂与仪器
Waters e2695型高效液相色谱仪（美国Waters公司），AGILENT 7890A型气相色谱仪（美国Agilent公司），AL204型电子天平，ME 203E/02型电子天平，超声波清洗器，HERMLE Z446K离心机。ZORBAX Eclipse Plus-C18 （4.6×250 mm×5 μm）色谱柱（美国Agilent公司），DB-WAXetr （30 m×0.53 mm×1.0 μm）色谱柱（美国Agilent公司）。
苯甲酸标准溶液[GBW（E）100006]、山梨酸标准溶液[GBW（E）100007]、糖精钠标准溶液[GBW（E）100008]均为1.00 mg/ml（国家标准物质 中国计量科学研究院）；甜蜜素标准溶液（BW503083-100-W,100 μg/ml，中科睿谱）；甲醇、乙酸铵（色谱纯）；亚铁氰化钾、乙酸铵、硫酸锌、氢氧化钠、亚硝酸钠、硫酸、正庚烷、石油醚30～60（分析纯）；水为超纯水。
1.4　膳食暴露风险评估
采用点评估模型[7-8]对武汉市市售糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的暴露风险进行评估。计算公式为：
式中：Exp为目标人群每日每公斤体重每种物质的摄入量，单位为mg/ (kg · bw )；F为腌菜的消费量，g/d；C为样品中每种物质的含量，mg/kg；BW为人群的平均体重，kg。本研究中武汉地区人群腌菜的消费量为10.77 g/kg，人群平均体重为62.2 kg[9]。
本研究中防腐剂和甜味剂存在共同暴露的可能性，运用危害指数法（Hazard index, HI）[10-11]评估多种物质的累积风险。HI等于各防腐剂、甜味剂危害商（Hazard quotient, HQ）之和，即防腐剂、甜味剂暴露水平（Exp）与ADI值的比值之和。计算公式为：
当HI<1,认为风险是可接受的；HI≥1时，认为风险不可接受。本研究中苯甲酸、山梨酸、糖精钠和甜蜜素的ADI分别为0~5 mg/ (kg · bw )[12] 、11 mg/ (kg · bw )[13]、9 mg/ (kg · bw )[14]、7 mg/ (kg · bw )[15]。
1.5　统计学分析
根据 WHO 全球环境监测系统/食品污染监测与评估规划（GEMS/FOOD）第二次会议“食品中低水平污染物可信评鉴”原则，当未检出数据的比例≤60% 时，所有未检出数据以检出限（Limit of Detection，LOD）的1/2替代；当未检出数据的比例>60%时，所有未检出数据以LOD替代[16]。本次研究苯甲酸和甜蜜素检出率分别为83.0%和77.5%，未检出数据使用1/2 LOD替代；山梨酸和糖精钠的检出率分别为45.2%和49.6%，未检出数据以LOD替代。
使用软件SPSS 20.0对数据进行统计分析，经正态性检验后，数据不符合正态分布，以中位数M，P75，P95和范围表示。两组浓度的差异比较采用Mann-Whitney U检验，多组浓度的差异比较采用Kruskal-Wallis H检验，检出率和超标率的差异比较采用卡方检验，P<0.05说明差异具有统计学意义。
2　结果
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2.1　糖醋渍菜中4种物质的检出及超标情况
2021—2024年武汉市市售糖醋渍菜中防腐剂和甜味剂中浓度分布见表1。在检测的790份样本中，苯甲酸、山梨酸、糖精钠和甜蜜素的检出率分别为83.0%、45.2%、49.6%和77.5%。除山梨酸外，其余三种添加剂均存在含量超标的情况。苯甲酸、山梨酸、糖精钠和甜蜜素的最高浓度分别为2.21 g/kg（超标2.21倍）、0.837 0 g/kg、0.963 0 g/kg（超标6.42倍）、3.13 g/kg（超标3.13倍）。
不同年份苯甲酸、山梨酸、糖精钠和甜蜜素的检出浓度差异均有统计学意义（χ2=20.165、10.493、19.791、20.406，P均<0.05），苯甲酸、山梨酸和甜蜜素的浓度呈波动变化，糖精钠的浓度变化呈下降趋势。不同年份苯甲酸、山梨酸、糖精钠和甜蜜素的检出率差异均有统计学意义（χ2=11.276、12.982、16.140、348.752，P均<0.05），糖精钠的检出率有下降的趋势，其他三种物质检出率呈现波动变化。不同年份苯甲酸和糖精钠的超标率差异具有统计学意义（χ2=19.549、26.516，P均<0.05），而甜蜜素的超标率差异无统计学意义（χ2=6.331，P=0.097）；糖精钠的超标率有下降趋势，苯甲酸和甜蜜素的超标率呈波动变化。详见图1。
2.2　不同分组糖醋渍菜中4种物质检出及超标情况
按采样地区、包装类型和流通环节分组，对4种物质的检出及超标情况进行分析，详见表2。中心城区和远城区的样本中，山梨酸、糖精钠和甜蜜素的浓度差异有统计学意义（Z=-2.533、-2.419、-2.555，P均<0.05），远城区山梨酸和糖精钠浓度较高，中心城区甜蜜素浓度较高；中心城区山梨酸和糖精钠的检出率低于远城区（χ2=11.115、16.408，P均<0.05），中心城区苯甲酸和甜蜜素的超标率低于远城区（χ2=8.330、4.141，P均<0.05）。
不同包装类型的样本中，苯甲酸、糖精钠和甜蜜素的浓度差异有统计学意义（Z=-3.071、-2.066、-4.374，P均<0.05），散装样本浓度含量较高。散装样本中苯甲酸、甜蜜素和糖精钠的检出率高于定型包装样本（χ2=14.335、5.742、12.382，P均<0.05）。
不同流通环节样本苯甲酸和甜蜜素的浓度差异有统计学意义（χ2=18.234、25.091，P均<0.001），农贸市场样本中苯甲酸含量最高，商店样本中含量最低；路边摊位样本中甜蜜素含量最高，商店样本中含量最低。甜蜜素在商店样本中检出率最低（χ2=6.838，P<0.05）。
2.3　不同种类糖醋渍菜中4种物质检出及超标情况
对监测的糖醋渍菜进行分类，主要分为蒜、藠头、姜、什锦菜、宝塔菜、萝卜、黄瓜和其他共8类，详见表3。8类蔬菜中4种物质的检出浓度差均有统计学意义（χ2=39.694、25.516、58.089、35.758，P均<0.001），蒜中苯甲酸和糖精钠的含量均最高，萝卜中山梨酸含量最高，宝塔菜中甜蜜素含量最高。8类蔬菜中4种物质的检出率差异均有统计学意义（χ2=21.372、34.438、60.874、24.461，P均<0.05），蒜中苯甲酸和糖精钠的检出率均最高，萝卜中山梨酸的检出率最高，藠头中甜蜜素的检出率最高。
对糖醋渍菜中4种物质同时检出情况进行分析，发现除宝塔菜以外，其他几种糖醋渍菜均存在4种物质同时未检出；除黄瓜样品外，其他几种糖醋渍菜均有4种物质全部检出。蒜中均有36.8%的样本同时检出3种和4种物质，而其他几种糖醋渍菜检出2种和检出3种物质的占比较高，比如宝塔菜中有54.1%的样本同时检出2种物质，萝卜样本中有43.3%的样本同时检出3种物质。结果显示武汉市售糖醋渍菜中添加剂同时添加现象较为普遍。
2.4　糖醋渍菜中4种物质残留膳食摄入风险
由表4可见，按最大使用量计算理论暴露量，武汉地区人群的苯甲酸、山梨酸和甜蜜素的每日平均暴露量均为0.17 mg/ (kg · bw )，分别占其ADI的3.4%、1.5%和2.4%，糖精钠的每日平均暴露量为0.03 mg/ (kg · bw )，占其ADI的0.3%，均远低于各自的ADI值。
按本研究检测含量计算的实际暴露量，武汉地区人群的苯甲酸、山梨酸、糖精钠和甜蜜素的每日平均暴露量分别为0.07、0.01、0.01和0.06 mg/ (kg · bw )，分别占其ADI的1.4%、0.1%、0.1%和0.9%，最大暴露量分别为0.38、0.14、0.17和0.54 mg/ (kg · bw )，分别占其ADI的7.6%、1.3%、1.9%和7.7%，均远低于各自的ADI值。
对于同时检出四种物质添加剂组合，均按实际检测的最大值计算共同暴露的累积风险，HI=0.185，HI<1，认为风险可以接受。
3　讨论
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本文对2021—2024年武汉市售糖醋渍菜4种添加剂的检测发现，糖醋渍菜中苯甲酸、山梨酸、糖精钠和甜蜜素的检出较为普遍，且存在含量超标的现象。糖醋渍菜4种添加剂的检出和超标与原材料种类有关，远城区、散装、农贸市场生产的糖醋渍菜4种添加剂检出率和超标率较高，对糖醋渍菜的市场监管和消费者的选择具有一定的参考价值。
防腐剂中苯甲酸检出率高，并且存在超标添加现象；山梨酸检出率最低，合格率为100%，整体状况良好，与董梅等[17-18]的研究结果一致。分析原因，山梨酸的防腐效果较苯甲酸好且毒性为后者的1/5，但由于苯甲酸价格低廉，在我国许多厂家首选添加苯甲酸，而国际上很多国家广泛使用山梨酸。本次调查发现不同年份比较发现糖精钠的浓度、检出率和超标率都呈下降趋势，可能与商家规范使用以及食品安全意识提高有关。
从不同包装方式分析，散装样品中苯甲酸、糖精钠和甜蜜素的浓度和检出率较定型包装样品高。从不同流通环节来看，商店样品中苯甲酸和甜蜜素的浓度和检出率较农贸市场、路边摊位低。任彩霞等对不同包装方式和不同流通环节市售酱腌菜中防腐剂和糖精钠的检出进行分析，发现散装酱腌菜中苯甲酸和糖精钠的添加及不合格情况均高于预包装食品，农贸市场样品比超市的苯甲酸检出及超标情况多[18]。分析原因，一是农贸市场以散装样本为主，大型商超、超市以定型包装样本为主；定型包装样品由于监管以及工业化生产，添加剂的用量易于控制。二是腌渍蔬菜添加防腐剂的目的之一是抑制微生物的繁殖，定型包装食品一般采用真空包装，在很大程度上抑制导致腌渍蔬菜腐败的微生物的繁殖；企业在生产腌渍蔬菜时若使用真空包装，腌渍的蔬菜就可以在低防腐剂甚至无防腐剂的条件下获得较长的保质期[1]，因此企业在生产过程中考虑真空包装的协调作用，可能会适量减少防腐剂的使用。因此，相关监管部门应加强对农贸市场散装食品的监管；企业在生产过程中应按规范使用食品添加剂，同时为了卫生和安全应尽量使用真空包装方式；消费者在选择糖醋渍蔬菜时，尽量在大型正规超市购买，优先选择带有食品标签的定型包装产品。
根据本次检测结果，代入风险评估公式，武汉市售糖醋渍蔬菜中苯甲酸、山梨酸、甜蜜素和糖精钠的每日平均暴露远低于各自的ADI值，暴露风险较低。由于食品添加剂可通过多种途径进入人体内，本次研究仅以膳食糖醋渍蔬菜作为单一暴露进行点评估，而且每日膳食糖醋渍蔬菜的使用量较少，因此本研究未涵盖日常膳食中其他途径以及其他种类食品添加剂来源的暴露评估，导致评估结果存在一定的不确定性。今后仍需对膳食中防腐剂和添加剂污染状况进行监测，完善相关评估模型和参数，为预防和控制防腐剂和添加剂对人体的危害提供科学依据。
基金
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  • 湖北省自然科学基金项目(2022CFB485)
  • 武汉市医学科学研究项目(WX23Z89)
文献
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2025年第52卷第20期
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doi: 10.20043/j.cnki.MPM.202506103
  • 接收时间：2025-06-06
  • 首发时间：2026-10-29
  • 出版时间：2025-10-25
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  • 收稿日期：2025-06-06
基金
湖北省自然科学基金项目(2022CFB485)
武汉市医学科学研究项目(WX23Z89)
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    武汉市疾病预防控制中心（武汉市卫生监督所），湖北　武汉　430024

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Number of
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Number of
species		 占总种数比例
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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
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