基于蒙特卡罗模拟技术的食用菌中二氧化硫膳食暴露风险评估

通过基于蒙特卡罗模拟技术的@Risk软件对我国主要消费的10种食用菌中二氧化硫残留量进行模拟分布分析,并运用风险商理论对其膳食消费风险进行评估。结果显示,干制食用菌二氧化硫残留及超标情况远超新鲜食用菌,新鲜及干制食用菌中二氧化硫平均残留量分别为2.94 mg/kg及43.70 mg/kg,香菇及银耳等部分干制食用菌存在超标风险。膳食暴露评估结果显示,经新鲜及干制食用菌途径摄入二氧化硫的风险商在各百分位点均远低于1,最大值为0.0073,且在10%位点以上经干制食用菌途径摄入二氧化硫的风险商均高出新鲜食用菌1个数量级。因此,中国普通居民通过食用菌摄入二氧化硫的风险较低。研究结果可为我国食用菌的质量安全管理提供科学依据。

Dietary Exposure Assessment of Sulfur Dioxide Residue in Edible Fungi by Monte Carlo Simulation

The sulfur dioxide residues present in 10 species of edible fungi primarily consumed in China were analyzed by@Risk software based on Monte Carlo simulation and hazard quotient was used to characterize their dietary exposure risk.The results showed that the safety of dried edible fungi was extremely poorer than the fresh ones,because the mean values of sulfur dioxide residue in fresh and dried edible fungi were 2.94 and 43.70 mg/kg,respectively,and only some dried fungi had sulfur dioxide values higher than the maximum residue limit,especially Lentinula edodes and Tremella fuciformis.The results of risk assessment showed that the hazard quotient(HQ)for sulfur dioxide via consumption of dried and fresh edible fungi was far below 1,maximum being 0.0073 at each percentile.At percentile greater than 10%,the HQ was increased by one order of magnitude via consumption of dried edible fungi as compared to the fresh ones.Accordingly,the dietary exposure risk of sulfur dioxide associated with consumption of edible fungi was at a relatively low level for Chinese residents.This research provides a scientific basis for quality and safety management of edible fungi in China.