炸鸡和油炸薯条中甲基硅氧烷低聚物的残留分析及其暴露评估

都艳群; 张京伟; 郭一凡; 张喜荣; 兰社益; 封棣

doi:10.13386/j.issn1002-0306.2023030155

炸鸡和油炸薯条中甲基硅氧烷低聚物的残留分析及其暴露评估

Residue Analysis and Exposure Assessment of Methylsiloxane Oligomers in Fried Chicken and French Fries

摘要

摘要: 快餐中的油炸食品深受广大消费者喜爱，但随着对挥发性甲基硅氧烷的安全性的日益关注，消泡剂聚二甲基硅氧烷（Polydimethylsiloxanes，PDMS）中甲基硅氧烷的低聚物单体在油炸食品中的残留亟需研究。本研究采用QuEChERS-气相色谱-串联质谱（GC-MS/MS）建立了炸鸡和油炸薯条中甲基硅氧烷低聚物的高效灵敏的检测方法。利用该法对从快餐店购买的33种炸鸡和30种炸薯条进行了分析并采用点评估方法进行了初步的暴露评估。结果检出八甲基环四硅氧烷（Octamethyl cyclotetrasiloxane，D4）~六甲基二硅氧烷（Hexamethyldisiloxane，D18）和十甲基四硅氧烷（Decamethyl tetrasiloxane，L4）~三十甲基十四硅氧烷（Triaconta methyltetradecasiloxane，L14），并且甲基硅氧烷低聚物在炸鸡中的总含量中位数（514.61 ng·g⁻¹）高于炸薯条（83.4 ng·g⁻¹）。炸鸡和炸薯条中甲基硅氧烷（分子量<1000）的每日估计最高摄入量（Estimated daily intake，EDI）分别为164.94 ng·kg⁻¹·d⁻¹和13.09 ng·kg⁻¹·d⁻¹，低于PDMS的每日允许摄入量（Acceptable daily intake，ADI）0.8 mg·kg⁻¹·d⁻¹。一些小分子的甲基硅氧烷低聚物如D4~十六甲基环六硅氧烷（Dodecamethyl cyclohexasiloxane，D6）等在长期低剂量摄入以及富集作用下，对人体的潜在危害还需进一步的关注。本研究为炸食快餐中甲基硅氧烷低聚物残留的安全性评价以及后续的深入研究提供了科学依据。

Abstract: The fried food in fast food is deeply loved by consumers. However, with the increasing concern about the safety of volatile methylsiloxanes, the residue of oligomer monomer of methylsiloxanes from defoamer PDMS in fried food needs to be studied urgently. In this study, an efficient and sensitive method for the determination of methylsiloxane oligomers in fried chicken and French fries was established using QuEChERS-gas chromatography-tandem mass spectrometry (GC-MS/MS). A total of 33 fried chickens and 30 French fries purchased from fast food restaurants were analyzed and a preliminary exposure assessment using a point assessment method was carried out. The results showed that octamethyl cyclotetrasiloxane (D4)~hexamethyldisiloxane (D18) and decamethyl tetrasiloxane (L4)~triaconta methyltetradecasiloxane (L14) were detected, and the median total content of methylsiloxane oligomers in fried chicken (514.61 ng·g⁻¹) was higher than that in French fries (83.4 ng·g⁻¹). The estimated daily intake (EDI) of methylsiloxanes (molecular weight <1000) in fried chicken and French fries was 164.94 ng·kg⁻¹·d⁻¹ and 13.09 ng·kg⁻¹·d⁻¹, respectively, which was lower than the PDMS acceptable daily intake (ADI) (0.8 mg·kg⁻¹·d⁻¹). However, the potential hazards of some volatile methylsiloxanes such as D4~dodecamethyl cyclohexasiloxane (D6) need to be further investigated after long-term low dose intake and enrichment. This study provides a scientific basis for the safety evaluation and subsequent in-depth study of methylsiloxanes residues in fried food fast food.