海南产即溶咖啡粉中丙烯酰胺的膳食暴露风险评估

摘要

目的：开展海南即溶咖啡粉中丙烯酰胺的膳食暴露风险评估，为咖啡粉质量安全的监管提供技术支撑。方法采用食品安全风险评估的一般步骤：危害识别、危害特征描述、膳食暴露评估、风险特征描述，对海南即溶咖啡粉中的丙烯酰胺进行膳食暴露风险评估。结果各年龄段居民的理论暴露量均低于其理论每日允许摄入量。结论海南产即溶咖啡粉中的丙烯酰胺不会对消费者身体健康产生危害，不必进入风险管理程序。%Objective To develop the dietary arcylamide exposure risk assessment of Hainan instant cof-fee powder, and thus to provide technical support for coffee quality safety supervision. Methods The general steps of the food safety risk assessment(hazard identification, hazard characterization, exposure assessment, and risk characterization) were used to conduct dietary arcylamide exposure risk assessment of Hainan instant coffee powder. Results The theoretical intakes for residents of all ages were below the theoretical daily intake. Conclusion Residues in coffee powder do not harm to consumers’ health, and it is not have to enter the risk management procedure.