在咖啡中评估EDCs (酸盐,双, parabens和):阿尔及利亚的横截面研究
Abderrezak Khelfi1, Mohamed Azzouz2
1University of Algiers 1, 2 Didouche Mourad Street, 16000 Algiers, Algeria; National Center of Toxicology, Petit Staouali Street, Delly Brahim, 16062 Algiers, Algeria.
Food chemistry
|September 30, 2025
概括
在咖啡粉中检测到像酸盐和BPA这样的内分泌干扰化学物质 (EDC). 观察到造咖啡的迁移,但水平仍低于安全限值,不构成重大健康风险.
科学领域:
- 环境化学环境化学
- 食品安全 食品安全
- 毒理学 毒理学 毒理学
背景情况:
- 内分泌干扰化学物质 (EDC) 是具有潜在健康影响的环境污染物.
- 咖啡是广泛消费的饮料,使其潜在的污染成为公共卫生问题.
研究的目的:
- 为量化包装咖啡中的EDC度.
- 为了评估咖啡制备过程中的EDC迁移.
- 评估与咖啡中的EDC暴露相关的潜在健康风险.
主要方法:
- 使用染色学分析包装咖啡中的12种EDC.
- 使用传统咖啡机进行迁移研究.
- 估计每日摄入量 (EDI) 和危险系数 (HQs) 的计算.
主要成果:
- 在咖啡粉中检测到五种EDC (DEP,DEHP,DnBP,BPA,BPF).
- DnBP是最常见的EDC (60%).
- 造后DEHP,DnBP和BPF的迁移增加,但仍低于安全限值 (SML).
结论:
- 咖啡消费对受研究EDCs暴露的风险很低.
- EDC水平和迁移并没有超过既定的安全值.
- 对其他EDC和制备方法的进一步研究是有必要的.
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