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Occurrence of and Dietary Exposure to Parabens in Foodstuffs from the United States

机译：美国食品中对羟基苯甲酸酯的发生和饮食接触

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摘要

Parabens are esters of p-hydroxybenzoic acid and are widely used as preservatives in cosmetics, Pharmaceuticals, foodstuffs, including beverages. Information on the occurrence of parabens in foodstuffs and dietary exposure of humans to these chemicals is not available. In this study, food samples (n = 267) collected from Albany, New York, United States, were grouped into eight categories, namely, beverages, dairy products, fats and oils, fish and shellfish, grains, meat, fruits, and vegetables, and analyzed for five parabens by high-performance liquid chromatography-tandem mass spectrometry. The majority (＞90%) of food samples contained measurable concentrations of parabens, and the total concentrations (∑parabens; sum of five parabens) ranged from below the limit of quantitation to 409 ng/ g fresh weight (mean: 9.67 ng/g; median: 0.92 ng/g). Methyl-, ethyl-, and propyl-parabens were the predominant compounds, accounting for ～90% of the total concentrations. Butyl- and benzyl-parabens were less frequently detected. There were no significant differences in paraben concentrations among the eight food categories, including the canned foods. On the basis of the concentrations measured and per capita daily ingestion rates of foods, we estimated the daily intake (EDI; ng/kg of body weight (bw)/day)) of parabens through food ingestion. The EDI values of total parabens (calculated from the mean concentrations measured and the mean daily ingestion rates of food items) were 940, 879,470,273, and 307 ng/kg bw/day for infants, toddlers, children, teenagers, and adults, respectively. To our knowledge, this is the first study to report the occurrence of parabens in foodstuffs.
机译：对羟基苯甲酸酯是对羟基苯甲酸的酯，广泛用作化妆品，药​​物，食品（包括饮料）中的防腐剂。目前尚无有关食品中对羟基苯甲酸酯的发生以及人类饮食中与这些化学物质接触的信息。在这项研究中，从美国纽约州奥尔巴尼市收集的食物样本（n = 267）被分为八类，即饮料，乳制品，油脂，鱼和贝类，谷物，肉类，水果和蔬菜，并用高效液相色谱-串联质谱法分析了五种对羟基苯甲酸酯。食品样品中的大多数（＞ 90％）都含有可测量的对羟基苯甲酸酯浓度，总浓度（∑对羟基苯甲酸酯；五种对羟基苯甲酸酯的总和）的范围从定量限以下至409 ng / g鲜重（平均：9.67 ng / g ；中位数：0.92 ng / g）。对羟基苯甲酸甲酯，对羟基苯甲酸乙酯和对羟基苯甲酸丙酯是主要化合物，约占总浓度的90％。对羟基苯甲酸丁酯和对羟基苯甲酸苄酯的检出频率较低。八种食品（包括罐头食品）中对羟基苯甲酸酯的浓度没有显着差异。根据所测量的浓度和人均每日摄入食物的速率，我们估计通过食物摄入的对羟基苯甲酸酯的每日摄入量（EDI； ng / kg体重（bw）/天）。婴儿，学步车，儿童，青少年和成人的总对羟基苯甲酸酯的EDI值（根据测得的平均浓度和食物的平均每日摄入量计算）分别为940、879,470,273和307 ng / kg bw /天。据我们所知，这是第一个报告食品中对羟基苯甲酸酯含量的研究。

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  • 来源
    《Environmental Science & Technology》 |2013年第8期|3918-3925|共8页
  • 作者

    Chunyang Liao; Fang Liu; Kurunthachalam Kannan;

  • 作者单位

    Wadsworth Center, New York State Department of Health, and Department of Environmental Health Sciences, School of Public Health, State University of New York at Albany, Empire State Plaza, P.O. Box 509, Albany, New York 12201-0509, United States;

    Wadsworth Center, New York State Department of Health, and Department of Environmental Health Sciences, School of Public Health, State University of New York at Albany, Empire State Plaza, P.O. Box 509, Albany, New York 12201-0509, United States;

    Wadsworth Center, New York State Department of Health, and Department of Environmental Health Sciences, School of Public Health, State University of New York at Albany, Empire State Plaza, P.O. Box 509, Albany, New York 12201-0509, United States;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
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  • 正文语种 eng
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