Evaluation of canthaxanthin in eggs and its subsequent dietary risks to Chinese consumers

文献类型： 外文期刊

第一作者： Xue, Xueting

作者： Xue, Xueting;Fan, Lixia;Dong, Yanjie;Yuan, Xuexia;Wang, Lei;Yang, Fabin;Zheng, Yan;Zhao, Shancang;Xue, Xueting;Fan, Lixia;Dong, Yanjie;Yuan, Xuexia;Wang, Lei;Yang, Fabin;Zheng, Yan;Zhao, Shancang;Zheng, Yan

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关键词： Canthaxanthin; risk assessment; egg yolk colourant; dietary exposure; the Risk quotient

期刊名称：FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT （ 影响因子：3.057； 五年影响因子：2.96 ）

ISSN： 1944-0049

年卷期： 2021 年 38 卷 2 期

页码：

收录情况： SCI

摘要： Canthaxanthin is a colourant widely used in medicine, food and cosmetics, which is closely related to human eye dysfunction. The EU determines that the daily acceptable intake of canthaxanthin (ADI) is 0.03 mg canthaxanthin per kg body weight. In order to protect people's diet health and avoid the occurrence of food safety accidents, this paper measured the content of canthaxanthin in 114 egg samples sourced from different regions of China using ultrahigh-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The dietary exposure assessment method was used to evaluate the dietary risk to Chinese consumers. Results showed that the content of canthaxanthin varies significantly across regions of origin, with eggs produced in Beijing having a lower amount than those from other regions. The average dietary exposure of children (2-10 years old) was 0.242 similar to 0.653 mu g/(kg bw center dot d), and the dietary exposure of 95/97.5/99 percentile was 0.246 similar to 1.779 mu g/(kg bw center dot d). The maximum exposure was 3.089 mu g/(kg bw center dot d), and its risk quotient was 0.103 (<1), which was an acceptable risk. For the teenager group (11-18 years old), the average dietary exposure was 0.141 similar to 0.247 mu g/(kg bw center dot d), and the dietary exposure at the 95/97.5/99 percentile was 0.143 similar to 0.671 mu g/(kg bw center dot d), presenting an acceptable risk. For adults, the dietary risk of eating eggs with canthaxanthin is the lowest among the three age groups.

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