文献类型： 外文期刊

作者： Li, Zhen ¹ ; Lu, Jieli ¹ ; Wu, Chonghui ¹ ; Pang, Quanhai ¹ ; Zhu, Zhiwei ² ; Nan, Ruipeng ¹ ; Du, Ruochen ² ; Chen, Jia ³ ;

作者机构： 1.Shanxi Agr Univ, Coll Anim Sci & Vet Med, Taigu 030801, Shanxi, Peoples R China

2.Shanxi Agr Univ, Coll Life Sci, Taigu 030801, Shanxi, Peoples R China

3.Shanxi Acad Agr Sci, Inst Farm Prod Storage & Fresh Keeping, Taiyuan 030031, Peoples R China

期刊名称：BIOMED RESEARCH INTERNATIONAL （ 影响因子：3.411； 五年影响因子：3.62 ）

ISSN： 2314-6133

年卷期： 2017 年

页码：

收录情况： SCI

摘要： Ethyl maltol and iron complexes are products of ethyl maltol and the iron found in the cooking pots used to prepare the Chinese dish, hot-pot. Because their safety is undocumented, the toxicity study of ethyl maltol and iron complexes was conducted in male and female Kunming (KM) mice. The animal study was designed based on the preliminary study conducted to determine the median lethal dose (LD50). The doses used in the study were 0, 1/81, 1/27, 1/9, and 1/3 of the LD50 (mg kg body weight (BW)(-1) day(-1)) dissolved in the water. The oral LD50 of the ethyl maltol and iron complexes was determined to be 743.88mg kg BW-1 in mice. The ethyl maltol and iron complexes targeted the endocrine organs including the liver and kidneys following the 90D oral exposure. Based on the haematological data, the lowest-observed-adverse-effect level (LOAEL) of the ethyl maltol and iron complexes was determined to be 1/81 LD50 (9.18mg kgBW(-1) day(-1)) in both male and female mice. Therefore, we suggest that alternative strategies for preparing the hot-pot, including the use of non-Fe-based cookware, need to be developed and encouraged to avoid the formation of the potentially toxic complexes.