The investigation of PAE levels in processed food stuff and exposure risk assessment

Abstract

The aims of the present study are to investigate the phthalate levels in processed food and to conduct the dietary risk assessment of phthalate exposure from food consumption The systematic sampling method were implemented in this study to collect 614 processed food samples of nine categories All food samples were extracted cleanup and then analyzed by the HPLC-MS/MS The analyzed results from each processed food were integrated to conduct the risk assessment for different age and sex groups The detectable rate of each phthalate was listed as follows: DMP (1%) DEP (2%) DIBP (99%) BBP (99%) DBP (85%) DCHP (33%) DNPP (87%) DNHP (67%) DIHP (95%) DEHP (98%) DINP (89%) and DIDP (36%) respectively Mean concentration of each phthalate presented as follows DINP (52 71 ng/g ww) and DEHP (51 80 ng/g ww) follow as DEP (32 45 ng/g ww) DMP (20 19 ng/g ww) DBP (15 49 ng/g ww) DIBP (13 14 ng/g ww) DIDP (11 30 ng/g ww) DIHP (10 18 ng/g ww) BBP (9 74 ng/g ww) DNPP (4 88 ng/g ww) DNHP (4 34 ng/g ww) DnOP (3 30 ng/g ww) DCHP (2 46 ng/g ww) The highest ADD of PAEs was found in 0- to 3-year-old group follow as the 4- to 6-year-old group Cereal and composite food were the major contributors of PAEs The HI was calculated according to the reproductive toxicity and hepatic toxicity The highest HI of both toxicities of PAEs were found in 0-to 3-year-old group and lower than the tolerable daily intake (TDI) The concentration of PAEs found in Alumina-film package and other plastics were higher than the other package materials The fat content of food might be a affect factor for PAEs migration in addition the degree of heating temperature was saved no difference if follow the heating guide Therefore the saler should provide the heating direction to the consumer for the safety

Date of Award	2019
Original language	English
Supervisor	Ching-Chang Lee (Supervisor)