CAJ | 학술논문

目的：开展海南即溶咖啡粉中丙烯酰胺的膳食暴露风险评估，为咖啡粉质量安全的监管提供技术支撑。方法采用食品安全风险评估的一般步骤：危害识别、危害特征描述、膳食暴露评估、风险特征描述，对海南即溶咖啡粉中的丙烯酰胺进行膳食暴露风险评估。结果各年龄段居民的理论暴露量均低于其理论每日允许摄入量。结论海南产即溶咖啡粉中的丙烯酰胺不会对消费者身体健康产生危害，不必进入风险管理程序。
목적：개전해남즉용가배분중병희선알적선식폭로풍험평고，위가배분질량안전적감관제공기술지탱。방법채용식품안전풍험평고적일반보취：위해식별、위해특정묘술、선식폭로평고、풍험특정묘술，대해남즉용가배분중적병희선알진행선식폭로풍험평고。결과각년령단거민적이론폭로량균저우기이론매일윤허섭입량。결론해남산즉용가배분중적병희선알불회대소비자신체건강산생위해，불필진입풍험관리정서。
Objective To develop the dietary arcylamide exposure risk assessment of Hainan instant cof-fee powder, and thus to provide technical support for coffee quality safety supervision. Methods The general steps of the food safety risk assessment(hazard identification, hazard characterization, exposure assessment, and risk characterization) were used to conduct dietary arcylamide exposure risk assessment of Hainan instant coffee powder. Results The theoretical intakes for residents of all ages were below the theoretical daily intake. Conclusion Residues in coffee powder do not harm to consumers’ health, and it is not have to enter the risk management procedure.