Researches On The Phthalates Pollution In Flavorings And DEHP Exposure Among The Workers Of Flavoring Factories

ObjectiveThe plasticizer event occurred in Taiwan aroused great panic among the people all over the world. Data showed that the content of phthalates in flavorings were high. Researches may be needed to be done on the phthalates pollution in flavorings since the management about phthalates in food flavoring remained controversial. Since DEHP can also be absorbed through inhalation and dermal exposure besides dietary intake, the workers of flavoring factories have more pathways of DEHP exposure than ordinary people. Our research intended to assess the risk of DEHP among the workers of flavoring factories, making sure whether they are of high exposure group and value the safety of the current management.Methods1. Literature research method and compare study method were used to research on the management of PAEs.2. A survey was made in flavoring factories about PAEs pollution and management application.3. The urine samples were pretreated by SPE and the content of urinary DEHP metabolites include MEHP, MEHHP and MEOHP were detected by isotope dilution-ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).4.127urine samples of workers and ordinary people were collected and analyzed. We got their DEHP estimate daily intake by pharmacokinetic models and then compared it with TDI and RfD values to assess the DEHP exposure risk.Results1. The sources of PAEs pollution in flavorings mainly come from raw materials, productive process and packaging materials. Over a half of flavoring factories have improved their technology in order to avoid PAEs pollution. The P50investigated of the DEHP, DBP, DINP and total PAEs of flavoring were5.46,1.67, ND and16.74mg/kg respectively. DEHP polluted was the most seriously PAEs in flavorings.2. The LOD of MEHP, MEHHP, and MEOHP were0.78,1.18and1.05μg/L respectively. The LOQ of the three components were2.27,3.41and3.12μg/L respectively. The calibration graphs plotted about three analytes had a good linearity with regression coefficient R>0.999. The range of recovery rate was76.2%-122.9%. RSD<10%. The method was reliable.3.127urine samples were detected by using the method mentioned above. No significant differences were found among different groups. The P50of MEHP, MEHHP, MEOHP among all samples were8.7、11.58、7.86μg/g creatinine. No subjects exceeded the TDI value (50μg/kg bw/day) and three subjects (2.34%) exceeded the RfD value (20μg/kg bw/day) which given by US EPA.Conclusions1. The management about PAEs in U.S., EU, Japan and China mainly directed at food packaging material and defining the substances, applications and restrictions of them. China established the provisional regulatory limits about PAEs in food and food additive. The total concentration of PAEs in food flavoring was restricted considering of its particularity. There were no regulations about PAEs in food and food additive in other counties. The management of PAEs in our country was in line with and more strict than the developed countries.2. The management about raw materials of flavoring, productive process and packaging material should be strengthed. The management about PAEs in flavorings was of good application considering our investigation.3. The analytic method of MEHP, MEHHP, and MEOHP was reliable. The DEHP exposure level among flavoring factory workers remained at a low risk considering our result. The management about DEHP in our country can protect the health of our people. More PAEs substances and more subjects should be involved in the assessment in order to get more scientific results.