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目的 根据偶氮甲酰胺(ADA)在小麦粉中的限量标准,对来自面包的面粉处理剂ADA的分解产物氨基脲(SEM)开展理论致癌风险的评估研究.方法 根据小麦粉中ADA的最大使用量(45 mg/kg),结合焙烤过程中ADA分解率对面包中SEM含量进行理论估计,并基于我国面包食用人群的消费水平,获得暴露时间加权后的SEM终生每日平均暴露水平(LADD).进一步依据实验动物致癌剂量线性外推模型,评估食用人群长期暴露于面包中ADA分解产生的SEM所增加的理论致癌风险.结果 基于面包的平均消费水平,面包来源的SEM终生暴露在理论上使食用人群增加的理论致癌风险在1.31×10-7～ 1.97×10-6的范围内;在面包高消费水平(P97.5)下,面包来源的SEM终生暴露在理论上使食用人群所增加的理论致癌风险在4.09×10-7～6.14×10-6的范围内.对于不同年龄段的面包食用人群,各年龄人群在经时间加权的SEM每日暴露水平下的理论致癌风险在10-9～10-6的范围内.结论 在目前面包消费水平下,按我国现行GB 2760-2014《食品安全国家标准食品添加剂使用标准》所规定的小麦粉中ADA最大使用量,ADA在面包高温焙烤过程中分解产生的SEM对食用人群的理论致癌风险属于可接受水平,因此本研究认为我国现行标准可以充分保护食用人群健康.“,”Objective To evaluate the excess cancer risk of semiearbazide (SEM) from the breakdown of azoformamide (ADA) as the flour treatment agent added in bread flour at the maximum usage level.Methods The concentration range of SEM in bread was estimated from the maximum usage level of ADA in wheat flour and the decomposition rate of ADA in the baking process.The time weighted lifetime average daily exposure levels were calculated based on the estimated SEM concentration range and the bread consumption data from Chinese nutrition and health survey.Extra cancer risk was calculated using linear extrapolation model based on the data from experimental animal carcinogenic experiments.Results When ADA was added in bread flour at 45 mg/kg,SEM from bread theoretically increased the extra lifetime cancer risk in the range of 1.31 × 10-7-1.97 × 10-6for consumers with average bread consumption;for the high consumption (P97.5) consumers,the SEM exposure from bread theoretically increased the lifetime cancer risk of in the range of 4.09 × 10-7-6.14 × 10-6.Based on the time-weighted daily exposure level,the extra cancer risk of SEM for different age group was within the range of 10 9-10-6.Conclusion SEM from the breakdown of ADA added in bread flour at the maximum usage level poses acceptable risk to the consumers.Thus,the current maximum usage level of ADA in the standards for use of food additives (GB 2760-2014) can effectively protect the consumers in China.