关键词: 有机磷酸酯, 膳食暴露, 风险评估, 食品安全

Abstract: Organophosphate esters (OPEs) are widely used emerging contaminants. They have attracted considerable attention in recent years. This is due to their diverse physiological toxicities. OPEs are added to polymer materials via physical mixing, not chemical bonding. Consequently, they are easily released into the environment. Release occurs through wear, leaching, dissolution, and volatilization. OPEs have been detected in various environmental media. Drinking water and food are significant human exposure pathways. OPEs have been found in different food matrices globally. China is a major producer and consumer of OPEs. Therefore, monitoring OPE levels in food is urgent. Assessing population exposure risks is also critically needed. However, studies in Hubei Province remain limited. Data on OPE concentrations in local foods are scarce. Dietary exposure risk assessments for the population are unclear. Furthermore, no global maximum limits for OPEs in food exist.
This study investigates the levels of 16 organophosphate esters (OPEs) in twelve major food categories from Hubei Province. It assesses the dietary intake risks of OPEs for local residents. A total of 341 food samples were collected across 12 categories. OPE concentrations were determined using UPLC-MS/MS. Estimated dietary intake (EDI) was calculated based on daily food consumption data. Health risk was evaluated using the hazard index (HI) method. The average concentrations of Σ₁₆OPEs in 12 food categories from Hubei Province ranged from 11.48 to 23.83 ng/g（wet weight）.Among these, the overall detection rates for TEP, TCiPP, TDCiPP, TMP, and TnBP exceeded 50%, at 86.8%, 76.8%, 68.3%, 63.6%, and 51.0%, respectively. while TiPP, TnPP, TMPP, TBOEP, TEHP, V6, and TDBPP had total detection rates below 10%. TCIPP and TnBP are the predominant characteristic pollutants in foods. This study found that TCiPP and TnBP were the predominant OPEs in Hubei foods. Their respective contributions were 38.5% and 33.8%. In plant-based foods, TCiPP was the main contaminant. It accounted for 36.9%, followed by TnBP at 32.1%. In animal-derived foods, TnBP (34%) exceeded that of TCiPP (27.9%). This suggests TnBP may accumulate more readily in animal-based products. OPEs can be classified by substituent type. The categories are halogenated, alkylated, and arylated compounds. In Hubei foods, halogenated and alkylated OPEs were dominant. Their respective contributions were 49.4% and 48.0%. The daily dietary intake of OPEs was assessed for Hubei adults. This assessment utilized OPE concentrations in food and local consumption data. The average EDI for ∑₁₆OPEs ranged from 0.07-161.77 ng/（kg·d）.For high-exposure individuals, EDI values were 0.18-563.92 ng/（kg·d）.Analysis of contributions by food category revealed key findings. Cereal consumption resulted in the highest intake (161.77 ng/（kg·d）). It contributed the most (35.5%) to total OPE intake. Vegetable consumption contributed 144.37 ng/（kg·d）.This accounted for 31.6% of the total intake. These results indicate plant-derived foods are the primary OPE source. This study found widespread occurrence of OPEs in Hubei food. TCiPP and TnBP were the predominant OPE contaminants. Cereals and vegetables were the main dietary sources.The hazard index for OPE intake was below one. This indicates a safe dietary exposure level for residents. No significant non-carcinogenic risks were identified.
This study investigates the levels of 16 OPEs in food samples from Hubei Province using UPLC-MS/MS, assessing dietary exposure and health risks. Results show TCiPP and TnBP are the main pollutants, with cereals and vegetables being the primary sources. The risk assessment shows low exposure risks, providing valuable data for food safety assessments.

Key words: organophosphate esters (OPEs), dietary exposure, health risk assessment, food safety