臺灣博碩士論文加值系統

根據臺灣衛生福利部食品藥物管理署現行「食品添加物使用範圍及限量暨規格標準」之第十六類食品乳化劑，共計32項，其中28項可於各類食品中視實際需要適量添加。食品乳化劑常被添加於糕餅類、麵包吐司類複合食品、吐司餐包類、糖果類、及冰品類等食品類別。然而，近年來有文獻指出攝入食品乳化劑有可能誘發發炎性腸道疾病與代謝疾病等。有鑑於此，本研究根據臺灣衛生福利部食品藥物管理署建置之食品添加物電子登錄平台「非登不可」系統，彙整臺灣食品業者已登錄之食品乳化劑種類，同時調查臺灣連鎖超市之市售食品標示中各食品乳化劑種類，篩選出臺灣市售食品中常被添加之11項食品乳化劑，分別為單及雙脂肪酸甘油二乙醯酒石酸酯、脂肪酸聚合甘油酯、交酯化蓖麻酸聚合甘油酯、聚山梨醇酐脂肪酸酯八十、脂肪酸丙二醇酯、乳酸硬脂酸鈉、脂肪酸山梨醇酐酯、脂肪酸蔗糖酯、脂肪酸甘油酯、羥丙基甲基纖維素、及卵磷脂共11項，篩選為可代表臺灣民眾常攝入之常見食品乳化劑，再蒐集國際間上述11項食品乳化劑之廠商添加量或殘留量相關文獻，以評估臺灣民眾攝入食品乳化劑之潛在健康風險。本研究引用文獻之食品中食品乳化劑添加量或殘留量，並根據國家攝食資料庫之攝食量數據，計算臺灣民眾之全體族群與高暴露族群攝入食品乳化劑之每日估計攝取量，全體族群為假設攝食特定食品攝食量以國家攝食資料庫所有受訪者之平均攝食量計算；高暴露族群假設攝食特定食品攝食量則以國家攝食資料庫僅攝食者之平均攝食量來進行計算。評估方法分為危害指數(Hazard Index, %ADI)與暴露限值(Margin of Exposure, MOE)兩種，應用%ADI計算風險之8項食品乳化劑分別為單及雙脂肪酸甘油二乙醯酒石酸酯、脂肪酸聚合甘油酯、交酯化蓖麻酸聚合甘油酯、聚山梨醇酐脂肪酸酯八十、脂肪酸丙二醇酯、乳酸硬脂酸鈉、脂肪酸山梨醇酐酯、及脂肪酸蔗糖酯，當%ADI小於100%時，表示為可接受風險；應用MOE計算風險之3項食品乳化劑則分別為脂肪酸甘油酯、羥丙基甲基纖維素、及卵磷脂，當MOE大於100時，表示該評估結果為低關注。%ADI風險結果顯示，6歲以下與18歲以下高暴露族群臺灣民眾攝入脂肪酸蔗糖酯與單及雙脂肪酸甘油二乙醯酒石酸酯之%ADI分別為117.25-126.76%與111.74-217.44%，皆大於100%，均有潛在風險。MOE風險結果顯示，19-65歲高暴露族群臺灣民眾攝入羥丙基甲基纖維素與卵磷脂之MOE分別為79.15與91.20，皆小於100，表示該評估結果為高關注。因本研究引用文獻之濃度數據，故可能高估或低估風險，建議相關管理單位參考國際食品法典委員會規範，制定食品中食品乳化劑之使用食品範圍與限量標準，並建立食品中食品乳化劑之檢驗方法，可監控食品中食品乳化劑之實際殘留量，來降低不確定性並更符合現實狀況。

Food emulsifiers are commonly added to decorations, bread and ordinary bakery wares, confectionery, and edible ices. According to the current “Standards for Specification, Scope, Application and Limitation of Food Additives” issued by the Taiwan Food and Drug Administration (TFDA), a total of 32 types food additives were listed as emulsifiers, among which 28 types can be added all food as practically needed. However, recent literature has indicated that the consumption of food emulsifiers may induce inflammatory bowel disease and metabolic syndrome. In view of this, this study consolidates the emulsifiers registered on the “Fadenbook” system, an electronic registration platform for food additives established by TFDA. A total of 11 representative emulsifiers were selected after investigating the commonly emulsifiers labeled on foods which sold by chain supermarkets, including Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, Polyglycerol Esters of Fatty Acids, Polyglycerol Esters of Interesterified Ricinoleic Acids, Polysorbate 80, Propylene Glycol Fatty Acid Ester, Sodium Stearoyl-2-Lactylate, Sorbitan Fatty Acid Ester, Sucrose Fatty Acid Ester, Glycerin Fatty Acid Ester, Hydroxypropyl Methylcellulose, and Lecithin. Subsequently, the usage or residual amounts of representative emulsifiers were cited from literature, combined with dietary intake from National Food Consumption Database (NFCD) to assess the potential health risks for Taiwanese population. Whole group and high-exposure group risk were calculated by using hazard index (%ADI) and margin of exposure (MOE). Hazard Index results of Sucrose Fatty Acid Ester and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) showed that in high-exposure groups of population aged under 6 and under 18 were 117.25–126.76%ADI and 111.74–217.44%ADI, respectively. Both were exceeding 100%ADI, indicating as a potential risk. The MOE risk results revealed that the high-exposure group of adults aged 19–65 had MOEs for Hydroxypropyl Methylcellulose and Lecithin were 79.15 and 91.20, respectively. Both were below 100, indicating as high concern. Because the emulsifiers concentration of this study relied from references, there may be an overestimation or underestimation of risk. It is recommended that relevant management refer to the FAO/WHO food standard of Codex Alimentarius to establish usage max levels for emulsifiers and develop analysis methods for monitoring actual residual levels in foods. This would reduce uncertainty and better align with real-world conditions.

摘要 IV
Abstract VI
目次 VII
圖次 VI
表次 VIII
索引表 X
第一章　緒論 1
1.1研究背景 1
1.2研究目的 2
第二章　文獻回顧 3
2.1食品乳化劑簡介 3
2.2食品中食品乳化劑規範 6
2.3食品安全風險評估 7
2.4食品中食品乳化劑健康風險相關研究 8
第三章　材料與方法 10
3.1研究對象與研究設計 10
3.2臺灣市售食品常被添加食品乳化劑之篩選 10
3.3臺灣民眾攝入食品乳化劑之暴露量 11
3.4食品乳化劑毒理參數彙整 13
3.5食品乳化劑對臺灣民眾之健康風險評估 16
第四章　結果 18
4.1攝入食品乳化劑之每日估計攝取量 18
4.2攝入食品乳化劑之健康風險 21
4.3主要貢獻食品 24
4.4不確定性分析 26
第五章　討論 28
5.1糕餅類中食品乳化劑對臺灣民眾之暴露量 28
5.2臺灣民眾攝入食品乳化劑之潛在健康風險 28
5.3攝入食品乳化劑之主要貢獻食品 29
第六章　總結 30
第七章　未來建議 31
參考文獻 33
附錄 125
附錄1、規定為視實際需要使用之添加物，在下列食品中不得添加 125

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