Determination and risk assessment of sodium cyclamate in foods in Handan City

Abstract

Abstract:

Objective By testing the sodium cyclamate contents in commercially available food in Handan City，to investigate the distribution of sodium cyclamate in food in Handan City，and assess the potential dietary intake risks for local residents，so as to provide data support and scientific basis for relevant departments to make decisions. Methods From 2014 to 2024，referring to the gas chromatography（Method 1） and high-performance liquid chromatography（Method 2） protocols outlined in GB/T 5009.97-2003 and GB 5009.97-2016 "National Food Safety Standard-Determination of Cyclamate in Food"，the sodium cyclamate content in 377 food samples across nine categories collected in Handan City between 2014 and 2024 were analyzed. The sodium cyclamate content in various samples were evaluated according to GB 2760-2024 "National Food Safety Standard-Standard for the Use of Food Additives". The Monte Carlo simulation method was used to establish a risk assessment model，to estimate the daily exposure levels and risk probabilities of sodium cyclamate intake among Handan residents. Results Totally 377 samples of commercially available food in Handan City were tested，the sodium cyclamate was detected in 61 samples with total detection rate of 16.0%. The sodium cyclamate was detected in alcoholic beverages，soft drinks，frozen desserts，baked goods，roasted nuts and seeds（both shelled and unshelled），and jellies，but not in puffed snacks or mooncakes.The total qualified rate was 99.5%.The risk assessment results indicated jellies had the highest average hazard quotient（0.028 8），while unshelled nuts and seeds had the lowest average hazard quotient（0.000 3），the hazard quotientsof all samples were less than 1，indicating that the overall health risk was at a relatively low level. Conclusion The overall sodium cyclamate exposure risk for Handan residents remains within safe limits，however，relevant departments still need to continue monitoring the content of sodium cyclamate in food.

Key words: Sodium cyclamate, Food additive, Food safety, Monte Carlo simulation, Risk assessment

CLC Number:

R155.5

LIAN Yingying, DING Guotao, FANG Yanfei, LIU Mengyu, YAN Huimin, LI Weihao. Determination and risk assessment of sodium cyclamate in foods in Handan City. [J]OCCUPATION AND HEALTH, 2026, 42(12): 1627-1631.

Figures/Tables 7

References 22

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样品类别	样品份数	检出份数	检出率（%）	检出值范围（g/kg）	超标份数	限值（g/kg）	合格率（%）
酒类	172	1	0.6	0.170 0	0	0.65	100.0
饮料类	60	30	50.0	0.017 0~0.680 0	1	0.65	97.0
冷冻饮品	20	12	60.0	0.130 0~0.540 0	0	0.65	100.0
焙烤食品	20	2	10.0	0.310 0~0.800 0	1	0.65	95.0
带壳^a	20	4	20.0	0.250 0~1.200 0	0	6.00	100.0
脱壳^b	20	1	5.0	0.110 0	0	1.20	100.0
果冻	20	11	55.0	0.120 0~0.570 0	0	0.65	100.0
膨化食品	25	0	0.0		0	0.20	100.0
月饼	20	0	0.0		0	1.60	100.0
合计	377	61	16.0	0.017 0~0.800 0	2		99.5

样品类别	样品份数	检出份数	检出率（%）	检出值范围（g/kg）	超标份数	限值（g/kg）	合格率（%）
酒类	172	1	0.6	0.170 0	0	0.65	100.0
饮料类	60	30	50.0	0.017 0~0.680 0	1	0.65	97.0
冷冻饮品	20	12	60.0	0.130 0~0.540 0	0	0.65	100.0
焙烤食品	20	2	10.0	0.310 0~0.800 0	1	0.65	95.0
带壳^a	20	4	20.0	0.250 0~1.200 0	0	6.00	100.0
脱壳^b	20	1	5.0	0.110 0	0	1.20	100.0
果冻	20	11	55.0	0.120 0~0.570 0	0	0.65	100.0
膨化食品	25	0	0.0		0	0.20	100.0
月饼	20	0	0.0		0	1.60	100.0
合计	377	61	16.0	0.017 0~0.800 0	2		99.5

样品类别	样品份数	平均值（$\bar{x}±s$）	P₅₀	P₇₅	P₉₀	P₉₉	P₁₀₀
酒类	172	0.006 0±0.125 8	0.005 0	0.005 0	0.005 0	0.005 0	0.170 0
饮料类	60	0.146 2±0.178 6	0.018 0	0.320 0	0.401 0	0.597 4	0.680 0
冷冻饮品	20	0.187 5±0.174 6	0.190 0	0.330 0	0.365 0	0.515 3	0.540 0
焙烤食品	20	0.060 0±0.187 0	0.005 0	0.005 0	0.005 0	0.706 9	0.800 0
带壳^a	20	0.124 0±0.300 4	0.005 0	0.005 0	0.327 0	1.097 4	1.200 0
脱壳^b	20	0.010 3±0.023 5	0.005 0	0.005 0	0.005 0	0.090 0	0.110 0
果冻	20	0.226 3±0.228 9	0.215 0	0.392 5	0.551 0	0.568 1	0.570 0
合计	332	0.066 1±0.153 7	0.005 0	0.005 0	0.320 0	0.632 1	1.200 0

样品类别	样品份数	平均值（$\bar{x}±s$）	P₅₀	P₇₅	P₉₀	P₉₉	P₁₀₀
酒类	172	0.006 0±0.125 8	0.005 0	0.005 0	0.005 0	0.005 0	0.170 0
饮料类	60	0.146 2±0.178 6	0.018 0	0.320 0	0.401 0	0.597 4	0.680 0
冷冻饮品	20	0.187 5±0.174 6	0.190 0	0.330 0	0.365 0	0.515 3	0.540 0
焙烤食品	20	0.060 0±0.187 0	0.005 0	0.005 0	0.005 0	0.706 9	0.800 0
带壳^a	20	0.124 0±0.300 4	0.005 0	0.005 0	0.327 0	1.097 4	1.200 0
脱壳^b	20	0.010 3±0.023 5	0.005 0	0.005 0	0.005 0	0.090 0	0.110 0
果冻	20	0.226 3±0.228 9	0.215 0	0.392 5	0.551 0	0.568 1	0.570 0
合计	332	0.066 1±0.153 7	0.005 0	0.005 0	0.320 0	0.632 1	1.200 0

组别	P值	调整后 P值
酒类vs饮料	<0.001	<0.001
酒类vs果冻	<0.001	<0.001
酒类vs冷冻饮品	<0.001	<0.001
脱壳^bvs饮料	<0.001	<0.001
脱壳^b vs果冻	<0.001	<0.001
脱壳^b vs冷冻饮品	<0.001	<0.001
焙烤食品vs饮料	<0.001	<0.001
焙烤食品vs果冻	<0.001	<0.001
焙烤食品vs冷冻饮品	<0.001	<0.001
带壳^a vs冷冻饮品	<0.001	<0.001
酒类vs脱壳^b	0.689	1.000
酒类vs焙烤食品	0.273	1.000
脱壳^bvs焙烤食品	0.602	1.000
脱壳^b vs带壳^a	0.172	1.000
焙烤食品vs带壳^a	0.398	1.000
饮料vs果冻	0.424	1.000
饮料vs冷冻饮品	0.356	1.000
果冻vs冷冻饮品	0.920	1.000
酒类vs带壳^a	0.260	0.544
带壳^avs饮料	0.002	0.085
带壳^a vs果冻	0.003	0.057