该研究通过建立暴露评估模型评估不同塑料餐具对人体的风险水平。以聚苯乙烯类、聚丙烯类、密胺、聚乙烯类4类常用塑料餐具为对象，将餐具内典型毒害物质分为5类，再根据解释结构模型构建风险传递路径，并将路径划分为三个阶段进一步建立暴露评估模型。最后，利用MATLAB软件将模型程序化。实例应用可得，四类餐具按毒害物质总危害指数排序：聚苯乙烯类（2.24E+00）>密胺（6.94E-01）>聚丙烯类（2.98E-01）>聚乙烯类（2.66E-01），且聚苯乙烯类对人体存在不可接受的风险（美国环境保护署认定的风险可接受值为1.00）；餐具在接触油脂类食品时总危害指数最高（2.62E+00），约为水性、酸性、酒精类食品的6.30、2.63、5.72倍，其中聚苯乙烯类餐具接触油脂类食品时存在不可接受的风险。此外，食品贮存周期、微波炉加热时长与餐具对人体的风险成正相关，某些情况下可对人体产生不可接受的风险。这表明：一些符合标准的塑料餐具对人体也会存在不可接受的暴露风险，而风险的产生与食品类型、消费者的餐具使用习惯（贮存周期和微波加热的偏向）也有关系。

The risk levels of different plastic tableware sets exposed to humans were evaluated by establishing an exposure assessment model. Taking the commonly used polystyrene, polypropylene, melamine and polyethylene plastic tableware sets as the objects, the typical toxic substances in tableware were divided into five categories. Then the risk transfer path was constructed based on the interpretative structural model, and the exposure assessment model was further established based on the three stages of the risk transfer path. Finally, the model was programmed by MATLAB software. The real applications showed that four types of plastic tableware sets were ranked according to the total hazard index of toxic substances: polystyrene (2.24E+00) > melamine (6.94E-01) > polypropylene (2.98E-01) > polyethylene (2.66E-01), and the polystyrene tableware had an unacceptable exposure risk level to the human body (the acceptable risk value was determined by the U.S. Environmental Protection Agency as 1.00). The total hazard index of the tableware in contact with greasy foods was the highest (2.62E+00), which was about 6.30, 2.63 and 5.72 times that of water-based, acidic and alcoholic foods. Among them, the polystyrene tableware had an unacceptable exposure risk to the human body when it came into contact with greasy foods. In addition, food storage cycle and microwave heating time were positively correlated with the exposure risk of tableware to the human body, and they may pose an unacceptable risk to the human body in some cases. These results show that some plastic tableware meeting the standard may have an unacceptable exposure risk to the human body, and the risk is also related to the type of food and consumer's tableware usage habits (storage cycle and microwave heating preference).

国家重点研发计划项目（2018YFF0215500）