不同产地生鲜产品中短链氯化石蜡的含量水平及风险评估

doi:10.3976/j.issn.1002-4026.2020.04.018

山东科学 ›› 2020, Vol. 33 ›› Issue (4): 136-144.doi: 10.3976/j.issn.1002-4026.2020.04.018

• 其他研究论文 • 上一篇

不同产地生鲜产品中短链氯化石蜡的含量水平及风险评估

高姗^1,2，李慧娟²*，刘兰畦²，赵燕芳²

1. 山东师范大学生命科学学院，山东济南 250014; 2. 齐鲁工业大学（山东省科学院）山东省分析测试中心，山东济南 250014

收稿日期:2019-12-12 出版日期:2020-07-27 发布日期:2020-07-28
通信作者: 李慧娟（1987—），女，助理研究员，研究方向为环境污染物分析。Tel:13355317668，E-mail: ldlihuijuan@163.com
作者简介:高姗（1996—），女，硕士研究生，研究方向为食品污染物分析。E-mail:2712594918@qq.com
基金资助:
国家自然科学基金（21906096）；山东省科学院青年科学基金（2019QN008）

Concentrations and risk assessment of short-chained chlorinated paraffins in fresh produce from different places of production

GAO Shan^1,2,LI Hui-juan² *,LIU Lan-qi² ,ZHAO Yan-fang²

1.College of Life Sciences, Shandong Normal University, Jinan 250014, China;2.Shandong Analysis and Test Center,Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China）

Received:2019-12-12 Online:2020-07-27 Published:2020-07-28

摘要/Abstract

摘要： 短链氯化石蜡（short-chain chlorinated paraffins, SCCPs）是一类组成复杂、应用广泛的有机氯代混合物。本研究共采集了18种进口肉类及海产品和6种国产肉类及海产品，采用电子捕获负离子源技术（ECNI），对SCCPs在样本中的污染水平及同类物分布情况进行了分析。所有食物样本中SCCPs湿重浓度平均值为289.0 ng/g。其中，进口肉类及海产品为134.7~882.7 ng/g，平均值为291.5 ng/g ；国产肉类及海产品为119.1~653.3 ng/g ，平均值为281.2 ng/g 。SCCPs的同类物以C10和Cl7为主，分别占SCCPs总量中的33.5%和30.8%。普通人群通过膳食摄入肉类的饮食摄入暴露量IED值为376.3 ng/（kg·d-1），海产品类样本的IED值为196.7 ng/（kg·d-1），远低于SCCPs的不良反应水平NOAEL值（100 mg/（kg·d-1）)。风险评估结果表明，通过饮食摄入SCCPs不会对人类健康造成致癌影响。

关键词: 短链氯化石蜡, 进口肉类及海产品, 膳食暴露, 风险评估

Abstract: Short-chain chlorinated paraffins (SCCPs) are a group of organochlorine mixtures with complex composition and wide application. In this experiment, 18 types of imported meat and seafood and six kinds of domestic meat and seafood samples were collected. The electron capture negative ion technology (ECNI) was used to analyze the pollution levels of SCCPs and the distribution of similar substances in samples. The average SCCPs concentration in all food samples is 289.0 ng/g. The SCCPs concentrations of imported meat and seafood rang from 134.7 ng/g to 882.7 ng/g, with an average of 291.5 ng/g; the SCCPs concentration of domestic meat and seafood rang from 119.1 ng/g to 653.3 ng/g, with an average of 281.2 ng/g. The congeners of SCCPs are mainly containing C10 and Cl7, accounting for 33.5% and 30.8% of the total SCCPs, respectively. The IED value of meat consumed through diet in the general population is 376.3 ng/（kg·d-1）, and that of seafood samples is 197.6 ng/（kg·d-1）, which are much lower than the NOAEL value of SCCPs (100 mg/（kg·d-1）). The results of risk assessment shows that SCCPs intake through diet of meat and seafood did not exhibit carcinogenic effects on human health.

Key words: SCCPs, imported meat and seafood, dietary exposure, risk assessment

中图分类号:

TS201.6

高姗, 李慧娟, 刘兰畦, 赵燕芳. 不同产地生鲜产品中短链氯化石蜡的含量水平及风险评估[J]. 山东科学, 2020, 33(4): 136-144.

GAO Shan, LI Hui-juan, LIU Lan-qi , ZHAO Yan-fang. Concentrations and risk assessment of short-chained chlorinated paraffins in fresh produce from different places of production[J]. Shandong Science, 2020, 33(4): 136-144.

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不同产地生鲜产品中短链氯化石蜡的含量水平及风险评估

Concentrations and risk assessment of short-chained chlorinated paraffins in fresh produce from different places of production

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