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

Abstract

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

CLC Number:

TS201.6

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

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