摘要
为了研究南京市食物中多环芳烃的污染特征及其对人群的健康影响,本研究在南京市大型农贸市场和超市采集了当地居民普遍食用的8种蔬菜样品,使用微波萃取-气相色谱质谱联用仪(GC-MS)分析了蔬菜中的8种多环芳烃。结果表明,多环芳烃(PAHs)总含量为53.2±7.54~290±6.80 ng/g,其中4环占总PAHs的50.0%;不同类型蔬菜中多环芳烃含量为叶菜类>果菜类>根茎类。运用特征比值法、等级聚类分析法源解析得到来源地蔬菜中PAHs主要来自于燃煤、石油或者其他生物质的不完全燃烧。南京市不同人群对多环芳烃的摄食暴露量是193~328 ng/d,引起的终生增量致癌风险在4.12×10-6~2.39×10-5范围内,处于低致癌风险水平,但是其健康影响仍不容忽视。
Eight kinds of vegetables,which are widely consumed by the residents in Nanjing City,were sampled in May 2015 from local large farmer＇s markets and supermarkets and the concentration of PAHs（ polycyclic aromatic hydrocarbons） were determined by using gas chromatography-mass spectrometry. Results show that the total amount of PAHs was within the range from 53. 2±7. 54 to 290±6. 80 ng/g,and the 4 ring PAHs accounted for 50. 0%. Total PAHs concentrations for different types of vegetables are in decreasing order as leafy vegetables,fruit vegetables,and rhizome vegetables. Source analysis and hierarchical cluster analysis by using features ratios found that incomplete combustion of coal,oil or other biomass mainly contributes to the concentration of PAHs. Ingestion of PAHs by different groups of people in Nanjing is in the range of 193-328 ng/d,and the incremental lifetime cancer risk was 4. 12×10-6-2. 39×10-5,indicating low potential carcinogenic risk. However,health effect owing to the consumption of PAHs should not be ignored.
出处
《地球与环境》
CAS
CSCD
2017年第4期447-454,共8页
Earth and Environment
基金
国家自然科学基金项目(41001344
41673108)
中国博士后科学基金项目(2013M541696)
江苏省博士后科研资助计划项目(1301040C)
江苏省高校自然科学研究项目(13KJB610008)
环境基准与风险评估国家重点实验室课题(SKLECRA2013OFP07)
国家留学基金(201606865021)
南京师范大学高层次人才科研启动基金项目(2012105XGQ0102)
南京师范大学研究生教育教学改革研究与实践课题(1812000002A521)
南京师范大学大学生创新创业训练计划项目
江苏高校优势学科建设工程资助项目(164320H116)
关键词
多环芳烃
蔬菜
污染特征
膳食暴露
健康风险
PAHs
vegetables
characterization
ingestion exposure
health risk
