A systematic survey of As, Cd, Cr, Cu, Ni, Pb and Zn concentrations in vegetables from 416 samples （involving 100 varieties） in Beijing was carried out for assessing the potential health risk to local inhabitants. T...A systematic survey of As, Cd, Cr, Cu, Ni, Pb and Zn concentrations in vegetables from 416 samples （involving 100 varieties） in Beijing was carried out for assessing the potential health risk to local inhabitants. The results indicated that the metal concentrations in vegetables ranged from 〈 0.001 to 0.479 μg/g fresh weight （fw） （As）, 〈 0.001 to 0.101 μg/g fw （Cd）, 〈 0.001 to 1.04 μg/g fw （Cr）, 0.024 to 8.25μg/g fw （Cu）, 0.001 to 1.689 μg/g fw （Ni）, 〈 0.001 to 0.655 μg/g fw （Pb） and 0.01 to 25.6 μg/g fw （Zn）, with average concentrations of 0.013, 0.010, 0.023, 0.51, 0.053, 0.046 and 2.55 μg/g fw, respectively. The results showed that the concentrations of As, Cr, Cu, Cd, Pb and Ni in vegetables from open-fields were all significantly higher than those grown in greenhouses. In addition, in local-produced vegetables, all HMs except Zn were significantly higher than those in provincial vegetables. The estimated daily intake （EDI） of As, Cd, Cr, Cu, Ni, Pb and Zn from vegetables was 0.080, 0.062, 0.142, 3.14, 0.327, 0.283 and 15.7 μg/（kg body weight （bw）.d） for adults, respectively. Arsenic was the major risk contributor for inhabitants since the target hazard quotient based on the weighted average concentration （THQw） of arsenic amounted to 44.3% of the total THQ （TTHQ） value according to average vegetable consumption. The TTHQ was lower than 1 for all age groups, indicating that it was still safe for the general population of Beijing to consume vegetables.展开更多
基金supported by the Foundation of State Key Laboratory of Resources and Environmental Information System (LREIS) (No. 08R8B000SA)the Beijing Commission of Science and Technology (No.D0706007040291-02)the Key Innovation Project of Chinese Academy of Sciences (No. KZCX1-YW-06-03)
文摘A systematic survey of As, Cd, Cr, Cu, Ni, Pb and Zn concentrations in vegetables from 416 samples （involving 100 varieties） in Beijing was carried out for assessing the potential health risk to local inhabitants. The results indicated that the metal concentrations in vegetables ranged from 〈 0.001 to 0.479 μg/g fresh weight （fw） （As）, 〈 0.001 to 0.101 μg/g fw （Cd）, 〈 0.001 to 1.04 μg/g fw （Cr）, 0.024 to 8.25μg/g fw （Cu）, 0.001 to 1.689 μg/g fw （Ni）, 〈 0.001 to 0.655 μg/g fw （Pb） and 0.01 to 25.6 μg/g fw （Zn）, with average concentrations of 0.013, 0.010, 0.023, 0.51, 0.053, 0.046 and 2.55 μg/g fw, respectively. The results showed that the concentrations of As, Cr, Cu, Cd, Pb and Ni in vegetables from open-fields were all significantly higher than those grown in greenhouses. In addition, in local-produced vegetables, all HMs except Zn were significantly higher than those in provincial vegetables. The estimated daily intake （EDI） of As, Cd, Cr, Cu, Ni, Pb and Zn from vegetables was 0.080, 0.062, 0.142, 3.14, 0.327, 0.283 and 15.7 μg/（kg body weight （bw）.d） for adults, respectively. Arsenic was the major risk contributor for inhabitants since the target hazard quotient based on the weighted average concentration （THQw） of arsenic amounted to 44.3% of the total THQ （TTHQ） value according to average vegetable consumption. The TTHQ was lower than 1 for all age groups, indicating that it was still safe for the general population of Beijing to consume vegetables.
