即食海蜇中金属元素含量分析及食用安全性评价
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摘要
为研究即食海蜇金属污染现状和食用安全性,采用电感耦合等离子体质谱法对即食海蜇中的Al、Cr、As、Cd、Hg、Pb含量进行测定。结果表明,即食海蜇中金属含量由高到低依次为Al>Cr>Pb>As>Hg>Cd, Cr、As、Cd、Hg、Pb均满足限量标准,部分样品中Al含量超标,超标率为2%; Al、Cr单因子污染指数分别为0.48和0.29;即食海蜇中As、Cd、Hg、Pb含量小于每周可耐受输入量比例的10%,考虑到Al、Cr含量较高,长期大量食用即食海蜇对人体健康存在潜在风险,建议居民人均每周摄入量不超过0.055 7 kg。
In order to investigate the current status of metal pollution and food safety of instant jellyfish products, inductively coupled plasma mass spectrometry(ICP-MS) was used to determine the contents of metals including aluminum, chromium,arsenic, cadmium, mercury and lead. The results showed that the contents of metals in instant jellyfish products generally decreased in the following order: Al>Cr>Pb>As>Hg>Cd. The contents of chromium, arsenic, cadmium, mercury and lead in instant jellyfish products were lower than the required maximum residue limits. The content of aluminum in one sample(accounting for 2% of the total number of tested samples) was higher than the limit. The single pollution index of aluminum,chromium for instant jellyfish products was separately 0.48 and 0.29, which represented a minor pollution level. The contents of arsenic, cadmium, mercury and lead accounted for below 10% of the provisional tolerable weekly intake(PTWI). Considering the high contents of aluminum and chromium, which could be identified as potential risk to human health for long-term consuming instant jellyfish products, it is recommended that the average intake should not exceed 0.055 7 kg per week.
In order to investigate the current status of metal pollution and food safety of instant jellyfish products, inductively coupled plasma mass spectrometry(ICP-MS) was used to determine the contents of metals including aluminum, chromium,arsenic, cadmium, mercury and lead. The results showed that the contents of metals in instant jellyfish products generally decreased in the following order: Al>Cr>Pb>As>Hg>Cd. The contents of chromium, arsenic, cadmium, mercury and lead in instant jellyfish products were lower than the required maximum residue limits. The content of aluminum in one sample(accounting for 2% of the total number of tested samples) was higher than the limit. The single pollution index of aluminum,chromium for instant jellyfish products was separately 0.48 and 0.29, which represented a minor pollution level. The contents of arsenic, cadmium, mercury and lead accounted for below 10% of the provisional tolerable weekly intake(PTWI). Considering the high contents of aluminum and chromium, which could be identified as potential risk to human health for long-term consuming instant jellyfish products, it is recommended that the average intake should not exceed 0.055 7 kg per week.
引文
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[2]刘洋,赵玲,刘淇,等.盐渍海蜇加工过程中铝的变化规律研究[J].食品安全质量检测学报, 2016, 7(5):2042-2045.
[3]吴则业,杨贤庆,岑剑伟,等.海蜇中铝残留检测方法及其安全性的研究进展[J].食品工业科技, 2014, 35(11):376-380.
[4]李学渊,陈建文,张凤梅,等.成品海蜇的铝残留问题与解决思路[J].食品安全质量检测学报, 2016, 7(3):1247-1251.
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[6] BOALT E, MILLER A, DAHLGREN H. Distribution of cadmium, mercury, and lead in different body parts of Baltic herring(Clupea harengus)and perch(Perca fluviatilis):Implications for environmental status assessments[J]. Marine Pollution Bulletin, 2014, 78:130-136.
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[10]罗海军,吴益春,宋洪强,等.菲律宾蛤仔中铅、镉、汞、无机砷的含量分析及食用安全性评价[J].食品科学,2015, 36(4):189-192.
[11]张晓文,邵柳逸,连宾. 4种太湖水产品体内重金属富集特征及食用安全性评价[J].食品科学, 2018, 39(2):310-314.
[12]谢文平,朱新平,马丽莎,等.珠江三角洲4种淡水养殖鱼类重金属的残留及食用风险评价[J].生态毒理学报, 2017,12(5):294-303.
[13]和庆,彭自然,张晨,等.长三角地区池塘养殖水产品重金属含量及其健康风险评价[J].农业环境科学学报, 2017,36(6):1070-1077.
[14]杨晨驰,黄亮亮,李建华.东苕溪下游鲫鱼不同组织重金属含量分析及食用安全性评价[J].食品科学, 2013, 34(19):317-320.
[15]张菲菲,杨善卿,徐焱平,等.上海市垂钓鱼重金属污染特征与食用安全性[J].中国环境科学, 2017, 37(2):754-760.
[16]刘洋,付强,高军,等.江苏盐城地区水产品重金属含量与安全评价[J].环境科学, 2013, 34(10):4081-4089.
[17]黄海燕,连宾,臧淑艳,等.锰矿开采区蔬菜污染分析[J].食品科学, 2008, 29(10):483-486.
[18] LICHTFOUS E, SCHWARZBAUE R, ROBER T.Environmentalchemistryforasustainableworld[M].Dordrecht:Springer Netherlands, 2012:311-373.
[19] KAMILA WIDZIEWICZ, WIOLETTA ROGULAKOZ?OWSKA, KRZYSZTOF LOSKA. Cancer risk from arsenic and chromium species bound to PM 2.5 and PM 1—Polish case study[J]. Atmospheric Pollution Research, 2016,7(5):884-894.
[20] PETO M V. Aluminium and iron in humans:Bioaccumulation,pathology, and removal[J]. Rejuvenation Res, 2010, 13(5):589-598.
[21] ZHU F K, QU L, FAN W X, et al. Study on heavy metal levels and its health risk assessment in some edible fishes from Nansi Lake, China[J]. Environmental Monitoring and Assessment,2015, 187(4):1-13.
[22] YAP C K, LSMAIL A, TAN S G. Background concentrations of Cd, Cu, Pb and Zn in the green-lipped mussel Pema viridis(Linnaeus)from Peninsular Malaysia[J]. Marine Pollution Bulletin, 2003, 46(8):1043-1048.
[23]国家食品药品监督管理总局,国家卫生和计划生育委员会.食品安全国家标准食品中污染物限量:GB 2762—2017[S].北京:中国标准出版社, 2017.
[24]中华人民共和国农业部.绿色食品海蜇及制品:NY/T1515—2007[S].北京:中国标准出版社, 2007.
[25]国家卫生和计划生育委员会.食品添加剂使用标准:GB2760—2014[S].北京:中国标准出版社, 2014.
[26]简敏菲,宋玉斌,倪才英,等.鄱阳湖湿地水生生物重金属污染的特性分析[J].江西师范大学学报(自然科学版),2006, 30(5):504-508.
[27] WANG S S, LAY S, YU H N, et al. Dietary guidelines for Chinese residents(2016):comments and comparisons[J].Journal of Zhejiang University-Science B:Biomedicine&Biotechnology, 2016, 17(9):649-656.
[28]许燕,赵晓慧,刘敏,等. 2013—2016年云南省部分使用含铝添加剂食品中铝残留含量分析[J].食品安全质量检测学报, 2017, 8(10):3715-3720.
[29]赵玉庭,李佳蕙,靳洋,等.盐渍海蜇脱铝研究及安全食用建议[J].食品安全质量检测学报, 2015, 6(10):4003-4010.
[2]刘洋,赵玲,刘淇,等.盐渍海蜇加工过程中铝的变化规律研究[J].食品安全质量检测学报, 2016, 7(5):2042-2045.
[3]吴则业,杨贤庆,岑剑伟,等.海蜇中铝残留检测方法及其安全性的研究进展[J].食品工业科技, 2014, 35(11):376-380.
[4]李学渊,陈建文,张凤梅,等.成品海蜇的铝残留问题与解决思路[J].食品安全质量检测学报, 2016, 7(3):1247-1251.
[5] CUI L L, GE J, ZHU Y D, et al. Concentrations, bioaccumulation,and human health risk assessment of organochlorine pesticides and heavy metals in edible fish from Wuhan, China[J].Environmental Science and Pollution Research, 2015, 22:15866-15879.
[6] BOALT E, MILLER A, DAHLGREN H. Distribution of cadmium, mercury, and lead in different body parts of Baltic herring(Clupea harengus)and perch(Perca fluviatilis):Implications for environmental status assessments[J]. Marine Pollution Bulletin, 2014, 78:130-136.
[7] ASCHNER M. Neurotoxic mechanisms of fish-borne methylmercury[J]. Environmental Toxicology and Pharmacology,2002, 12(2):101-104.
[8] DANABAS D, URAL M. Determination of metal(Cu, Zn,Se, Cr and Cd)levels in tissues of the cyprinid fish, Capoeta trutta(heckel, 1843)from different regions of Keban dam lake(euphrates-turkey)[J].BulletinofEnvironmental Contamination and Toxicology, 2012, 89(3):455-460.
[9]李玉,冯志华,李谷祺,等.海产品中重金属Hg、Cd和Pb对人体健康的潜在风险评价[J].食品科学, 2010, 31(21):390-393.
[10]罗海军,吴益春,宋洪强,等.菲律宾蛤仔中铅、镉、汞、无机砷的含量分析及食用安全性评价[J].食品科学,2015, 36(4):189-192.
[11]张晓文,邵柳逸,连宾. 4种太湖水产品体内重金属富集特征及食用安全性评价[J].食品科学, 2018, 39(2):310-314.
[12]谢文平,朱新平,马丽莎,等.珠江三角洲4种淡水养殖鱼类重金属的残留及食用风险评价[J].生态毒理学报, 2017,12(5):294-303.
[13]和庆,彭自然,张晨,等.长三角地区池塘养殖水产品重金属含量及其健康风险评价[J].农业环境科学学报, 2017,36(6):1070-1077.
[14]杨晨驰,黄亮亮,李建华.东苕溪下游鲫鱼不同组织重金属含量分析及食用安全性评价[J].食品科学, 2013, 34(19):317-320.
[15]张菲菲,杨善卿,徐焱平,等.上海市垂钓鱼重金属污染特征与食用安全性[J].中国环境科学, 2017, 37(2):754-760.
[16]刘洋,付强,高军,等.江苏盐城地区水产品重金属含量与安全评价[J].环境科学, 2013, 34(10):4081-4089.
[17]黄海燕,连宾,臧淑艳,等.锰矿开采区蔬菜污染分析[J].食品科学, 2008, 29(10):483-486.
[18] LICHTFOUS E, SCHWARZBAUE R, ROBER T.Environmentalchemistryforasustainableworld[M].Dordrecht:Springer Netherlands, 2012:311-373.
[19] KAMILA WIDZIEWICZ, WIOLETTA ROGULAKOZ?OWSKA, KRZYSZTOF LOSKA. Cancer risk from arsenic and chromium species bound to PM 2.5 and PM 1—Polish case study[J]. Atmospheric Pollution Research, 2016,7(5):884-894.
[20] PETO M V. Aluminium and iron in humans:Bioaccumulation,pathology, and removal[J]. Rejuvenation Res, 2010, 13(5):589-598.
[21] ZHU F K, QU L, FAN W X, et al. Study on heavy metal levels and its health risk assessment in some edible fishes from Nansi Lake, China[J]. Environmental Monitoring and Assessment,2015, 187(4):1-13.
[22] YAP C K, LSMAIL A, TAN S G. Background concentrations of Cd, Cu, Pb and Zn in the green-lipped mussel Pema viridis(Linnaeus)from Peninsular Malaysia[J]. Marine Pollution Bulletin, 2003, 46(8):1043-1048.
[23]国家食品药品监督管理总局,国家卫生和计划生育委员会.食品安全国家标准食品中污染物限量:GB 2762—2017[S].北京:中国标准出版社, 2017.
[24]中华人民共和国农业部.绿色食品海蜇及制品:NY/T1515—2007[S].北京:中国标准出版社, 2007.
[25]国家卫生和计划生育委员会.食品添加剂使用标准:GB2760—2014[S].北京:中国标准出版社, 2014.
[26]简敏菲,宋玉斌,倪才英,等.鄱阳湖湿地水生生物重金属污染的特性分析[J].江西师范大学学报(自然科学版),2006, 30(5):504-508.
[27] WANG S S, LAY S, YU H N, et al. Dietary guidelines for Chinese residents(2016):comments and comparisons[J].Journal of Zhejiang University-Science B:Biomedicine&Biotechnology, 2016, 17(9):649-656.
[28]许燕,赵晓慧,刘敏,等. 2013—2016年云南省部分使用含铝添加剂食品中铝残留含量分析[J].食品安全质量检测学报, 2017, 8(10):3715-3720.
[29]赵玉庭,李佳蕙,靳洋,等.盐渍海蜇脱铝研究及安全食用建议[J].食品安全质量检测学报, 2015, 6(10):4003-4010.
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