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目的了解杭州市售调味品中铅(Pb)、铬(Cr)、汞(Hg)、砷(As)、镉(Cd)和镍(Ni)6种有毒元素的污染状况,并对通过调味品摄入情况进行评估。方法随机采集杭州市售调味品,用微波消解-电感耦合等离子体质谱法检测;用人均每周摄入调味品量和平均体重估算6种有毒元素每周摄入量。结果 92份调味品中均检出镉和镍,浓度分别为0.002 0 mg/kg~0.21 mg/kg和0.084 mg/kg~5.8 mg/kg。37份香辛料及香辛料加工品除总汞的检出率为81.1%外,其他5种有毒元素的检出率均为100.0%。调味品膳食铅、镉、砷、铬、汞和镍的每周平均暴露量分别为3.1μg/kg BW、0.26μg/kg BW、0.58μg/kg BW、3.7μg/kg BW、0.045μg/kg BW和12.1μg/kg BW,均未超过PTWI值。结论杭州市售调味品中普遍检出铅、铬、汞、砷、镉和镍,但风险评估结果显示目前居民通过调味品摄入的这6种有毒元素对健康造成的风险处于低水平。
Objective To understand the pollution status of 6 toxic elements including lead (Pb), chromium (Cr), mercury (Hg), arsenic (As), cadmium (Cd) and nickel (Ni) in Hangzhou condiments. Assessment of intake. Methods The condiments in Hangzhou were randomly collected and detected by microwave digestion and inductively coupled plasma mass spectrometry (ICP-MS). The per week intake of condiments per week and the average body weight were used to estimate the weekly intake of six toxic elements. Results Cadmium and nickel were detected in 92 condiments, with concentrations of 0.002 0 mg / kg ~ 0.21 mg / kg and 0.084 mg / kg ~ 5.8 mg / kg, respectively. 37 spice and spice products in addition to the total mercury detection rate of 81.1%, the other five kinds of toxic elements were detected 100.0%. The weekly average exposure to lead, cadmium, arsenic, chromium, mercury and nickel in the condiment meal was 3.1 μg / kg BW, 0.26 μg / kg BW, 0.58 μg / kg BW, 3.7 μg / kg BW, 0.045 μg / kg BW and 12.1 μg / kg BW did not exceed the PTWI value. Conclusions Lead, chromium, mercury, arsenic, cadmium and nickel are commonly detected in condiments sold in Hangzhou. However, the risk assessment results show that the current six kinds of toxic elements consumed by residents through condiments have a low health risk.