摘要
为揭示广东沿海常见水产品中无机砷含量及其膳食健康风险,并提出消费建议,采用电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry,ICP-MS)和高效液相色谱-原子荧光光谱法(high performance liquid chromatography-atomic fluorescence spectrometry,HPLC-AFS)测定水产品中总砷和无机砷的含量,并使用单因子污染指数(single factor pollution index,P_(i))划分污染等级,进一步采用每周可耐受摄入量、非致癌风险(target hazard quotients,THQ)、致癌风险(carcinogenic risk,CR)以及健康风险评估模型(CR_(lim)和CR_(mm))评估其健康风险。结果表明,总砷含量依次为藻类>甲壳类>鱼类>贝类;藻类无机砷占总砷的59.01%~92.73%,其余均低于10%。P_(i)结果显示,虽然藻类超出限量标准,但其余均处于轻度或无污染水平。健康风险提示,藻类的THQ和CR值大于可接受水平,存在一定健康风险,建议消费者适当控制日食用量和月食用餐数。
This paper aimed to reveal the inorganic arsenic content and its dietary health risk in common aquatic products in Guangdong and to make consumption recommendations.Total and inorganic arsenic in aquatic products were determined by inductively coupled plasma mass spectrometry(ICP-MS)and high-performance liquid chromatography-atomic fluorescence spectrometry(HPLC-AFS),respectively.Furthermore,the contamination levels were classified using the single-factor pollution index(P_(i)).In addition,the health risks were evaluated using the ratio of the estimated weekly intake to provisional tolerable weekly intake(EWI/PTWI),target hazard quotients(THQ),carcinogenic risk(CR),and health risk assessment models(CR_(lim)and CR_(mm)).Results showed that total arsenic levels were in the order of algae>crustaceans>fish>shellfish.Inorganic arsenic in algae accounted for 59.01%-92.73%of the total arsenic and the rest was below 10%.P_(i)showed that although algae exceeded the limit,the rest were at light or no contamination levels.The health risk suggested that the THQ and CR values of algae were greater than acceptable levels and there was some health risk,therefore,consumers were advised to control their daily consumption and number of monthly meals appropriately.
作者
钟映雄
陈佳佳
陈观兰
陈建平
李瑞
贾学静
刘晓菲
宋兵兵
钟赛意
ZHONG Yingxiong;CHEN Jiajia;CHEN Guanlan;CHEN Jianping;LI Rui;JIA Xuejing;LIU Xiaofei;SONG Bingbing;ZHONG Saiyi(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Zhanjiang 524088,China;Shenzhen Research Institute,Guangdong Ocean University,Shenzhen 518108,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第6期254-260,共7页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(31972163)
国家重点研发计划项目(2019YFD0902005)
国家重点研发计划项目(2020YFD0901101)
广东省高等学校科技创新团队项目(2021KCXTD021)。
作者简介
第一作者:钟映雄,硕士研究生;通信作者:钟赛意,教授,E-mail:zsylxc@126.com。
