王进芳,杜梓星,钟洪亮,魏 帅,孙钦秀,夏秋瑜,王泽富,韩宗元,刘 阳,刘书成.不同生长时期高体鰤中5种金属测定及健康风险评价[J].食品安全质量检测学报,2023,14(3):36-42
不同生长时期高体鰤中5种金属测定及健康风险评价
Detection and health risk assessment of 5 kinds of metal elements in Seriola dumerili at different growth stages
投稿时间:2022-10-21  修订日期:2023-01-04
DOI:
中文关键词:  高体鰤  重金属  健康风险评价
英文关键词:Seriola dumerili  heavy metals  health risk assessment
基金项目:国家重点研发计划项目(2019YFD0902003)、广东普通高等学校海洋食品绿色加工技术研究团队项目(2019KCXTD011)、广东海洋大学博士科研启动项目(R20048)
作者单位
王进芳 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室 
杜梓星 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室 
钟洪亮 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室 
魏 帅 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心 
孙钦秀 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心 
夏秋瑜 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心 
王泽富 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心 
韩宗元 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心 
刘 阳 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心 
刘书成 广东海洋大学食品科技学院, 广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室, 广东省海洋食品工程技术研究中心, 水产品深加工广东普通高等学校重点实验室;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心 
AuthorInstitution
WANG Jin-Fang College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
DU Zi-Xing College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
ZHONG Hong-Liang College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
WEI Shuai College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University 
SUN Qin-Xiu College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University 
XIA Qiu-Yu College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University 
WANG Ze-Fu College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University 
HAN Zong-Yuan College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University 
LIU Yang College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University 
LIU Shu-Cheng College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University 
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中文摘要:
      目的 分析不同生长时期高体鰤各部位5种金属元素(Zn、Cd、Cr、Pb和Cu)含量特征, 并进行健康风险评估。方法 分别对高体鰤大鱼(鱼龄2~3年, 重7~8 kg)和中鱼(鱼龄1年, 1~2 kg)的背肉、腹肉、皮、鳃、头和内脏进行微波消解处理, 采用原子吸收光谱仪测定Zn、Cd、Cr、Pb和Cu含量, 运用目标危害系数法、综合污染指数法和单因子污染指数法进行污染评价。结果 从高体鰤大鱼和中鱼单个重金属的平均含量上看, Zn、Cd、Cr、Pb和Cu的平均含量依次为18.5887、0.0453、0.6402、0.1307、5.0417 mg/kg和14.0747、0.0660、0.4760、0.1212、0.9818 mg/kg, 符合国家标准规定。但从高体鰤各个部位来看, 其内脏、鳃、鱼皮中积累的重金属较多, 且两种规格的高体鰤各个检测部位中Zn超标, 主要集中在大鱼的皮、内脏和中鱼的皮。高体鰤大鱼Zn、Cr、Pb和Cu的平均含量都高于中鱼, Cd的含量低于中鱼, 但无显著差异(P>0.05)。污染评价表明, 不同生长时期高体鰤的5种重金属均达到无污染水平, 综合污染指数也为无污染, 单一金属风险和重金属复合风险都小于1。但Cd作为高体鰤大鱼和中鱼主要风险重金属, 应被优先重视。结论 两种生长时期高体鰤无明显健康风险。
英文摘要:
      Objective To analyze the content characteristics of 5 kinds of metal elements (Zn, Cd, Cr, Pb and Cu) in different parts of Seriola dumerili in different growth periods, and evaluate their health risks. Methods The back meat, belly meat, skin, gills, head, and internal organs of big fish (aged 2?3 years, weighing 7?8 kg) and middle fish (aged 1 year, weighing 1?2 kg) of Seriola dumerili were digested by microwave. The content of Zn, Cd, Cr, Pb and Cu were determined by atomic absorption spectrometer, and the pollution condition was evaluated by target hazard coefficient method, comprehensive pollution index method and single factor pollution index method. Results According to the average content of single heavy metal in the big and the middle fish, the average content of Zn, Cd, Cr, Pb and Cu in Seriola dumerili in the big and middle stage were 18.5887, 0.0453, 0.6402, 0.1307 and 5.0417 mg/kg and 14.0747, 0.0660, 0.4760, 0.1212 and 0.9818 mg/kg, respectively, which met national standards. However, the heavy metals accumulation in the internal organs, gills and fish skin of Seriola dumerili was more, and the content of Zn in all the detected parts exceeded the standard, which was mainly concentrated in the skins and internal organs of the big fish, and skins of middle fish. The average content of Zn, Cr, Pb and Cu in big fish were higher than those in middle fish, while the content of Cd was lower than that of middle fish. But no significant difference was found between the heavy metals of the 2 sizes of Seriola dumerili (P>0.05). The pollution evaluation showed that the 5 kinds of heavy metals of Seriola dumerili in different growth periods all reached the pollution-free level, and the comprehensive pollution index also showed pollution-free. The single metal risk and heavy metal compound risk of both fish were less than 1. However, Cd, as the main risk heavy metal for large and medium-sized fish, should be given priority. Conclusion No obvious health risk of Seriola dumerili at different growth stages is found for consumers.
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