烧烤蘸料中重金属污染情况及膳食风险评估

Analysis of heavy metal contamination and dietary risk assessment in barbecue condiment

中文关键词:  烧烤蘸料  电感耦合等离子体质谱法  重金属  膳食风险

英文关键词:barbecue condiment  inductively coupled plasma mass spectrometry  heavy metal  dietary risk

中文摘要:

      目的 考察市售烧烤蘸料中的重金属污染情况和膳食暴露风险。方法 采集市售烧烤蘸料样本35份, 微波消解处理后采用电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry, ICP-MS)测定样品中铅(Pb)、总砷(As)、镉(Cd)、铬(Cr)、铜(Cu)、总汞(Hg)、锌(Zn)、镍(Ni)和锰(Mn) 9种重金属元素的含量; 采用单因子污染指数(single factor pollution index, Pi)和内梅罗综合污染指数(nemerow comprehensive pollution index, Pz)评价Pb、As、Hg和Cd的污染程度; 采用目标危害系数(target hazard quotient/total target hazard quotient, THQ/TTHQ)评估重金属的膳食暴露风险。结果 方法在线性范围内有良好的精密度和准确度, 满足检测要求; 样品中9种重金属均有检出, 超标率由高到低排序为Cd>Pb>As>Hg; 样品中PPb、PCd、PAs和PHg<1的占比为80.0%、65.7%、88.6%和100.0%, Pz平均值为0.957, 达到警戒线; 35份烧烤蘸料样本的THQ和TTHQ值均小于1。结论 多数烧烤蘸料的污染水平低, 部分样品受到中度甚至重度污染; 正常饮食摄入量下, 烧烤蘸料中重金属膳食暴露风险低。

英文摘要:

      Objective To investigate the heavy metal pollution status and dietary exposure risk of commercially available barbecue condiments. Methods The 35 copies of commercially available barbecue condiments were collected. The samples were digested using microwave digestion instrument, then the content of 9 kinds of heavy metals, including lead (Pb), total arsenic (As), cadmium (Cd), chromium (Cr), copper (Cu), total mercury (Hg), zinc (Zn), nickel (Ni), and manganese (Mn), were determined by inductively coupled plasma mass spectrometry (ICP-MS). The pollution levels of Pb, As, Hg and Cd were evaluated by single factor pollution index (Pi) and nemerow comprehensive pollution index (Pz). The dietary risks of heavy metals were evaluated by target hazard quotient/total target hazard quotient (THQ/TTHQ). Results The method had good precision and accuracy within the linear range, meeting the detection requirements. All 9 kinds of heavy metals were detected in the samples, and the over standard rate was Cd>Pb>As>Hg from high to low. The proportions of PPb、PCd、PAs and PHg<1 in samples were 80.0%, 65.7%, 88.6%, and 100.0%, respectively. The average value of Pz was 0.957, reaching the warning line. The THQ and TTHQ values of 35 batches of samples were less than 1. Conclusion Most barbecue condiments has low contamination levels, and some are moderately or even severely contaminated. The risk of dietary exposure to heavy metals in barbecue condiments is low at normal diet intake.