殷婧^1,2,
夏忠欢^1,2,3,4,,,
周彦池^1,2,
吴敏敏^1,2,
张倩倩^1,2,
杨浩²
1. 江苏省物质循环与污染控制重点实验室, 南京师范大学环境学院, 南京 210023;
2. 虚拟地理环境教育部重点实验室(南京师范大学), 南京 210023;
3. 江苏省地理信息资源开发与利用协同创新中心, 南京 210023;
4. 江苏省地理环境演化国家重点实验室培育建设点, 南京 210023

作者简介: 殷婧(1989—),女,硕士研究生,研究方向为污染物的环境行为及生态与健康风险评价,E-mail:yinjing1989@163.com.

通讯作者: 夏忠欢,zhhxia@njnu.edu.cn ;

基金项目: 国家自然科学基金项目(41001344)
中国博士后科学基金项目(2013M541696)
江苏省博士后科研资助计划项目(1301040C)
江苏省高校自然科学研究项目(13KJB610008)
环境基准与风险评估国家重点实验室课题(SKLECRA2013OFP07)
南京师范大学高层次人才科研启动基金项目(2012105XGQ0102)
南京师范大学研究生教育教学改革研究与实践课题(1812000002A521)
江苏高校优势学科建设工程资助项目(164320H116)


中图分类号: X171.5

Characterization and Cancer Risk Assessment of PAHs in Vegetables Sold in Linfen City, China

Yin Jing^1,2,
Xia Zhonghuan^1,2,3,4,,,
Zhou Yanchi^1,2,
Wu Minmin^1,2,
Zhang Qianqian^1,2,
Yang Hao²
1. Jiangsu Provincial Key Laboratory of Materials Cycling and Pollution Control, School of Environment, Nanjing Normal University, Nanjing 210023, China;
2. Key Laboratory of Virtual Geographic Environment (Nanjing Normal University), Ministry of Education, Nanjing 210023, China;
3. Jiangsu Center for Collaborative Innovation in Geographical Information Resource Development and Application, Nanjing 210023, China;
4. State Key Laboratory Cultivation Base of Geographical Environmental Evolution (Jiangsu Province), Nanjing 21003, China

Corresponding author: Xia Zhonghuan,zhhxia@njnu.edu.cn ;

CLC number: X171.5

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摘要:为了研究临汾市食物中多环芳烃(PAHs)的污染特征及对人群的健康影响,本研究于2015年1月采集当地居民普遍食用的9种蔬菜,利用气相色谱-质谱联用仪(GC-MS)检测蔬菜中8种多环芳烃(Nap、Ace、Acy、Fle、Phe、Ant、Flu、Pyr)。研究表明,PAHs在9种蔬菜中均有检出,PAHs的总浓度范围是24.86~82.85 ng·g^-1,平均为44.13 ng·g^-1。其中PAHs含量最高的是圆白菜(82.85 ng·g^-1),最低的是山药(24.86 ng·g^-1)。通过来源分析发现来源地蔬菜中PAHs主要来源于液体化石燃料燃烧。临汾市不同人群食用蔬菜引起的终身增量致癌风险(ILCR)在1.27×10^-6~7.07×10^-6范围内,在目前蔬菜消费量下存在潜在致癌风险。
关键词: 多环芳烃/
蔬菜/
污染特征/
临汾/
致癌风险

Abstract:In order to determine the pollution characteristics of polycyclic aromatic hydrocarbons (PAHs) in food and assess the consequent health effects of the population in Linfen,nine kinds of vegetables were commercially collected from the markets of Linfen in January 2015, which are widely consumed by local residents. Concentrations of eight PAHs (Nap, Ace, Acy, Fle, Phe, Ant, Flu and Pyr) were quantified using gas chromatography-mass spectrometry (GC-MS). PAHs were detectable in all kinds of vegetables, and the total PAHs concentrations ranged from 24.86 ng·g^-1 to 82.85 ng·g^-1, with a mean of 44.13 ng·g^-1. The highest level of total PAHs was detected in cabbage (82.85 ng·g^-1) whereas the lowest concentration was found in yam (24.86 ng·g^-1). Source analysis suggested that liquid fossil-fuel combustion mainly contributed to the concentration of PAHs. The incremental lifetime cancer risk (ILCR) ranged from 1.27×10^-6 to 7.07×10^-6, indicating a potential carcinogenic risk for local residents under the current consumption amount of vegetables.
Key words:PAHs/
vegetables/
pollution characteristics/
Linfen/
cancer ris.