Journal of Shandong University(Engineering Science) ›› 2021, Vol. 51 ›› Issue (3): 119-128.doi: 10.6040/j.issn.1672-3961.0.2021.001

• Chemistry and Environment • Previous Articles    

Pollution characteristics and intake risk assessment of short and medium-chain chlorinated paraffins in foods in Jinan

Xinxin FANG1(),Shiwen ZHANG1,Yuting ZHU1,Wei JIANG3,Zhaoyuan ZHANG2,*(),Nan ZHAO1   

  1. 1. Environment Research Institute, Shandong University, Qingdao 266237, Shandong, China
    2. Ecological Environment Monitoring Center, Tianjin 300191, China
    3. Shenzhen Research Institute, Shandong University, Shenzhen 518057, Guangdong, China
  • Received:2021-01-04 Online:2021-06-20 Published:2021-06-24
  • Contact: Zhaoyuan ZHANG E-mail:892330811@qq.com;zzyzhangzhaoyuan@sina.com

RichHTML

182

PDF (PC)

430

Abstract:

To explore the distribution status and intake risk of short-chain chlorinated paraffins (C10-13, SCCPs) and medium-chain chlorinated paraffins (C14-17, MCCPs) in food in Jinan city, 82 kinds of food were collected in Jinan in 2020 and analyzed by chlorine enhanced atmospheric pressure chemical ionization source- four-stage pole time-of-flight mass spectrometry. The results showed that the concentration of wet weight of SCCPs in food samples ranged from 5.3 to 2 483.2 ng/g, MCCPs ranged from 4.6 to 605.1 ng/g. The concentration of wet weight of SCCPs in Peanut oil was the highest, which was 2 115.5 ng/g. The concentration of wet weight of SCCPs in balsam pear was the lowest, which was 5.7 ng/g. The concentration of wet weight of MCCPs in soybean oil was the highest, which was 605.5 ng/g. The concentration of wet weight of MCCPs in Chinese cabbage was the lowest, which was 6.2 ng/g. The estimated daily intake (EDI) of SCCPs was the highest in staple foods, which was 2 619.2 ng/(kg ·d) and the lowest in aquatic foods, which was 17.7 ng/(kg ·d). The EDI of MCCPs was the highest in staple foods, which was 2 117.6 ng/(kg ·d), and the lowest in aquatic foods, which was 12.1 ng/(kg ·d). The hazard quotients (HQ) of SCCPs、MCCPs was 0.041 and 0.032, respectively. The purpose of this study was to provide reference data for the assessment of the risk of exposure to CPs among the population in Jinan.

Key words: short-chain chlorinated paraffins, medium-chain chlorinated paraffins, concentration, congeners distribution, dietary exposure, health risk

CLC Number: 

  • X828

Table 1

Statistical results of average concentration of SCCPs、MCCPs in food samples"

食品种类 食品名称 水的质量分数/% 脂肪的质量分数/% SCCPs MCCPs
湿重含量/(ng·g-1) 脂重含量/(ng·g-1) 湿重含量/(ng·g-1) 脂重含量/(ng·g-1)
肉类 牛肉 65.1 14.0 140.4 1 002.7 110.8 791.5
羊肉 77.6 0.8 82.2 548.1 103.6 690.8
猪血 84.0 0.4 84.1 910.2 24.7 267.7
鸭肉 69.0 19.7 244.4 1 525.5 143.4 895.1
鱼豆腐 72.7 1.9 70.3 417.8 84.0 498.9
鸭血 91.7 0.2 30.7 1 535.5 22.7 1 136.7
猪肝 72.8 4.5 147.8 3 284.1 101.5 2 256.6
猪心 78.2 5.3 62.8 484.2 57.4 443.2
虾滑 77.8 2.1 39.6 1 885.8 48.5 2 307.6
猪肾 71.7 8.1 135.4 1 671.4 89.8 1 108.4
鸡肉丸 74.4 2.2 26.2 1 190.2 32.6 1 479.9
猪肉 72.1 4.0 196.7 4 860.8 166.7 4 120.9
鸡心 74.4 11.8 41.8 354.3 33.8 286.8
鸡胗 78.9 3.0 94.2 3 140.0 95.8 3 194.7
鸡肉 73.9 1.3 128.2 1 064.8 112.8 936.9
水产 花蛤蜊 83.7 0.7 57.1 6 812.4 40.9 4 883.8
生蚝 83.5 1.5 23.6 1 599.2 26.9 1 821.0
鲅鱼 71.2 5.3 186.1 3 541.5 123.3 2 346.7
鲈鱼 76.0 3.4 156.4 4 659.8 82.4 2 454.9
青虾 88.0 0.2 31.4 1 571.0 32.5 1 623.0
黄花鱼 77.2 2.5 111.4 4 457.6 82.4 3 295.5
带鱼 76.2 1.4 120.1 8 561.5 94.5 6 733.9
鲳鱼 79.3 6.5 97.9 1 505.4 83.6 1 286.3
黑鱼 75.6 2.7 169.1 6 321.9 127.5 4 769.7
鲶鱼 70.0 15.7 314.1 1 997.3 107.1 681.3
鲤鱼 77.0 11.9 91.6 772.3 114.8 967.9
鲫鱼 80.3 2.7 61.9 2 294.1 66.4 2 461.0
鲢鱼 80.4 0.2 99.6 2 767.6 77.6 2 156.5
蛋类 鹌鹑蛋 11.1 70.2 638.5 250.5 2 277.3
鸡蛋 11.0 610.2 549.7 586.6 528.5
乳类 酸奶 2.7 420.7 1 558.3 290.7 1 076.6
牛奶 3.8 566.5 1 490.8 364.8 959.9
奶粉 0.7 20.2 731.5 3 621.1 313.7 1 553.0
芝士 54.9 25.0 328.4 1 313.7 155.5 622.1
豆制品 豆腐 91.6 3.1 33.9 1 093.7 37.6 1 213.7
腐竹 4.2 21.5 764.4 3 555.2 429.7 1 998.5
豆浆 1.0 261.9 2 619.4 123.6 1 236.1
油豆皮 4.1 23 492.9 2 143.1 459.0 1 995.5
黄豆 18.7 15.7 266.8 1 699.0 197.3 1 257.0
食用油 花生油 100 2 115.5 2 115.5 547.3 547.3
葵花油 100 910.2 910.2 435.3 435.3
豆油 100 593.0 593.0 605.5 605.5
橄榄油 100 1 980.0 1 980.0 279.6 279.6
玉米油 100 639.4 639.4 158.0 158.0
主食 面粉 11.8 0.6 110.3 1 837.7 146.8 2 446.7
小米 9.9 3.5 88.0 251.5 87.1 248.7
大米 11.4 0.2 173.3 754.2 153.4 667.7
玉米面 11.5 0.7 199.9 855.8 74.8 320.1
水果 苹果 83.0 0.2 18.2 911.6 22.1 1 105.7
梨 85.3 0.2 42.8 2 140.5 22.6 1 129.6
香蕉 82.5 0.1 40.7 4 865.1 22.2 2 657.5
西瓜 88.7 0.4 12.7 3 165.6 17.7 4 425.8
桃子 86.4 0.4 28.8 1 015.7 37.1 1 310.4
橘子 88.3 0.3 14.8 188.3 12.1 153.2
蔬菜 山药 76.0 0.2 30.0 1 313.3 41.1 1 796.3
蒜苔 85.7 0.1 27.5 2 745.3 20.7 2 071.6
南瓜 92.1 0.5 22.4 4 236.2 20.7 3 918.8
藕 81.8 0.2 28.4 1 430.9 24.9 1 251.6
芸豆 90.7 1.3 17.9 1 378.5 20.1 1 549.4
丝瓜 95.7 0.2 9.0 4 478.0 10.9 5 434.5
蘑菇 94.0 0.1 13.5 1 350.5 11.0 1 102.2
油菜 96.5 0.5 17.6 2 618.5 7.7 1 146.5
黄瓜 96.1 0.2 5.9 296.2 8.6 428.3
西蓝花 87.4 0.6 22.8 3 796.0 21.3 3 553.5
西葫芦 94.6 0.2 10.1 5 060.8 9.4 4 696.3
辣椒 93.6 0.1 12.2 1 843.6 9.0 1 357.9
卷心菜 92.8 0.2 24.4 992.2 19.5 792.0
菜椒 93.9 0.3 12.0 4 010.5 12.4 4 120.9
番茄 94.0 0.2 13.5 710.3 11.9 624.5
菠菜 92.6 2.6 26.9 1 035.7 34.6 1 329.9
苦瓜 92.9 0.1 5.7 569.2 12.3 1 232.7
青萝卜 89.3 0.1 21.1 1 537.5 17.0 1 240.9
花菜 93.5 0.2 15.0 750.5 8.4 419.4
芹菜 95.1 0.1 9.4 1 117.1 9.2 1 096.8
白菜 95.3 0.2 13.5 3 673.8 6.2 1 682.4
豆角 91.5 0.2 16.6 832.3 13.5 673.3
圆葱 90.4 0.1 19.8 2 834.2 16.7 2 395.2
蒜 67.0 0.1 53.6 1 032.4 54.4 1 046.4
茄子 94.6 0.2 11.4 5 691.7 8.5 4 272.7
胡萝卜 88.7 0.0 18.4 1 084.0 31.0 1 827.4
土豆 77.9 0.2 33.4 1 668.0 58.8 2 940.5
地瓜 86.2 0.0 18.8 1 133.3 23.0 1 385.8

Fig.1

Wet weight concentration distribution of SCCPs、MCCPs in various foods"

Fig.2

Homologous distribution of SCCPs and MCCPs in various foods"

Table 2

Exposure risk assessment for SCCPs and MCCPs"

食品类别 平均 2~7岁 8~12岁 13~19岁 20~50岁 51~65岁 ＞65岁
男 女 男 女 男 女 男 女
EDISCCPs 4 128.3 6 697.8 3 722.0 2 717.6 3 104.3 2 351.0 2 328.7 2 335.1 2 304.3 2 264.3 2 201.9
EDIMCCPs 3 230.2 4 711.5 2 830.4 2 125.8 2 340.7 1 860.6 1 838.5 1 843.1 1 812.8 1 773.1 1 726.4
HQSCCPs 0.041 0.067 0.037 0.027 0.031 0.024 0.023 0.023 0.023 0.023 0.022
HQMCCPs 0.032 0.047 0.028 0.021 0.023 0.019 0.018 0.018 0.018 0.018 0.017

Fig.3

EDI of SCCPs and MCCPs for different food samples in all age groups"

1 BRITH Martin , DE BOER Jacob , ROHWER Egmomt R , et al. Short-, medium-, and long-chain chlorinated paraffins in South African indoor dust and cat hair[J]. Chemosphere, 2020, 238, 124643.
doi: 10.1016/j.chemosphere.2019.124643
2 BAYEN S , OBBARD J P , THOMAS G O . Chlorinated paraffins: a review of analysis and environmental occurrence[J]. Environment International, 2006, 32 (7): 915- 929.
doi: 10.1016/j.envint.2006.05.009
3 VAN MOURIK L M , GAUS C , LEONARDS P E G , et al. Chlorinated paraffins in the environment: a review on their production, fate, levels and trends between 2010 and 2015[J]. Chemosphere, 2016, 155 (7): 415- 428.
4 LIU Yu , LUO Xiaojun , ZENG Yanghong , et al. Trophic magnification of short-and medium-chain chlorinated paraffins in terrestrial food webs and their bioamplification in insects and amphibians during metamorphosis[J]. Environmental Science & Technology, 2020, 54 (18): 11282- 11291.
5 LI Huijian , BU Duo , GAO Yan , et al. Long-range atmospheric transport and alpine condensation of short-chain chlorinated paraffins on the southeastern Tibetan Plateau[J]. Journal of Environmental Sciences, 2020, 99, 275- 280.
6 WANG Wenjing , WANG Jun , NIE Huayue , et al. Occurrence, trophic magnification and potential risk of short-chain chlorinated paraffins in coral reef fish from the Nansha Islands, South China Sea[J]. Science of the Total Environment, 2020, 140084.
7 PAN Xiaohui , ZHEN Xiaomei , TIAN Chongguo , et al. Distributions, transports and fates of short- and medium-chain chlorinated paraffins in a typical river-estuary system[J]. Science of the total environment, 2020, 751, 141769.
8 WU Yang , GAO Shutao , JI Bingjing , et al. Occurrence of short- and medium-chain chlorinated paraffins in soils and sediments from Dongguan city, South China[J]. Environmental Pollution, 2020, 114181.
9 MA Xindong , ZHANG Haijun , ZHOU Hongqiang , et al. Occurrence and gas/particle partitioning of short-and medium-chain chlorinated paraffins in the atmosphere of Fildes Peninsula of Antarctica[J]. Atmospheric Environment, 2014, 90, 10- 15.
doi: 10.1016/j.atmosenv.2014.03.021
10 VAN MOURIK L M , LEONARDS P E G , GAUS C , et al. Recent developments in capabilities for analysing chlorinated paraffins in environmental matrices: a review[J]. Chemosphere, 2015, 136, 259- 272.
doi: 10.1016/j.chemosphere.2015.05.045
11 HUANG Huiting , GAO Lirong , ZHENG Minghui , et al. Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China[J]. Environmental Pollution, 2016, 233, 439.
12 LEE Sumin , CHOO Gyojin , EKPE Okon Dominic , et al. Short-chain chlorinated paraffins in various foods from republic of Korea: Levels, congener patterns, and human dietary exposure[J]. Environmental Pollution, 2020, 114520.
13 GAO Wei , CAO Dandan , LV Kun , et al. Elimination of short-chain chlorinated paraffins in diet after Chinese traditional cooking-a cooking case study[J]. Environment International, 2019, 122, 340- 345.
doi: 10.1016/j.envint.2018.11.025
14 ⅡNOFukuya, TAKASUGATakumi, SENTHILK-UMARKurunthachalam, 等. Risk assessment of short-chain chlorinated paraffins in Japan based on the first market basket study and species sensitivity distributions[J]. Environmental Science & Technology, 2005, 39 (3): 859- 866.
15 CUI Lili , GAO Lirong , ZHENG Minghui , et al. Bioaccessibility of short chain chlorinated paraffins in meat and seafood[J]. Science of the Total Environment, 2019, 668, 996- 1003.
doi: 10.1016/j.scitotenv.2019.03.043
16 GENG Ningbo , ZHANG Haijun , ZHANG Baoqin , et al. Effects of short-chain chlorinated paraffins exposure on the viability and metabolism of human hepatoma HepG2 cells[J]. Environmental Science & Technology, 2015, 49 (5): 3076.
17 DING Lei , LUO Nana , LIU Yi , et al. Short and medium-chain chlorinated paraffins in serum from residents aged from 50 to 84 in Jinan, China: occurrence, composition and association with hematologic parameters[J]. Science of the Total Environment, 2020, 137998.
18 WANG Runhua , GAO Lirong , ZHENG Minghui , et al. Characterization of short- and medium-chain chlorinated paraffins in cereals and legumes from 19 Chinese provinces[J]. Chemosphere, 2019, 226, 282- 289.
doi: 10.1016/j.chemosphere.2019.03.148
19 GAO Wei , BAI Lu , KE Runhui , et al. Distributions and congener group profiles of short-chain and medium-chain chlorinated paraffins in cooking oils in Chinese markets[J]. Journal of Agricultural and Food Chemistry, 2020, 68 (29): 7601- 7608.
doi: 10.1021/acs.jafc.0c02328
20 ZENG Yanhong , HUANG Chenchen , LUO Xiaojun , et al. Polychlorinated biphenyls and chlorinated paraffins in home-produced eggs from an e-waste polluted area in South China: occurrence and human dietary exposure[J]. Environment International, 2018, 116, 52- 59.
doi: 10.1016/j.envint.2018.04.006
21 DONG Shujun , ZHANG Su , LI Xiaomin , et al. Occurrence of short- and medium-chain chlorinated paraffins in raw dairy cow milk from five Chinese provinces[J]. Environment International, 2020, 136, 105466.
doi: 10.1016/j.envint.2020.105466
22 吴永宁, 赵云峰, 李敬光. 第五次中国总膳食研究[M]. 北京: 科学出版社, 2018: 66- 69.
23 ZHANG Haiyan , VESTERGREN Robin , WANG Thanh , et al. Geographical differences in dietary exposure to perfluoroalkyl acids between manufacturing and application regions in China[J]. Environmental Science & Technology, 2017, 51 (10): 5747- 5755.
24 HE Yu'na, MA Guansheng. Nutrient classification and body weight representative value of each age group[C]// Proceedings of the Chinese Society of Nutrition. Beijing, China: Chinese Nutrition Society Public Nutrition Branch Press, 2012: 23.
25 LIU Lihua , MA Wanli , LIU Liyan , et al. Occurrence, sources and human exposure assessment of SCCPs in indoor dust of northeast China[J]. Environmental Pollution, 2017, 225, 232- 243.
doi: 10.1016/j.envpol.2017.03.008
26 HAINES J A . International programme on chemical safety[J]. Lancet, 1996, 35 (9024): 408- 409.
27 LI Huijuan , BU Duo , GAO Yan , et al. Dietary exposure and risk assessment of short-chain chlorinated paraffins in supermarket fresh products in Jinan, China[J]. Chemosphere, 2020, 244, 125393.
doi: 10.1016/j.chemosphere.2019.125393
28 CHEN Hui , LAM James C W , ZHU Mingshan , et al. Combined effects of dust and dietary exposure of occupational workers and local residents to short-and medium-chainchlorinated paraffins in a mega E-waste recycling industrial park in South China[J]. Environmental Science & Technology, 2018, 52 (20): 11510- 11519.
[1] MO Zhengbo, HU Songtao, HU Dedong. Experimental research on the manufacture of chlorine dioxide by sodium chlorite and hydrochloric acid at low concentration [J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2017, 47(2): 100-105.
[2] SU Chenggong, LIU Yan, WANG Weiqiang, WANG Yuhua. The influence of indentation on the surface residual stress of stainless steel [J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2017, 47(1): 90-96.
[3] REN Xiao-Hua, CUI Zhao-Jie. Study on extracting/ reverse extracting dephenol of gasified high-concentration phenol-containing wastewater [J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2010, 40(1): 93-97.
[4] HAO Ming-hui,WANG Xi-ping,WANG Min,ZHOU Shen-jie .

The solution of a oneedge crack of a finite plate with the influence of  couple stress in a uniform tension field

[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2008, 38(2): 92-95 .
[5] XU Shiping,XU Chunhua,GAO Baoyu,WANG Wei,YUE Qinyan . [J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2006, 36(5): 89-93 .
[6] SHI Lai-shun,WANG Fang,WANG Lu-yan . The influence factors research to the determination of low concentrationchlorine dioxide in water by thymol blue spectrophotometry [J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2006, 36(3): 120-124 .
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
[1] ZHANG Yong-hua,WANG An-ling,LIU Fu-ping . The reflected phase angle of low frequent inhomogeneous[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2006, 36(2): 22 -25 .
[2] LI Kan . Empolder and implement of the embedded weld control system[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2008, 38(4): 37 -41 .
[3] YU Jia yuan1, TIAN Jin ting1, ZHU Qiang zhong2. Computational intelligence and its application in psychology[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2009, 39(1): 1 -5 .
[4] LI Liang, LUO Qiming, CHEN Enhong. Graph-based ranking model for object-level search
[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2009, 39(1): 15 -21 .
[5] CHEN Rui, LI Hongwei, TIAN Jing. The relationship between the number of magnetic poles and the bearing capacity of radial magnetic bearing[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2018, 48(2): 81 -85 .
[6] WANG Bo,WANG Ning-sheng . Automatic generation and combinatory optimization of disassembly sequence for mechanical-electric assembly[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2006, 36(2): 52 -57 .
[7] LI Ke,LIU Chang-chun,LI Tong-lei . Medical registration approach using improved maximization of mutual information[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2006, 36(2): 107 -110 .
[8] JI Tao,GAO Xu/sup>,SUN Tong-jing,XUE Yong-duan/sup>,XU Bing-yin/sup> . Characteristic analysis of fault generated traveling waves in 10 Kv automatic blocking and continuous power transmission lines[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2006, 36(2): 111 -116 .
[9] QIN Tong, SUN Fengrong*, WANG Limei, WANG Qinghao, LI Xincai. 3D surface reconstruction using the shape based interpolation guided by maximal discs[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2010, 40(3): 1 -5 .
[10] LIU Wen-liang, ZHU Wei-hong, CHEN Di, ZHANG Hong-quan. Detection and tracking of moving targets using the morphology match in radar images[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2010, 40(3): 31 -36 .
Copyright 2018 © Editorial office of Journal of Shandong University (Engineering Science)
Supported by Beijing Magtech Co.Ltd