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

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
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
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
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
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"

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