%A Xinxin FANG,Shiwen ZHANG,Yuting ZHU,Wei JIANG,Zhaoyuan ZHANG,Nan ZHAO %T Pollution characteristics and intake risk assessment of short and medium-chain chlorinated paraffins in foods in Jinan %0 Journal Article %D 2021 %J Journal of Shandong University(Engineering Science) %R 10.6040/j.issn.1672-3961.0.2021.001 %P 119-128 %V 51 %N 3 %U {http://gxbwk.njournal.sdu.edu.cn/CN/abstract/article_2046.shtml} %8 2021-06-20 %X

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.