【摘要】 为了研究南京市食物中多环芳烃的污染特征及其对人群的健康影响,本研究在南京市大型农贸市场和超市采集了当地居民普遍食用的8种蔬菜样品,使用微波萃取-气相色谱质谱联用仪(GC-MS)分析了蔬菜中的8种多环芳烃。结果表明,多环芳烃(PAHs)总含量为53.2±7.54~290±6.80 ng/g,其中4环占总PAHs的50.0%;不同类型蔬菜中多环芳烃含量为叶菜类>果菜类>根茎类。运用特征比值法、等级聚类分析法源解析得到来源地蔬菜中PAHs主要来自于燃煤、石油或者其他生物质的不完全燃烧。南京市不同人群对多环芳烃的摄食暴露量是193~328 ng/d,引起的终生增量致癌风险在4.12×10-6~2.39×10-5范围内,处于低致癌风险水平,但是其健康影响仍不容忽视。更多还原

【Abstract】 Eight kinds of vegetables,which are widely consumed by the residents in Nanjing City,were sampled in May 2015 from local large farmer’s markets and supermarkets and the concentration of PAHs( polycyclic aromatic hydrocarbons) were determined by using gas chromatography-mass spectrometry. Results show that the total amount of PAHs was within the range from 53. 2±7. 54 to 290±6. 80 ng/g,and the 4 ring PAHs accounted for 50. 0%. Total PAHs concentrations for different types of vegetables are in decreasing order as leafy vegetables,fruit vegetables,and rhizome vegetables. Source analysis and hierarchical cluster analysis by using features ratios found that incomplete combustion of coal,oil or other biomass mainly contributes to the concentration of PAHs. Ingestion of PAHs by different groups of people in Nanjing is in the range of 193-328 ng/d,and the incremental lifetime cancer risk was 4. 12×10-6-2. 39×10-5,indicating low potential carcinogenic risk. However,health effect owing to the consumption of PAHs should not be ignored.更多还原