Zhang Jianying, Zhao Wei, Pan Jun, Qiu Limin, Zhu Yinmei
College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310028, China.
Environ Int. 2005 Aug;31(6):855-60. doi: 10.1016/j.envint.2005.05.034.
Five seasonal vegetables from three growing sites in Hangzhou city, Zhejiang Province, were studied for the levels of four chlorobenzenes(CBs): o-dichlorobenzene (o-DCB), p-dichlorobenzene (p-DCB), m-dichlorobenzene (m-DCB), and 1,2,4-trichlorobenzene (1,2,4-TCB). Samples of each vegetable from each site were subdivided into leaves, stems, and roots, and these subsamples were analyzed separately for the levels of accumulated CBs. Relations between the levels of CBs in vegetables with the total organic carbon (TOC) of the soil, the lipid content of the vegetable, and the physicochemical properties of CBs were established. Results showed that o-DCB, p-DCB, m-DCB, 1,2,4-TCB were present in all vegetables analyzed. For spinaches (Spinacia oleracea), Chinese cabbages (Brassica rapa var. pekinensis), and celery (Apium graveolens var. dulce), the highest level of CBs was with roots, followed by leaves. While for radishes (Raphanus sativus), and carrots (Daucus carota subsp. sativus), the highest level was with leaves, followed by stems. The accumulation of CBs was found to have a good correlation with the plant-tissue lipid content, the contaminant air-water Henry's coefficient (H), the contaminant octanol-water partition coefficient (K(ow)), and the physiological characteristics of the vegetables.
