Ellen G, van Loon J W, Tolsma K
National Institute of Public Health and Environmental Protection; Laboratory for Residue Analysis, Bilthoven, The Netherlands.
Z Lebensm Unters Forsch. 1990 Jan;190(1):34-9. doi: 10.1007/BF01188261.
The contents of cadmium, lead mercury, copper, manganese and zinc in 242 samples of 37 different species of domestic and imported fruits have been determined. Also contents of the same heavy metals, except mercury, have been determined in 205 samples of 7 species of domestic vegetables (lettuce, spinach, endive, beetroots, onions, celeriac and Swedish turnips). The median contents (in mg/kg fresh mass of the edible part) found for fruits are: Cd 0.002; Pb 0.017; Hg 0.002; Cu 0.61; Mn 0.52 and Zn 0.99. In the vegetables median levels have been found (mg/kg) of 0.009-0.073 for Cd, 0.01-0.03 for Pb, less than 0.2-0.3 for Cu, 0.69-1.41 for Mn and 0.95-5.5 for Zn. The contribution of fruits to the tolerable daily intakes of Cd, Pb and Hg is, for an average consumption pattern, less than 1%. On the other hand, the contribution to the recommended amounts of the essential elements Cu, Mn, and Zn is no more than 1%-3%. From the vegetables an average portion of spinach contains 19% and 2.6% of the tolerable daily amounts of Cd and Pb, respectively. For the other species of vegetables these figures are less than 5% for Cd (except for endive, 6.8%) and for lead less than 1%. Spinach contributes considerably to the need for Cu, Mn and Zn, in general more than 10% of the recommended daily amounts. The other species of vegetables contribute only from less than 1% to less than few percents.
已测定了37种不同国产和进口水果的242个样本中镉、铅、汞、铜、锰和锌的含量。还测定了7种国产蔬菜（生菜、菠菜、菊苣、甜菜根、洋葱、块根芹和瑞典芜菁）的205个样本中除汞以外的相同重金属的含量。水果中发现的中位数含量（以可食用部分鲜重计，单位为mg/kg）为：镉0.002；铅0.017；汞0.002；铜0.61；锰0.52；锌0.99。蔬菜中的中位数含量（mg/kg）为：镉0.009 - 0.073，铅0.01 - 0.03，铜小于0.2 - 0.3，锰0.69 - 1.41，锌0.95 - 5.5。对于平均消费模式而言，水果对镉、铅和汞的每日可耐受摄入量的贡献小于1%。另一方面，对必需元素铜、锰和锌的推荐量的贡献不超过1% - 3%。平均一份菠菜中的蔬菜所含镉和铅分别占每日可耐受量的19%和2.6%。对于其他种类的蔬菜，镉的这些数值小于5%（菊苣除外，为6.8%），铅的数值小于1%。总体而言，菠菜对铜、锰和锌需求的贡献相当大，一般超过推荐每日量的10%。其他种类的蔬菜贡献仅从小于1%到百分之几。
