Key Laboratory of Agro-product Quality and safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China; Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, China.
Key Laboratory of Agro-product Quality and safety, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing, China.
Sci Total Environ. 2018 Mar;616-617:288-295. doi: 10.1016/j.scitotenv.2017.10.336. Epub 2017 Nov 6.
Halogenated polycyclic aromatic hydrocarbons (HPAHs) are attracting increasing concern because of their greater toxicity than their corresponding parent PAHs. However, human exposure to HPAHs via food consumption is not fully understood. In this study, daily intake via vegetable ingestion of 11 HPAHs and 16 PAHs and subsequent cancer risk were assessed for population in Beijing. A total of 80 vegetable samples were purchased from markets, including five leafy vegetables and three root vegetables. The concentrations of total HPAHs (∑HPAHs) were 0.357-0.874ng/g in all vegetables, lower than that of total PAHs (∑PAHs, 10.6-47.4ng/g). ∑HPAHs and ∑PAHs concentrations in leafy vegetables were higher than those in root vegetables, suggesting that the atmospheric deposition might be the dominant source of PAHs and HPAHs in leafy vegetables. Among the HPAH congeners, 2-BrFle and 9-ClFle were the predominant compounds and frequently detected in the vegetable samples. HPAHs and PAHs were also found in certificated vegetables at the concentrations of 0.466-0.751ng/g and 10.6-38.9ng/g, respectively, which were lower than those in non-certificated vegetables except for spinach. For leafy vegetables from local farms, the ∑PAHs and ∑HPAHs levels in the rape and Chinese cabbage samples significantly decreased with increasing the distance away from the incineration plant. The incremental lifetime cancer risks of HPAHs were below the acceptable risk level (10), suggesting that there might be little or no risk to consumers from these compounds in vegetables. For all population groups, children were the most sensitive population to PAHs and HPAHs, and their health issues should be paid more attention.
卤代多环芳烃（HPAHs）因其毒性大于相应的母体多环芳烃而受到越来越多的关注。然而，人们通过食物摄入 HPAHs 的情况尚未完全了解。在这项研究中，评估了北京人群通过食用蔬菜摄入 11 种 HPAHs 和 16 种 PAHs 的日摄入量以及随后的癌症风险。共购买了 80 个市场上的蔬菜样本，包括 5 种叶菜和 3 种根茎类蔬菜。所有蔬菜中总 HPAHs（∑HPAHs）的浓度为 0.357-0.874ng/g，低于总多环芳烃（∑PAHs，10.6-47.4ng/g）的浓度。叶菜中∑HPAHs 和∑PAHs 的浓度高于根茎类蔬菜，表明大气沉降可能是叶菜中 PAHs 和 HPAHs 的主要来源。在 HPAH 同系物中，2-BrFle 和 9-ClFle 是主要化合物，且经常在蔬菜样本中检测到。在认证蔬菜中也发现了 HPAHs 和 PAHs，浓度分别为 0.466-0.751ng/g 和 10.6-38.9ng/g，除菠菜外，认证蔬菜中的浓度均低于非认证蔬菜。对于来自当地农场的叶菜，随着距离焚烧厂的距离增加，油菜和白菜中∑PAHs 和∑HPAHs 的水平显著降低。HPAHs 的增量终生癌症风险低于可接受风险水平（10），这表明消费者从蔬菜中的这些化合物中可能面临很小或没有风险。对于所有人群组，儿童是对 PAHs 和 HPAHs 最敏感的人群，应更加关注他们的健康问题。
