Poma Giulia, Malysheva Svetlana V, Goscinny Séverine, Malarvannan Govindan, Voorspoels Stefan, Covaci Adrian, Van Loco Joris
Toxicological Centre, University of Antwerp, Universiteitsplein 1, 2610, Wilrijk, Belgium.
Food, Medicines and Consumer Safety, Scientific Institute of Public Health, Juliette Wytsmanstraat 14, 1050, Brussels, Belgium.
Chemosphere. 2018 Mar;194:256-265. doi: 10.1016/j.chemosphere.2017.11.179. Epub 2017 Dec 1.
This paper reports on the occurrence of halogenated flame retardants (HFRs), namely PBDEs, HBCDs, TBBPA, brominated phenols (BrPhs), dechlorane plus (DP) and emerging FRs in a variety of Belgian foodstuffs. A total of 183 composite food samples were analyzed by GC-MS and LC-MS/MS techniques for the presence of HFRs. The analyses revealed that 72% of the samples was contaminated with HFRs to some extent. The highest number of contaminated samples was observed within the group 'Potatoes and derived products', 'Fish and fish products' and 'Meat and meat products', while the least contaminated group was 'Food for infants and small children'. The total HFR content ranged from <LOQ to 35.4 ng/g ww with an average content of 1.2 ng/g ww and median of 0.25 ng/g ww. The samples with the highest total HFR levels were canned king crab, fresh mackerel, Emmental cheese, fresh eel and plaice. The most frequently detected HFRs were PBDEs and BrPhs being present in almost all food groups, and among the individual HFRs, the most frequently found compounds were BDE-47 (53%), BDE-209 (46%) and 246-TBP (40%). TBBPA, DPs, TBPH and γ-HBCD occurred with a frequency of less than 5%. TBBPS, 26-DBP, HBB, TBB and BTBPE were not detected in any of the analyzed food samples.
本文报道了比利时多种食品中卤代阻燃剂（HFRs）的存在情况，即多溴二苯醚（PBDEs）、六溴环十二烷（HBCDs）、四溴双酚A（TBBPA）、溴化酚（BrPhs）、十氯酮（DP）以及新型阻燃剂。通过气相色谱 - 质谱联用（GC - MS）和液相色谱 - 串联质谱（LC - MS/MS）技术对总共183份复合食品样本进行分析，以检测HFRs的存在。分析结果显示，72%的样本在一定程度上受到了HFRs的污染。在“土豆及其制品”“鱼类及鱼制品”和“肉类及肉制品”组中观察到受污染样本数量最多，而受污染最少的组是“婴幼儿食品”。HFRs的总含量范围为低于检测限（<LOQ）至35.4纳克/克湿重，平均含量为1.2纳克/克湿重，中位数为0.25纳克/克湿重。HFRs总含量最高的样本是罐装帝王蟹、新鲜鲭鱼、埃门塔尔奶酪、新鲜鳗鱼和鲽鱼。最常检测到的HFRs是PBDEs和BrPhs，几乎存在于所有食品组中，在单个HFRs中，最常发现的化合物是BDE - 47（53%）、BDE - 209（46%）和2,4,6 - TBP（40%）。TBBPA、DPs、TBPH和γ - HBCD的出现频率低于5%。在所分析的任何食品样本中均未检测到TBBPS、2,6 - DBP、HBB、TBB和BTBPE。
