Li Lian-Fang, Zhu Chang-Xiong, Zeng Xi-Bai, Li Hong-Na, Ye Jing, Li Feng, Wu Cui-Xia
Key Laboratory of Agro-Environment, Ministry of Agriculture, Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Huan Jing Ke Xue. 2018 Jun 8;39(6):2936-2943. doi: 10.13227/j.hjkx.201710154.
Based on the typical greenhouse vegetable production system in Siping City, Jilin Province, 124 soil samples were collected from greenhouse soils growing vegetables (GSGV), fields growing maize (FGM), and forest soil (FS) under different land utilization patterns. In addition, other samples including greenhouse vegetables (81), fertilizers (50), and irrigation water (10) were also collected in the studied region. To illustrate the accumulation characteristics of heavy metals in GSGV and greenhouse vegetables, the heavy metal content of different samples was measured using inductively coupled plasma mass spectrometry (ICP-MS) technology. The results indicated that the heavy metal content in GSGV was much higher than that in FGM and FS except for lead (Pb). Heavy metals including cadmium (Cd), copper (Cu), chromium (Cr), nickel (Ni), and zinc (Zn) in GSGV presented with various degrees of accumulation. The mean value of Cd content in the soils in the investigation region was 0.45 mg·kg, with about 42.8% of all the soil samples exceeding the Cd content criterion of the Environmental Quality Evaluation Standard for Farmland in Greenhouse Vegetable Production (HJ 333-2006). The content of the other heavy metals was in the normal range, and all met the regulations of the standard. In comparison with different vegetable categories, leafy vegetables showed much higher heavy metal concentrations (Cd 0.033 mg·kg fresh weight) than did fruity ones. In total, about 2.5% and 1.2% of vegetable samples exceeded the regulated values of Cd and Pb recommended by the Standard of Food limits, respectively. With the cultivation time prolonged, heavy metal concentration in soils and vegetables all increased synchronously as the pH value decreased. The content of heavy metals in greenhouse vegetables was significantly influenced by soil pH and organic matter. It can be concluded that the health risk of greenhouse vegetables increased with GSGV accumulating more heavy metals due to the substantial application of chemical fertilizer and manure containing high level of heavy metals.
基于吉林省四平市典型的温室蔬菜生产系统，在不同土地利用模式下，从种植蔬菜的温室土壤（GSGV）、种植玉米的农田（FGM）和森林土壤（FS）中采集了124个土壤样本。此外，还在研究区域采集了其他样本，包括温室蔬菜（81个）、肥料（50个）和灌溉水（10个）。为阐明GSGV和温室蔬菜中重金属的积累特征，采用电感耦合等离子体质谱（ICP-MS）技术测定了不同样本的重金属含量。结果表明，除铅（Pb）外，GSGV中的重金属含量远高于FGM和FS中的含量。GSGV中的镉（Cd）、铜（Cu）、铬（Cr）、镍（Ni）和锌（Zn）等重金属呈现出不同程度的积累。调查区域土壤中Cd含量的平均值为0.45mg·kg，约42.8%的土壤样本超过了《温室蔬菜生产农田环境质量评价标准》（HJ 333-2006）中Cd含量标准。其他重金属含量处于正常范围内，均符合标准规定。与不同蔬菜类别相比，叶菜类蔬菜的重金属浓度（Cd 0.033mg·kg鲜重）远高于果菜类。总体而言，分别约有2.5%和1.2%的蔬菜样本超过了《食品中污染物限量标准》推荐的Cd和Pb规定值。随着种植时间的延长，土壤和蔬菜中的重金属浓度均随着pH值的降低而同步增加。温室蔬菜中的重金属含量受土壤pH值和有机质的显著影响。可以得出结论，由于大量施用含有高含量重金属的化肥和粪肥，GSGV中积累了更多重金属，导致温室蔬菜的健康风险增加。
