Joint Laboratory of Guangdong Province and Hong Kong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou, 510642, China; State Environmental Protection Key Laboratory of Urban Ecological Environment Simulation and Protection, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China.
State Environmental Protection Key Laboratory of Urban Ecological Environment Simulation and Protection, South China Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Guangzhou, 510655, China.
Chemosphere. 2019 Dec;236:124317. doi: 10.1016/j.chemosphere.2019.07.048. Epub 2019 Jul 6.
The risk associated with human exposure to short-chain chlorinated paraffins (SCCPs) via dietary intake are of great concern because of the bioaccumulation potential of SCCPs in biota and adverse effects. Fish are an important food source for human beings. However, there is a paucity of studies on human exposure to SCCPs via fish consumption. In this study, SCCPs were measured in frequently consumed river fish from the Pearl River Delta, and farmed freshwater fish and wild sea fish from the Yangtze River Delta. Lipid-normalized SCCP levels in river fish ranged from 3000 to 41,000 ng/g lipid weight (lw), with an average of 16,000 ± 12,000 ng/g lw. SCCP concentrations in farmed fish were significantly lower than those in river fish (p < 0.05), but significantly higher than those in sea fish (p < 0.05). Homologue patterns of SCCPs in river fish, farmed fish and sea fish were similar, with CCl SCCPs being the predominant homologues. SCCP concentrations in river fish increased significantly with increasing lipid content (p < 0.01), indicating that lipid content was a controlling factor influencing SCCP concentrations. Body length and weight also played important roles in SCCP concentrations in river fish, as SCCP concentrations decreased with the increase of body length and weight of breams, keeled mullets and tilapias. Although risk assessment implied no significant risk for human exposure to SCCPs via consuming fish collected in this study, the estimated daily intakes indicated that the consumption of sea fish was safer than farmed freshwater fish.
人类通过饮食摄入短链氯化石蜡（SCCPs）而接触到的风险令人担忧，因为 SCCPs 在生物体内具有生物蓄积潜力和不良影响。鱼类是人类的重要食物来源。然而，目前关于人类通过食用鱼类接触 SCCPs 的研究很少。本研究测定了珠江三角洲地区常见食用河鱼、长江三角洲地区养殖淡水鱼和野生海鱼中的 SCCPs。河鱼中的 SCCP 水平以脂质标准化表示，范围为 3000 至 41,000ng/g 脂质重量（lw），平均值为 16,000±12,000ng/g lw。养殖鱼类中的 SCCP 浓度明显低于河鱼（p<0.05），但明显高于海鱼（p<0.05）。河鱼、养殖鱼和海鱼中 SCCP 的同系物模式相似，CCl SCCPs 是主要的同系物。河鱼中的 SCCP 浓度随着脂质含量的增加而显著增加（p<0.01），表明脂质含量是影响 SCCP 浓度的控制因素。体长和体重也在河鱼中的 SCCP 浓度中发挥了重要作用，随着鲫鱼、棱鱼和罗非鱼体长和体重的增加，SCCP 浓度逐渐降低。尽管风险评估表明，通过食用本研究中采集的鱼类，人类接触 SCCPs 的风险没有显著增加，但估计的每日摄入量表明，食用海鱼比食用养殖淡水鱼更安全。
