Jančo Ivona, Šnirc Marek, Hauptvogl Martin, Demková Lenka, Franková Hana, Kunca Vladimír, Lošák Tomáš, Árvay Július
Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia.
Faculty of European Studies and Regional Development, Institute of Environmental Management, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia.
J Fungi (Basel). 2021 Sep 18;7(9):772. doi: 10.3390/jof7090772.
Wild-growing edible mushrooms are valuable food with a high content of proteins, fibers, antioxidants, and they are characterized by their specific taste and flavor. However, from an ecotoxicological point of view, they are a risk commodity because of their extremely high bioaccumulative capacity to accumulate the risk elements and contaminants from the environment. In the present study, we examined mercury (Hg) contamination in 230 fruiting bodies of (Scop.) Singer and 230 soil/substrate samples, which were collected in foraging seasons 2015-2019 from 22 different locations in Slovakia. Total mercury content was determined by cold-vapor AAS analyzer AMA 254. The level of contamination and environmental risks were assessed by contamination factor (C), index of geoaccumulation (I), and potential environmental risk index (PER). Bioaccumulation factor (BAF) was calculated for individual anatomical parts of . Mercury content in the soil/substrate samples varied between 0.02 and 0.89 mg kg DW, and in mushroom samples between 0.03 and 2.83 mg kg DW (stems), and between 0.04 and 6.29 mg kg DW (caps). The obtained results were compared with the provisional tolerable weekly intake for Hg defined by WHO to determine a health risk resulting from regular and long-term consumption of .
野生可食用蘑菇是富含蛋白质、纤维、抗氧化剂的珍贵食物，具有独特的口味和风味。然而，从生态毒理学角度来看，由于它们从环境中积累风险元素和污染物的生物累积能力极高，所以是一种有风险的商品。在本研究中，我们检测了2015 - 2019年觅食季节从斯洛伐克22个不同地点采集的230个 （Scop.）Singer子实体和230个土壤/基质样品中的汞（Hg）污染情况。总汞含量通过冷蒸气原子吸收光谱分析仪AMA 254测定。通过污染因子（C）、地累积指数（I）和潜在环境风险指数（PER）评估污染水平和环境风险。计算了 各个解剖部位的生物累积因子（BAF）。土壤/基质样品中的汞含量在0.02至0.89毫克/千克干重之间，蘑菇样品中茎部的汞含量在0.03至2.83毫克/千克干重之间，菌盖的汞含量在0.04至6.29毫克/千克干重之间。将所得结果与世界卫生组织定义的汞暂定每周耐受摄入量进行比较，以确定长期定期食用 所导致的健康风险。
