Abst'/> Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China
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Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China

机译：来自中国20个省的肉和肉制品中短链和中链氯化石蜡的膳食暴露

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摘要

AbstractFood intake is one of the main pathways of human exposure to chlorinated paraffins (CPs). This study assessed the dietary exposure for the general Chinese population to short-chain chlorinated paraffin (SCCPs) and medium-chain chlorinated paraffins (MCCPs) through meat and meat products. Twenty samples of meat and meat products from 20 Chinese provinces were collected in 2011. As the sampling sites covered about two-thirds of the Chinese population, the meat samples were considered to be representative of the true characteristics of CPs contamination in Chinese meat products. The concentrations of SCCPs and MCCPs in the meat samples were measured using the comprehensive two-dimensional gas chromatography electron capture negative ionization high-resolution time-of-flight mass spectrometry method. Forty-eight SCCP and MCCP homolog groups were detected in the meat samples. The mean SCCP and MCCP concentrations in all meat samples were 129 ± 4.1 ng g−1wet weight and 5.7 ± 0.59 ng g−1wet weight, respectively. The concentrations of SCCPs and MCCPs varied in samples from different provinces. The geographical distribution of CP concentrations was similar to the distribution of CPs manufacturing plants in China. The most abundant groups of SCCPs in all samples were C10-11Cl6-7, and the most abundant groups of MCCPs in most samples were C14Cl7-8. The possible sources of SCCPs and MCCPs in meat and meat products might be CP-42 and CP-52. The 50th percentile estimated daily intakes of SCCPs and MCCPs through meat consumption for a “standard” Chinese adult male were 0.13 and 0.0047 μg kg−1bw d−1, respectively, both much lower than the tolerable daily intakes (TDIs) for SCCPs and MCCPs. This preliminary risk assessment has indicated that the indirect exposure of SCCPs and MCCPs through meat consumption does not pose significant risk to human health in China.Graphical abstractDisplay OmittedHighlights•SCCPs and MCCPs in meat samples from 20 Chinese provinces have been determined.•The levels of SCCPs and MCCPs were higher than in Japanese samples.•The concentrations of SCCPs and MCCPs in meat from different provinces varied.•There was no significant risk to human health at the current intakes of SCCPs and MCCPs through consuming meat in China.The levels of SCCPs and MCCPs in meat and meat product samples from 20 Chinese provinces were investigated as a preliminary assessment of their risk to the health of the general population.
机译： 摘要 食物摄入是人类接触氯化石蜡（CP）的主要途径之一。这项研究评估了普通中国人通过肉类和肉类产品的饮食摄入短链氯化石蜡（SCCP）和中链氯化石蜡（MCCP）的情况。 2011年共采集了20个来自中国20个省的肉类和肉类产品样品。由于采样地点覆盖了中国三分之二的人口，因此肉类样品被认为代表了中国肉类产品中CPs污染的真实特征。使用全面的二维气相色谱电子捕获负电离高分辨率飞行时间质谱法测量肉样品中的短链氯化石蜡和多氯联苯酚的浓度。在肉样品中检测到48个SCCP和MCCP同源物组。所有肉类样品中的平均短链氯化石蜡和MCCP浓度为129±4.1 ng g − 1 湿重和5.7±0.59 ng g -1 分别为湿重。来自不同省份的样本中短链氯化石蜡和中链氯化石蜡的浓度各不相同。 CP浓度的地理分布与中国CP生产厂的分布相似。在所有样品中，SCCP含量最高的组是C 10-11 Cl 6-7 ，而大多数样品中最丰富的MCCP类别为C 14 Cl 7-8 。肉类和肉类产品中短链氯化石蜡和中链氯化石蜡的可能来源可能是CP-42和CP-52。对于“标准”成年男性，通过食用肉类而获得的短链氯化石蜡和多氯联苯CP50的每日估计摄入量的第50个百分点是0.13和0.0047μgkg -1 bw d -1 分别远低于SCCP和MCCP的每日容许摄入量（TDI）。初步风险评估表明，通过食用肉类间接暴露短链氯化石蜡和中链氯化石蜡不会对中国人类健康构成重大风险。 图形摘要 < ce：simple-para>省略显示 < ce：section-title id =“ sectitle0020”>突出显示 • SCCP a已确定来自20个中国省份的肉类样品中的nd MCCP。 • SCCP和MCCP的水平高于日本样品。 • 来自不同省份的肉类中的短链氯化石蜡和多氯联苯酚的浓度各不相同。 • 在中国目前通过食用肉类而摄入短链氯化石蜡和多氯联苯CPCC不会对人类健康构成重大威胁。 ce：abstract-sec> 肉中SCCP和MCCP的含量对来自中国20个省的肉制品样品进行了调查，以初步评估它们对普通人群健康的危害。

著录项

  • 来源
    《Environmental pollution》 |2018年第2期|439-445|共7页
  • 作者

    Huiting Huang; Lirong Gao; Minghui Zheng; Jingguang Li; Lei Zhang; Yongning Wu; Runhua Wang; Dan Xia; Lin Qiao; Lili Cui; Guijin Su; Wenbin Liu; Guorui Liu;

  • 作者单位

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences,University of Chinese Academy of Sciences;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,University of Chinese Academy of Sciences;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,Jianghan University;

    The Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center of Food Safety and Risk Assessment;

    The Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center of Food Safety and Risk Assessment;

    The Key Laboratory of Food Safety Risk Assessment, Ministry of Health, China National Center of Food Safety and Risk Assessment;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,University of Chinese Academy of Sciences;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,University of Chinese Academy of Sciences;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,University of Chinese Academy of Sciences;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,University of Chinese Academy of Sciences;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,University of Chinese Academy of Sciences;

    State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences,University of Chinese Academy of Sciences;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Short chain chlorinated paraffin; Medium chain chlorinated paraffin; Meat; Dietary intake; Health risk;

    机译：短链氯化石蜡;中链氯化石蜡;肉类;饮食摄入;健康风险;

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