云南部分蔬菜中氟积累特征及其成因初步分析  

Investigation of fluorine accumulation in some vegetables in Yunnan, China

作　　者：何锋[1] 段昌群[1] 侯永平[1] 

机构地区：[1]云南大学生命科学学院暨云南生物资源保护与利用国家重点实验室培育基地,昆明云南650091

出　　处：《生态环境》2004年第3期327-329,共3页Ecology and Environmnet

基　　金：国家基础科学研究重大项目(2003CB145103-04);国家自然科学基金项目(30270284);云南省自然科学基金重点项目(2002C0001Z);云南大学重点科研项目(2002SM010Z)

摘　　要：对云南蔬菜产区部分蔬菜进行了分析,发现氟残留量普遍超过了1 mg/kg。在所检测的蔬菜中,菠菜的水溶性氟平均含量最高,为13.18 mg/kg。就叶菜类不同组织器官来看,氟的分布是:叶中的氟残留量>根中的氟残留量>茎中的氟残留量(以干质量计算);就不同叶位来看,从老叶到幼叶氟残留量有逐渐下降的趋势。结合蔬菜产地的土壤分析结果,认为蔬菜中氟残留量不仅与土壤氟含量有关,而且还可能与施肥状况、蔬菜类别有关。文章还提出了减少蔬菜中氟残留量的对策。Fluorine in some vegetables of Yunnan had been determined in this paper, and it was found fluorine concentration in most of vegetables exceeded the national hygienic standard (1 mg/kg). Among all of vegetables determined, spinach had the highest fluorine concentration, up to 13.18 mg/kg. In leaf vegetables, generally fluorine contents of leaf>root>stem (dry weight). Fluorine level decreased gradually from the older leaves to the younger leaves at the same vegetable. According to the analytical results of the properties of the soil that the vegetables grew, it was suggested that fluorine accumulation in vegetables should be relevant to not only the water-soluble fluorine content but also the fertilization status. Some measures for fluorine control were also discussed.

关 键 词：云南 蔬菜 水溶氟 残留 

分 类 号：X56[环境科学与工程—环境工程]