镇雄县部分地区燃煤拌煤黏土对食物中氟含量的影响  

Effect of coal and coal clay on food fluorine contents in Zhenxiong county,Yunnan

作　　者：邓春元[1] 李华娇[2] 刘应会[1] 申元英[1] 章丽娟[1] 

机构地区：[1]大理学院公共卫生学院,云南大理671000 [2]大理学院基础医学院

出　　处：《中国预防医学杂志》2010年第12期1277-1278,共2页Chinese Preventive Medicine

基　　金：大理学院科研基金项目(2009DX45)

摘　　要：目的探讨云南省镇雄县氟中毒区食物中氟含量、分布情况以及燃煤、拌煤黏土烘烤玉米、辣椒对其氟含量的影响,为制定相应防护措施提供科学依据。方法取镇雄县乌峰镇、塘房镇、以勒镇新鲜玉米、辣椒,改造火炉烘烤后的玉米、辣椒各15份,共240份。采用酸浸/电极法测定氟含量、用SPSS 18.0统计软件经配对t检验处理数据。P<0.05为差异有统计学意义。结果同新鲜玉米、辣椒比较,烘烤1周及烘烤4个月的玉米、辣椒氟含量明显增高(P均<0.01),烘烤4个月的玉米氟含量显著高于烘烤1周的玉米氟含量[塘房:(14.13±3.54)mg/kgvs(5.38±0.75)mg/kg,P<0.01;以勒:(26.46±21.62)mg/kgvs(12.85±1.81)mg/kg,P<0.05]。结论玉米、辣椒用燃煤、拌煤黏土烘烤后氟含量显著增高,烘烤时间越长,氟含量越高。Objective To explore the fluorine contents of fresh corn and chili as well as coal or clay baked ones in fluorosis endemic areas.Methods 240 aliquots of corn and chili were randomly harvested and treated in 4 different towns of Zhenxiong county,Yunnan province.The fluorine content of food was analyzed by the method of acid lending or electrode determination.Data was processed with the statistical software of SPSS18.0.Results Fluorine contents increased significantly in coal or clay baked corn and chili than those in fresh ones（P0.01）.The fluorine contents were higher in corn baked for one week than in those baked for four months[（14.13±3.54） mg/kg vs（5.38±0.75） mg/kg,P0.01 in Tangfang town,and（26.46±21.62）mg/kg vs（12.85±1.81） mg/kg,P0.05 in Yile town ].Conclusion Baking food with the coal or clay of fluorosis endemic areas could be one of the major pathologic causes for endemic fluorosis.

关 键 词：拌煤黏土 烘烤 玉米 辣椒 氟 

分 类 号：R155.5[医药卫生—营养与食品卫生学]