云南省燃煤污染型地方性氟中毒病区镇雄县玉米和辣椒含氟量调查  

Corn and pepper fluorine survey in Zhenxiong county, a coal-burning borne endemic fluorosis area of Yunnan province

作　　者：章丽娟[1] 邓春元[1] 高秀翠[1] 邓云[1] 祖维江[1] 张慧冲[1] 

机构地区：[1]大理学院公共卫生学院流行病与卫生统计学教研室,671000

出　　处：《中国地方病学杂志》2011年第2期202-204,共3页Chinese Jouranl of Endemiology

摘　　要：目的调查云南省燃煤污染型地方性氟中毒（简称地氟病）病区镇雄县玉米、辣椒含氟量，以及经燃煤、拌煤黏土长期烘烤后其含氟量变化，为有效降低氟摄入提供科学依据。方法2010年1～5月，在云南省选择镇雄县以勒、乌峰松林湾、塘房、乌峰五谷4个地氟病病区和非病区大理市下关作为观察地区，每个地区采集新鲜玉米和辣椒各10份，每份样品分别在新鲜，烘烤或晾晒10d、4个月时采用酸浸／电位法测定其含氟量。结果大理市下关，镇雄县以勒、乌峰松林湾、塘房、乌峰五谷5个观察地区新鲜玉米含氟量分别为（1．31±0．13）、（1．65±0．64）、（1．92±0．37）、（2．32±0．49）、（1．98±0．66）mg／kg，地区间比较差异有统计学意义（H=27．871，P〈0．05），处理4个月时含氟量分别为（1．82±0．17）、（26．43±12．03）、（39．27±8．09）、（14．27±4．37）、（14．33±1．73）mg／kg，均明显高于相同地区对应的新鲜玉米含氟量（P均〈0．05），且处理4个月时，不同观察地区玉米含氟量比较差异有统计学意义（H=42．512，P〈0．05）。大理市下关，镇雄县以勒、乌峰松林湾、塘房4个观察地区新鲜辣椒含氟量分别为（3．34±1．08）、（3．44±0．55）、（3．47±0．74）、（3．46±0．93）mg／kg，地区间比较差异无统计学意义（F=0．052，P〉0．05）；处理4个月时含氟量分别为（7．01±1．64）、（226．07±83．69）、（179．36±148．37）、（54．51±34．67）mg／kg，均明显高于相同地区对应的新鲜辣椒含氟量（P均〈0．05），且处理4个月时不同观察地区间辣椒含氟量比较差异有统计学意义（H=28．822，P〈0．05）。结论云南省燃煤污染型地氟病病区镇雄县玉米、辣椒经农户用燃煤、拌煤黏土烘烤后含氟量明显增高。Objective To investigate the corn and pepper fluorine in Zhenxiong county of Yunnan province, as well as the change of corn and pepper fluorine after baked by coal, clay-mixed with coal for a relatively long-term, in order to provide a scientific basis for reducing fluorine intake. Methods The endemic areas of Yile, Wufeng＇s Songlinwan, Tangfang and Wufeng＇ s Wugu in Zhenxiong county, and a non-endemic area Xiaguan in Dali city were selected as study sites. Ten samples of fresh corn and pepper were collected in each region, and fluorine was determined using acid leaching/potentiometry freshly and after baking or drying for 10 days or 4 months, respectively. Results The fluorine content of local fresh corn in Xiaguan of Dali city and Yile, Wufeng＇s Songlinwan, Tangfang, Wufeng＇s Wugu in Zhenxiong county were （1.31 ± 0.13）, （1.65 ± 0.64）, （1.92 ± 0.37）, （2.32 ± 0.49）, （1.98 ± 0.66）mg/kg, respectively, and there were statistically significant differences across the regions（H = 27.871, P 〈 0.05）. The fluorine content of corn samples after baking or drying for 4 months were （1.82 ± 0.17）, （26.43 ± 12.03）, （39.27 ± 8.09）, （14.27 ± 4.37）, （14.33 ± 1.73）mg/kg, respectively, which were significantly higher than that of the fresh corn in the corresponding region（all P 〈 0.05）, and there were statistically significant differences across the regions（H = 42.512, P 〈 0.05）. The fluorine content of the local fresh chili were （3.34 ± 1.08）, （3.44 ± 0.55）, （3.47 ± 0.74）, （3.46 ± 0.93）mg/kg, respectively, in the 4 observed places in Xiaguan of Dali city and Yile, Wufeng＇s Songlinwan, Tangfang in Zhenxiong county, and there were no statistically significant differences across the regions（F = 0.052, P 〉 0.05）. The fluorine content of pepper samples after baking or drying for 4 months were （7.01 ± 1.64）, （226.07 ± 83.69）, （179.36 ± 148.37）, （54.51 ± 34.67）mg/kg, respectively, which were significantly higher than

关 键 词：氟 辣椒属 玉米 烘制 

分 类 号：R599[医药卫生—内科学]