鸡蛋中全氟化合物残留特征及其风险评估  

Residues and risk assessment of perfluorinated compounds in eggs

作　　者：谢刘伟 张鸿[2] 李静[3] 刘宝林[2] 柴之芳[4] 沈金灿[5] 杨波[3] 

机构地区：[1]深圳大学生命科学学院 [2]深圳大学物理科学与技术学院 [3]深圳大学化学与化工学院,广东深圳518060 [4]中国科学院高能物理研究所,北京100049 [5]深圳出入境检验检疫局食品检验检疫技术中心,广东深圳518045

出　　处：《食品与发酵工业》2015年第1期225-229,共5页Food and Fermentation Industries

基　　金：科技部基础性工作专项计划项目(2013FY113100-3);国家自然科学基金项目(11275130;31201444;21177089)

摘　　要：为探究鸡蛋中全氟化合物(perfluorinated compounds,PFCs)的残留特征及其健康风险,采用离子对萃取与高效液相色谱质谱联用相结合的方法,对全国11个省(直辖市)产地鸡蛋中12种PFCs进行了分析,结果显示:全氟辛烷磺酸(perfluorooctane sulfonate,PFOS)与全氟辛酸(perfluorooctanoic acid,PFOA)是鸡蛋中主要残留物,东部沿海产鸡蛋中ΣPFCs高于内陆,北方产鸡蛋中PFOS含量较高,煮鸡蛋中ΣPFCs仅为生鸡蛋11%。PFOS、PFOA风险评估结果显示,鸡蛋中PFCs对人体不具即时危害。To study the residues of perfluorinated compounds （PFCs） in chicken eggs and the consequent health risks, 12 PFCs species in eggs from 11 provinces （municipality） were analyzed using ion pair extraction combined with high performance liquid chromatography-tandem mass spectrometry （HPLC-MS/MS）. The results indicated that perfluorooctanesulfonates （PFOS） and perfluooctanoic acid （PFOA） were the main residue species in eggs. YPFCs in eggs from east China coast was higher than that from inland, PFOS/∑PFCs in eggs from north China was higher than that from south China. And PFCs concentration in boiled eggs was only 11% of that in raw eggs. The health risk as- sessment to PFOS and PFOA showed that the immediate harm via consuming eggs was minimal.

关 键 词：全氟化合物 鸡蛋 残留特征 全氟辛烷磺酸 全氟辛酸 风险评估 高效液相色谱质谱联用 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程]