粤东海产品中全氟类新污染物富集特征及健康风险评估  

Bioaccumulation and health risk of per-and polyfluoroalkyl substances in typical seafood from Eastern Guangdong province

作　　者：詹心怡 陈振威 刁洁怡 孙琼萍 林兰芳 谈佩欣 王铁宇 ZHAN Xinyi;CHEN Zhenwei;DIAO Jieyi;SUN Qiongping;LIN Lanfang;TAN Peixin;WANG Tieyu(Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention,Shantou University,Shantou 515063,China;Guangdong Engineering Technology Research Center of Offshore Environmental Pollution Control,Shantou University,Shantou 515063,China)

机构地区：[1]汕头大学海洋灾害预警与防护广东省重点实验室,广东汕头515063 [2]汕头大学广东省近海环境污染控制工程技术研究中心,广东汕头515063

出　　处：《海洋环境科学》2024年第6期937-944,共8页Marine Environmental Science

基　　金：国家自然科学基金项目(42077375,42477410);广东省自然科学基金项目(2024A1515011029)。

摘　　要：全氟和多氟烷基化合物(per-and polyfluoroalkyl substances,PFAS)是一类广受关注且被列入我国重点管控新污染物清单的持久性有机污染物。本研究在粤东海域采集了鱼、虾、贝、蟹等12种典型海产品,并采用固相萃取和高效液相色谱—串联质谱(HPLC-MS/MS)的方法,分析了海产品中的16种PFAS的生物富集特征。研究发现,全氟辛烷磺酸(perfluorooctane sulfonate,PFOS)和全氟丁酸(perfluorobutanoic acid,PFBA)是主要的污染物类型,不同种类海产品对PFAS的富集能力有差异,这可能与捕食关系、迁徙行为和代谢能力差异等因素有关。基于问卷调查发现,煮制、清蒸和油炸是粤东居民最为普遍的海产品烹饪方式,本文进一步评估了海产品烹饪后的健康风险,结果表明,烹饪在一定程度上能够降低海产品中PFAS含量,尤其是降低了全氟羧酸类化合物(perfluoroalkyl carboxylic acids,PFCAs)的含量。居民通过食用海产品摄入PFAS的估计每日摄入量(estimate daily intake,EDI)低于参考剂量,食用海产品对居民造成的健康危害较小。Per-and polyfluoroalkyl substances(PFAS)are emerging persistent organic pollutant that have received substantial attention in recent years.In this study,12 kinds of typical seafood including fish,shrimp,shellfish and crabs were collected in the sea area of eastern Guangdong,and the bioaccumulation characteristics of 16 PFAS in seafood were determined by HPLC-MS/MS.It was found that perfluorooctane sulfonate(PFOS)and perfluorobutanoic acid(PFBA)were dominant,different types of seafood have different bioaccumulation characteristics for PFAS,which might be related to factors such as predation relationship,migration behavior and metabolic capacity.Through a questionnaire survey,we found that boiling,steaming and frying were the most common cooking methods used by residents in eastern Guangdong,and then assessed the health risks of seafood after cooking.The results showed that cooking could reduce the concentration of PFAS in seafood,especially for perfluoroalkyl carboxylic acids(PFCAs).The estimate daily intake(EDI)value of PFAS ingested by residents through consumption of seafood was lower than the reference dose,suggesting a low health risk.

关 键 词：全氟化合物 生物富集 饮食习惯 烹饪方式 健康风险 

分 类 号：X55[环境科学与工程—环境工程]