浙江沿海地区海产品卤代咔唑赋存及风险评估

Occurrence and Risk Assessment of Polyhalogenated Carbazoles in Seafood from the Coastal Areas of Zhejiang Province

摘要:

运用气相色谱-三重四极杆串联质谱法研究海产品中卤代咔唑（Polyhalogenated Carbazoles；PHCZs）分布特征，调查了浙江沿海地区24个品种共计389个海产品样本中PHCZs含量，并结合浙江省居民水产消费量，进行了初步的膳食暴露风险评估。结果显示：所有海产品样品中PHCZs检出率为100%，含量范围为0.43~18.44 μg/kg以湿重计（Wet Weight；ww）。不同海产品PHCZs含量存在差异，具体表现为鱼类样品中Σ9PHCZs均值为5.58 μg/kg ww，甲壳类样品均值为3.35 μg/kg ww，软体类样品均值为4.56 μg/kg ww。此外，在检测的9种PHCZs中，3,6-溴代咔唑是海产品中检出率最高且浓度也最大的单体。风险评估表明，毒性当量均低于欧盟食品安全委员会规定的最高限量，膳食暴露值均低于食品添加剂委员会规定的每月容许摄入量。综上，浙江沿海地区海产品中卤代咔唑的毒性较低，膳食暴露风险较小，总体处于安全水平。

Abstract:

In this study, gas chromatography-triple quadrupole tandem mass spectrometry was used to study the distribution characteristics of polyhalogenated carbazoles (PHCZs) in seafood. A total of 389 samples belonging to 24 species collected from the coastal areas of Zhejiang Province were investigated to examine their PHCZs concentration, o and a preliminary dietary exposure risk assessment was carried out in combination with the consumption of aquatic products by the residents in Zhejiang Province c. The results showed that the detection rates of PHCZs in all the seafood samples were 100%, with the content ranging from 0.43 to 18.44 μg/kg (Wet Weight; ww). The contents of PHCZs varied among the different kinds of sea food products, that is, the mean value of Σ9PHCZs in fish samples, shellfish samples, and molluscs samples were 5.58 μg/kg ww, 3.35 μg/kg ww, and 4.56 μg/kg ww, respectively. In addition, 3,6-bromocarbazole was the monomer with the highest detection rate and concentration in seafood. The risk assessment revealed that the toxic equivalent was lower than the maximum limit set by the European Food Safety Commission, and the dietary exposure values were lower than the acceptable monthly intake set by the Food Additives Commission. Taken together, the toxicity of PHCZs in seafood from the coastal areas of Zhejiang province is relatively low, the risk of dietary exposure is small, and the leve; of PHCZs is generally at a safe level.