可食用海洋鱼类中的有机酸盐:组织特异分布,物种特异生物积累和人类暴露
Li Zhang1, Cheng Yan2, Jiaxin Ma3
1Guangxi Key Laboratory of Beibu Gulf Marine Resources, Environment and Sustainable Development, Fourth Institute of Oceanography, MNR, Beihai, 536000, PR China.
有机酸 (OPEs) 在鱼类组织中以不同的方式积累,在肝脏中度更高. 由于食用受污染的鱼类,人类暴露的风险很低,这表明息地和饮食驱动OPE积累.
科学领域:
- 环境化学环境化学
- 海洋生物学 海洋生物学
- 生态毒理学 生态毒理学
背景情况:
- 有机酸盐 (OPEs) 是海洋生态系统中广泛存在的新兴污染物.
- 关于野生海洋鱼类中OPE组织特异性积累和相关的人类健康风险的数据有限.
研究的目的:
- 调查北湾15种海洋鱼类中11种OPE的发生和组织特异性积累.
- 评估生物积累因子 (BAF) 和评估人类饮食暴露风险.
主要方法:
- 在鱼组织 (肝脏,肌肉),海水和沉积物中对11个OPE进行了全面分析.
- 对OPE度及其与鱼类生物特性关系的统计分析.
- 计算BAF和估计不同年龄组的人类饮食风险.
主要成果:
- 在鱼肝中,OPE度明显高于肌肉组织.
- 酸 (TPHP) 在肝脏组织中占主导地位,而酸 (TCIPP) 和酸 (TCEP) 在肌肉中占主导地位.
- 对TPHP和TCEP的高BAF表明了强烈的生物积累,其积累模式与鱼类息地和养习惯有关.
- 在所有年龄组中,鱼类中的OPE对人类饮食风险的估计相对较低.
结论:
- 鱼类组织和特定物种的OPE积累受息地和饮食的影响,而不仅仅是生物化学成分.
- 代谢在海洋鱼类的OPE生物积累中起着重要作用.
- 来自北湾的海洋鱼类的消费在OPE暴露方面对人类健康造成的风险很低.
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