摘要
辣椒在敞煤烘烤过程中对氟化物具有显著的富集能力,被认为是我国西南燃煤污染型氟中毒人群主要的暴露途径。为探究烘烤后辣椒中氟化物对人体健康效应的差异,本研究模拟敞煤烘烤辣椒的过程,观测辣椒氟含量随烘烤时长的富集变化,应用生理原理消化法(physiologically based extraction test,PBET)进行体外消化,并以美国环境保护局(United States Environmental Protection Agency,US EPA)的目标危害系数(target hazard quotient,THQ)不引起健康风险(THQ<1)为基准,推导含氟化物辣椒最大日摄入量。结果表明,辣椒在敞煤烘烤过程中对氟化物具有显著的富集作用,最高值达到91.52 mg·kg^(-1),相比对照组增加了13倍~51倍,烘烤后辣椒氟含量23.19~91.52 mg·kg^(-1)均超过我国限值标准(1.0 mg·kg^(-1))(P<0.01),且辣椒中氟含量与燃煤烘烤时间呈显著正相关关系(r=0.992,P<0.01);辣椒中氟经胃肠消化后,溶出量随着燃煤烘烤时间增加而增加,达到显著差异水平(肠:r=0.951,P<0.01;胃:r=0.949,P<0.01),胃阶段与肠阶段溶出浓度呈正相关(r=0.960,P<0.01),但燃煤烘烤时长未显著影响辣椒中氟化物溶出比例,即实际可吸收量比值(64%~83%)与烘烤时间不相关(P>0.05);辣椒中氟在不同的消化阶段生物可给性的大小为胃阶段(53.46%)>肠阶段(19.3%)(P<0.01),辣椒中氟的消化溶解主要在胃阶段;此外,随着烘烤时间的增加,食用燃煤烘烤后辣椒的健康风险阈值持续降低(r=-1,P<0.01),其中儿童健康风险阈值最小。基于生物可给性,各人群食用燃煤烘烤富氟辣椒的健康风险阈值约提升了31%。
Chili pepper can absorb fluoride during coal-drying,which is considered to be the main exposure route of coal-burning fluorosis in southwest China.In order to explore the effects of fluoride of coal-roasted pepper on human health,the process of pepper roasting was simulated,and the changes of fluoride content in pepper were observed by time.The physiologically based extraction test(PBET)was used in vitro digestion.The United States Environmental Protection Agency(US EPA)target hazard quotient(THQ)equal to 1 was employed to infer the maximum daily intake of pepper containing fluoride.The results showed that the fluoride content of pepper in the coal roasting process was significant,with the highest value of 91.52 mg·kg^(-1),which was 13~51 times higher than that in the control group.The fluoride content of all coal roasting samples exceeded the limit value(1.0 mg·kg^(-1))(P<0.01).There was a significant positive correlation between the fluoride content of pepper and the roasting time(r=0.992,P<0.01).The bigger dissolution amount of fluoride in pepper with longer roasting time was observed in gastrointestinal digestion test,reaching a significant difference level(intestines:r=0.951,P<0.01;stomach:r=0.949,P<0.01).There was a positive correlation between the digestion concentration in stomach stage and intestinal stage(r=0.960,P<0.01),but roasting time had no significant effect on the dissolution proportion of fluoride in pepper.That is,the ratio of actual absorbable quantity(64%~83%)was not correlated with roasting time(P>0.05).The bioaccessiblity of fluoride in pepper at different stages of digestion was stomach stage(53.46%)>intestine stage(19.3%)(P<0.01).The digestion and dissolution of fluoride in pepper were mainly in stomach stage.In addition,with the increase of roasting time,the threshold of health risk of burning coal roasted pepper continued to decrease(r=-1,P<0.01),and the threshold of health risk of children was the least.Based on bioavailability,the health risk threshold of coal-roasted fluorine-rich peppers increased by about 31%for all populations.
作者
黄彤彤
王文台
杨俊林
秦旭
杨婷
王建莹
涂成龙
Huang Tongtong;Wang Wentai;Yang Junlin;Qin Xu;Yang Ting;Wang Jianying;Tu Chenglong(School of Public Health,The Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou Medical University,Guiyang 550025,China;Toxicity Testing Center of Guizhou Medical University,Guiyang 550025,China)
出处
《生态毒理学报》
CAS
CSCD
北大核心
2023年第4期401-410,共10页
Asian Journal of Ecotoxicology
基金
国家自然科学基金资助项目(42167059,41967051)。
关键词
氟
辣椒
健康风险评价
生物可给性
燃煤烘烤
fluoride
pepper
health risk assessment
bioaccessibility
coal roasting
