3种评估方法对呈贡蔬菜铅的风险评估研究

Risk Evaluation of Lead in Vegetables in Chenggong by Three Methods

[目的]探讨采用不同的评估方法对蔬菜中铅的风险评估结果的适应性。[方法]以文献报道的呈贡土壤、蔬菜铅数据为基础,用THQ法、%ADI法、HQ蔬菜法对呈贡蔬菜铅含量进行风险评估。[结果]THQ、%ADI的结果表明,6年大棚和6年以上大棚已经不适宜种植叶菜类蔬菜;HQ蔬菜的结果表明,在6年以下大棚叶菜类蔬菜只能少量食入,而6年大棚和6年以上大棚的已经不可食入。全部结果显示,棚龄越长给其消费人群铅摄入的风险强度越大;儿童的风险强度大于成人。[结论]从计算结果、对ADI的贡献率和公式本身对蔬菜铅的限量看,HQ蔬菜法过于严格,THQ法略显宽松,%ADI法相对适宜用于叶菜类蔬菜重金属健康风险评价。

[Objective] To discuss the adaptability of lead in vegetable risk evaluation by different methods.[Method] On the basis of lead data in soil and vegetables in Chenggong reported by literatures,using THQ method,％ ADI method,HQ蔬菜 method,the risk of lead content in vegetables in Chenggong was evaluated.[Result] THQ、％ ADI results showed that,6 years and above 6 years greenhouse are not suitable for the cultivation of leaf vegetables ; HQ蔬菜 showed that only a small amount of vegetables is edible under the greenhouse less than 6 years.All the results showed that,the risk increased with the longer of greenhouse age; and risk of Children is more serious than adult.[Conclusion] From the calculation results,contribution rate to ADI,limits of formula to lead in vegetables,HQ method is strict,THQ method is somewhat loose,％ ADI is relatively appropriate for risk evaluation of heavy metal in vegetables.