EPA方法的改进及其在测定熟鱼片和生鱼片中微量元素的应用

Improved EPA Methods and Their Application for the Determination of Trace Elements in Cooked and Raw Fish Tissues

文章结合国外方法 EPA200.11与EPA6020建立了适用于处理生物样品的实验方法,采用ICP-MS测定了4种生鱼片和相应熟鱼片中14种微量元素(Cr、Co、Ni、As、Se、Cd、Pb、Zn、Cu、Mo、Ag、Be、V、Ge)的含量,结果发现Pb、Cd和Cu元素的含量均低于标准(GB2762-2012)限量值,同时进行了Pb、Cd和Se元素的EWI值计算,得出Pb、Cd元素的EWI值均低于PTWI值,结果表明食用生鱼片和熟鱼片均对人体无害。采用SPSS11.5对鱼样品中的14种微量元素进行主成分分析,得出Ge、As、Co、Mo和Se(P<0.0500)和V(P>0.0500)元素为所测鱼样品中的主成分元素,并且进行熟鱼片和生鱼片中主成分元素的比较分析,可见蒸煮可以作为降低鱼肉中有害元素含量的一种重要途径。

In this study, a new method for processing biological samples was developed by modifying EPA200.11 and EPA6020 methods. The concentrations of 14 trace elements （ Cr, Co, Ni, As, Se, Cd, Pb, Zn, Cu, Mo, Ag, Be, V, Ge） in 4 raw and cooked fish tissues were determined by ICP-MS. The results showed that the concentrations of Pb, Cd and Cu in the tested samples were all lower than the limited values listed in GB2762-2012. In addition,the EWI values of Pb,Cd and Se elements in raw and cooked fish tissues were calculated. The results turnod out that the EWI values of Pb and Cd elements were lower than PTWI values of these elements. It revealed that the cooked and raw fish did not pose any health risk for the consumers. The results also showed that Ge,As,Co,Mo,Se（P〈0.0500）and V（P 〉0.0500）were the principal component elements by using SPSS11.5. Besides, the principal component elements in the raw fish tissues were compared with these elements in the cooked fish tissues. It was concluded that cooking was an important means of reducing the concentrations of hazard elements in fish tissues.