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目的分析2011-2015年南京市市售蔬菜中农药残留状况并开展膳食暴露分析,为保障蔬菜安全、加强监管提供科学依据。方法根据《国家食品污染物和有害因素风险监测工作手册》并结合南京市实际情况,采集具有代表性的蔬菜样品共500份,按照标准操作程序检测24种农药残留,分析市售蔬菜农药残留现状,结合居民蔬菜消费情况对人体膳食摄入农药的风险进行分析评估。结果不同种类蔬菜农药残留检出率差异有统计学意义(P<0.001),茎类和芸薹类蔬菜农药超标率较高,茎类蔬菜有机磷农药超标率达9.7%。蔬菜中拟除虫菊酯类农药检出率较高,其中联苯菊酯检出率高达28.6%。若以蔬菜中每种农药残留的平均值来估算,则乐果、氯氰菊酯、氯菊酯和磷胺的日摄入量相对较高,但上述农药%ARf D和IFSc均小于1。结论南京市售蔬菜中各类农药残留引起的膳食摄入风险均在可接受范围内,需重点加强对高毒农药的监督管理,使蔬菜中农药残留引起的风险降到最低。
Objective To analyze the status of pesticide residues in vegetables sold in Nanjing from 2011 to 2015 and analyze the dietary exposures in order to provide a scientific basis for ensuring the safety of vegetables and strengthening supervision. Methods According to the “Handbook of National Food Contamination and Hazard Risk Monitoring” and combined with the actual situation in Nanjing City, a total of 500 samples of vegetables were collected and 24 pesticide residues were detected according to standard operating procedures. The status quo of pesticide residues in commercial vegetables , Combined with the consumption of vegetables on human consumption of pesticides on the human body to assess the risk assessment. Results There were significant differences in the detection rates of pesticide residues in different types of vegetables (P <0.001). The excessive pesticides in the stems and the vegetables in the Brassica vegetables were higher than those in the vegetables and 9.7% in the vegetables. Pyrethroid pesticides in vegetables higher detection rate, of which bifenthrin detection rate as high as 28.6%. The daily intake of dimethoate, cypermethrin, permethrin, and phosphamidamine is relatively high, based on the average of each pesticide residue in vegetables, but the% ARf D and IFSc of the above pesticides are both less than one. Conclusion The risks of dietary intake caused by all kinds of pesticide residues in commercially available vegetables in Nanjing are within the acceptable range. The supervision and management of highly toxic pesticides should be emphasized to minimize the risks caused by pesticide residues in vegetables.