Species characteristics of lead in sea foods collected from coastal water of Fujian, Southeastern of China.
Species characteristics of lead in sea foods collected from coastal water of Fujian, Southeastern of China.
复制标题
福建沿海水产品中铅的物种特征
DOI：
10.1038/srep33294
复制
发表时间：
2016-09-14
影响因子：
4.6
通讯作者：
Fu F
中科院分区：
文献类型：
--
作者：
He Y;Chen Z;Mo F;Huang L;Xu L;Wu Y;Xue Z;Fu F
Various sea foods including fish, shellfish and shrimp were collected from different coastal areas of Fujian in China, and their Pb species characteristics were investigated in detail. The results indicated that there are two different species characteristics of Pb existing in sea food samples. About half of samples were detected to have only Pb2+, and another half of samples were detected to have both Pb2+and trimethyl lead (TML). The results also revealed that Pb species characteristics in the sea foods rather depend on the species of sea food than the sampling area. In comparison with shellfish/shrimp samples, fish samples have higher concentrations of TML and Pb2+. Especially, the average concentration of TML in the TML-detected fish samples is about 3 times of that in the TML-detected shellfish/shrimp samples, indicating that fish has stronger ability to uptake and accumulate TML. The concentrations of total lead in all samples are lower than the maximum allowable limit of national standard, suggesting that the sea foods collected from Fujian are safe for consumption. By considering that TAL has more toxicity than Pb2+, the effect of TML in sea foods on the human health should be paid more attention in the future.
登录
查看更多内容
影响因子：
2.9
作者：
Behbahani, Mohammad;Hassanlou, Parmoon Ghareh;Zadeh, Salman Hassan
通讯作者：
Zadeh, Salman Hassan
影响因子：
4.3
作者：
Cherfi, Abdelhamid;Abdoun, Samira;Gaci, Ouardia
通讯作者：
Gaci, Ouardia
巯基修饰磁性金属有机骨架吸附剂的制备用于火焰原子吸收光谱法萃取分析食品样品中的铅
影响因子：
8.8
作者：
Wang, Yang;Chen, Huanhuan;Hu, Xiaoya
通讯作者：
Hu, Xiaoya
影响因子：
4.1
作者：
Chang, Lan-Fang;Jiang, Shiuh-Jen;Sahayam, A. C.
通讯作者：
Sahayam, A. C.
使用三正丙基氯化铅作为内标，通过毛细管 GC-ICPMS 同时形成多种有机和无机铅和汞形态的替代热扩散接口
影响因子：
7.4
作者：
Yan, Dong;Yang, Limin;Wang, Qiuquan
通讯作者：
Wang, Qiuquan