净化液处理对豇豆采后多环芳烃(PAHs)的净化效果研究

为降低蔬菜采后体内多环芳烃(PAHs)对人体的危害风险,以豇豆为材料,利用不同浓度洗洁精、食盐、米酒、米醋、植物油及清水分别对豇豆豆荚进行浸洗,通过高效液相色谱-质谱联用法检测豇豆采后体内PAHs的含量,并筛选出豇豆体内PAHs的最佳净化方法。结果表明,米酒和米醋处理对豇豆体内PAHs的去除效果基本一致,其中米酒处理组的∑PAHs（美国环保局公布的优先监测的16种多环芳烃的含量总和）降低68.92%,米醋处理组的∑PAHs降低73.88%,且对萘、二苯并(a,h)蒽和茚并(1,2,3-c,d)芘等均有明显的去除效果;清水浸洗可有效降低豇豆体内的茚并(1,2,3-c,d)芘含量,但会使菲的含量增加;食盐处理使∑PAHs增加了77.15%,主要表现在增加了2、3环PAHs在豇豆体内的积累;植物油处理可降低个别PAHs单体含量,但会引入其他PAHs单体,同时增加∑PAHs含量。毒性当量计算结果表明,米酒能有效降低豇豆体内的PAHs毒性,同时食盐处理也使豇豆体内的PAHs毒性当量降低。米酒和米醋能有效降低豇豆体内∑PAHs和二苯并(a,h)蒽的含量及其毒性当量。

The Purification Effect on Polycyclic Aromatic Hydrocarbons of Post-harvest Vigna unguiculata by Purifying Liquid

To reduce PAHs in vegetables, Vigna unguiculata was used as a material, and different concentrations of detergent, salt, rice wine, rice vinegar, vegetable oil and water were used to dip the pods of V. unguiculata. The PAHs of V. unguiculata were detected by HPLC-MS to screen the optimum purification method of PAHs in V. unguiculata. The removal effect of rice wine and rice vinegar on the PAHs of V. unguiculata was basically the same. In the rice wine and the rice vinegar treatment group, ∑PAHs decreased by 68.92% and 73.88%, respectively. ∑PAHs was the total concentration of 16 polycyclic aromatic hydrocarbons monitored with priority by the United States Environmental Protection Agency. Rice wine and rice vinegar had a remarkable removal effect on naphthalene, diphenyl(a,h) anthracene and hydrazine(1,2,3-c,d) pyrene, etc. Water washing could effectively reduce the content of hydrazine (1,2,3-c,d) pyrene in V. unguiculata, but increase the content of phenanthrene. Salt treatment could increase the ∑PAHs by 77.15%, by increasing the 2 and 3 ring of PAHs accumulation in V. unguiculata. Although the vegetable oil treatment could reduce the content of individual PAHs, but it introduced other PAHs and increased the ∑PAHs. The results of toxicity equivalent calculation showed that rice wine could effectively reduce the PAHs toxicity in V. unguiculata, so could the salt treatment. The rice wine and rice vinegar could effectively reduce the ∑PAHs and dibenzo (a,h) anthracene, as well as their toxic equivalent in V. unguiculata.