食品与发酵工业2015，Vol.41Issue(1)：225-229,5.DOI:10.13995/j.cnki.11-1802/ts.201501043
鸡蛋中全氟化合物残留特征及其风险评估
Residues and risk assessment of perfluorinated compounds in eggs
摘要
Abstract
To study the residues of perfluorinated compounds (PFCs) in chicken eggs and the consequent health risks,12 PFCs species in eggs from 11 provinces (municipality) were analyzed using ion pair extraction combined with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).The results indicated that perfluorooctanesulfonates (PFOS) and perfluooctanoic acid (PFOA) were the main residue species in eggs.ΣPFCs in eggs from east China coast was higher than that from inland,PFOS/ΣPFCs in eggs from north China was higher than that from south China.And PFCs concentration in boiled eggs was only 11％ of that in raw eggs.The health risk assessment to PFOS and PFOA showed that the immediate harm via consuming eggs was minimal.关键词
全氟化合物/鸡蛋/残留特征/全氟辛烷磺酸/全氟辛酸/风险评估/高效液相色谱质谱联用Key words
perfluorinated compounds (PFCs), chicken egg, residue characteristics, perfluorooctane sulfonate (PFOS), perfluorooctanoic acid (PFOA)/ health risk assessment/ high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS)引用本文复制引用
谢刘伟,张鸿,李静,刘宝林,柴之芳,沈金灿,杨波..鸡蛋中全氟化合物残留特征及其风险评估[J].食品与发酵工业,2015,41(1):225-229,5.基金项目
科技部基础性工作专项计划项目(2013FY113100-3) （2013FY113100-3）
国家自然科学基金项目(11275130,31201444,21177089) （11275130,31201444,21177089）
