Species characteristics of lead in sea foods collected from coastal water of Fujian, Southeastern of China.
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 Pb(2+), and another half of samples were detected to have both Pb(2+) 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 Pb(2+). 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 Pb(2+), the effect of TML in sea foods on the human health should be paid more attention in the future.
Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350116, China.
Ye
Y
He
Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350116, China.
Zhiqiang
Z
Chen
Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350116, China.
Fan
F
Mo
Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350116, China.
Limei
L
Huang
Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350116, China.
LiangJun
L
Xu
China National Center for Food Safety Risk Assessment, Beijing 100022, China.
Yongning
Y
Wu
Fujian Entry-Exit Inspection &Quarantine Bureau, Fuzhou, Fujian 350002, China.
Zhimin
Z
Xue
Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350116, China.
FengFu
F
Fu
D000818:Animals; D002104:Cadmium / Q000302:isolation & purification / Q000633:toxicity; D002681:China; D003445:Crustacea; D004784:Environmental Monitoring; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D007854:Lead / Q000302:isolation & purification* / Q000633:toxicity; D017747:Seafood / Q000032:analysis*; D012758:Shellfish; D014874:Water Pollutants, Chemical / Q000302:isolation & purification* / Q000633:toxicity
D014874:Water Pollutants, Chemical; D002104:Cadmium; D007854:Lead