Heavy metals in Lagocephalus spadiceus (Richardson, 1845) from the Beibu Gulf, China: occurrence and health risk assessment

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-11 DOI:10.1016/j.jfca.2025.107505

Yiheng Yang , Liangliang Huang , Shuwen Zhao , Caiguang Wang , Sze Mun Lam , Jianqiang Song , Zhiqiang Wu , Wei Song

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Abstract

The bioaccumulation of heavy metals in marine fish poses significant threats to human health through dietary exposure. In this work, the contents of 8 heavy metals (arsenic (As), cadmium (Cd), chromium (Cr), copper (Cu), mercury (Hg), manganese (Mn), nickel (Ni) and lead (Pb)) in different tissues of Lagocephalus spadiceus from the Beibu Gulf in China were investigated based on length, weight, age, and size of the fish. The estimated recoveries ranged from 94.6 % to 103.2 %. The ANOVA test results indicated significant variations in the heavy metals concentrations in different tissues. The liver exhibited the highest bioaccumulation capacity for most heavy metals (0.03–11.44 mg/kg). Liver tissues were found to contain the highest concentration of As (11.44 mg/kg) while the gills were found to contain the most Mn (1.86 mg/kg). Notably, neither sexual dimorphism nor age-dependent accumulation patterns were observed for most metals. Health risk assessment revealed acceptable hazard indices for muscle consumption but identified potential carcinogenic risks from liver intake.

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中国北部湾Lagocephalus spadiceus （Richardson, 1845）重金属的发生与健康风险评价

重金属在海鱼体内的生物积累通过饮食暴露对人类健康构成重大威胁。本文根据长度、体重、年龄、体型等指标，对北部湾梭子鱼（Lagocephalus spadiceus）不同组织中砷（As）、镉（Cd）、铬（Cr）、铜（Cu）、汞（Hg）、锰（Mn）、镍（Ni）、铅（Pb）等8种重金属的含量进行了研究。加样回收率为94.6 % ~ 103.2 %。方差分析结果表明，不同组织中重金属浓度存在显著差异。肝脏对大多数重金属的生物积累能力最高（0.03 ~ 11.44 mg/kg）。肝组织中砷含量最高（11.44 mg/kg），鱼鳃中锰含量最高（1.86 mg/kg）。值得注意的是，大多数金属既没有两性二态性，也没有年龄依赖的积累模式。健康风险评估揭示了肌肉消耗的可接受危险指数，但确定了肝脏摄入的潜在致癌风险。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.