云南省燃煤地方性氟中毒区镇雄县玉米、辣椒氟调查

Q3 Medicine

中华地方病学杂志 Pub Date : 2011-03-20 DOI:10.3760/CMA.J.ISSN.1000-4955.2011.02.027

Zhang Li-juan, Deng Chun-yuan, Gao Xiu-cui, Deng Yun, Zu Wei-jiang, Zhang Hui-chong

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Results The fluorine content of local fresh corn in Xiaguan of Dali city and Yile,Wufeng's Songlinwan, Tangfang, Wufeng's Wugu in Zhenxiong county were (1.31 ± 0.13),(1.65 ± 0.64),(1.92 ±0.37), (2.32 ± 0.49), (1.98 ± 0.66)mg/kg, respectively, and there were statistically significant differences across the regions(H = 27.871, P ＜ 0.05). The fluorine content of corn samples after baking or drying for 4 months were ( 1.82 ± 0.17), (26.43 ± 12.03), (39.27 ± 8.09), ( 14.27 ± 4.37), ( 14.33 ± 1.73)mg/kg, respectively, which were significantly higher than that of the fresh com in the corresponding region(all P ＜ 0.05 ), and there were statistically significant differences across the regions(H = 42.512, P＜ 0.05). The fluorine content of the local fresh chili were (3.34 ± 1.08), (3.44 ± 0.55), (3.47 ± 0.74), (3.46 ± 0.93)mg/kg, respectively, in the 4 observed places in Xiaguan of Dali city and Yile, Wufeng's Songlinwan, Tangfang in Zhenxiong county, and there were no statistically significant differences across the regions (F = 0.052, P ＞ 0.05 ). The fluorine content of pepper samples after baking or drying for 4 months were (7.01 ± 1.64), (226.07 ± 83.69), (179.36 ± 148.37), (54.51 ± 34.67)mg/kg,respectively, which were significantly higher than that of the fresh pepper in the corresponding region(all P ＜ 0.05 ),and there were statistically significant differences across the regions(H = 28.822, P ＜ 0.05). 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The fluorine content of pepper samples after baking or drying for 4 months were (7.01 ± 1.64), (226.07 ± 83.69), (179.36 ± 148.37), (54.51 ± 34.67)mg/kg,respectively, which were significantly higher than that of the fresh pepper in the corresponding region(all P ＜ 0.05 ),and there were statistically significant differences across the regions(H = 28.822, P ＜ 0.05). 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引用次数: 0

摘要

目的了解云南省镇雄县玉米和辣椒氟含量，以及玉米和辣椒经煤、粘土和白蜡混合较长时间烘烤后氟含量的变化情况，为降低氟摄入量提供科学依据。方法选取镇雄县益乐、五峰镇松林湾、塘坊、五峰镇五谷病区和大理市下关非病区作为研究点。在每个地区收集10份新鲜玉米和辣椒样品，分别在新鲜和烘烤或干燥10天或4个月后使用酸浸/电位法测定氟。结果大理市下关和镇雄县宜乐、五峰镇松林湾、塘坊、五峰镇五谷当地鲜玉米氟含量分别为(1.31±0.13)、(1.65±0.64)、(1.92±0.37)、(2.32±0.49)、(1.98±0.66)mg/kg，地区间差异有统计学意义(H = 27.871, P < 0.05)。烘培或干燥4个月后玉米样品氟含量分别为(1.82±0.17)、(26.43±12.03)、(39.27±8.09)、(14.27±4.37)、(14.33±1.73)mg/kg，显著高于相应地区鲜玉米(P均< 0.05)，且各地区间差异有统计学意义(H = 42.512, P< 0.05)。大理市下关和镇雄县义乐、五峰镇松林湾、塘坊4个观测地当地鲜辣椒氟含量分别为(3.34±1.08)、(3.44±0.55)、(3.47±0.74)、(3.46±0.93)mg/kg，地区间差异无统计学意义(F = 0.052, P > 0.05)。烘焙或干燥4个月后辣椒样品的氟含量分别为(7.01±1.64)、(226.07±83.69)、(179.36±148.37)、(54.51±34.67)mg/kg，均显著高于相应地区鲜辣椒(P < 0.05)，且各地区间差异有统计学意义(H = 28.822, P < 0.05)。结论云南镇雄县是燃煤型地方性氟中毒病区，农民用煤和混煤粘土烘烤玉米和辣椒后氟含量明显升高。关键词:氟;辣椒;玉米;Curing-baking处理

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Corn and pepper fluorine survey in Zhenxiong county, a coal-burning borne endemic fluorosis area of Yunnan province

Objective To investigate the com and pepper fluorine in Zhenxiong county of Yunnan province, as well as the change of com and pepper fluorine after baked by coal, clay-mixed with cual for a relatively long-term, in order to provide a scientific basis for reducing fluorine intake. Methods The endemic areas of Yile, Wufeng's Songlinwan, Tangfang and Wufeng's Wugu in Zhenxiong county, and a non-endemic area Xiaguan in Dali city were selected as study sites. Ten samples of fresh corn and pepper were collected in each region, and fluorine was determined using acid leaching/potentiometry freshly and after baking or drying for 10 days or 4 months, respectively. Results The fluorine content of local fresh corn in Xiaguan of Dali city and Yile,Wufeng's Songlinwan, Tangfang, Wufeng's Wugu in Zhenxiong county were (1.31 ± 0.13),(1.65 ± 0.64),(1.92 ±0.37), (2.32 ± 0.49), (1.98 ± 0.66)mg/kg, respectively, and there were statistically significant differences across the regions(H = 27.871, P ＜ 0.05). The fluorine content of corn samples after baking or drying for 4 months were ( 1.82 ± 0.17), (26.43 ± 12.03), (39.27 ± 8.09), ( 14.27 ± 4.37), ( 14.33 ± 1.73)mg/kg, respectively, which were significantly higher than that of the fresh com in the corresponding region(all P ＜ 0.05 ), and there were statistically significant differences across the regions(H = 42.512, P＜ 0.05). The fluorine content of the local fresh chili were (3.34 ± 1.08), (3.44 ± 0.55), (3.47 ± 0.74), (3.46 ± 0.93)mg/kg, respectively, in the 4 observed places in Xiaguan of Dali city and Yile, Wufeng's Songlinwan, Tangfang in Zhenxiong county, and there were no statistically significant differences across the regions (F = 0.052, P ＞ 0.05 ). The fluorine content of pepper samples after baking or drying for 4 months were (7.01 ± 1.64), (226.07 ± 83.69), (179.36 ± 148.37), (54.51 ± 34.67)mg/kg,respectively, which were significantly higher than that of the fresh pepper in the corresponding region(all P ＜ 0.05 ),and there were statistically significant differences across the regions(H = 28.822, P ＜ 0.05). Conclusion Corn and chili fluorine is significantly increased after baked with coal and clay-mixed with coal by farmers in Zhenxiong county, a coal- burning borne endemic fluorosis area of Yunnan province. Key words: Fluorine; Capsicum; Zea mays; Curing-baking processing

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来源期刊

中华地方病学杂志我国对人类健康危害特别严重的地方性疾病：克山病、大骨节病、碘缺乏病、地方性氟中毒、地方性砷中毒、鼠疫、布鲁氏菌病、寄生虫、新冠肺炎等疾病，同时还报道多发性自然疫源性疾病。

CiteScore

1.60

自引率

0.00%

发文量

8714

期刊介绍： The Chinese Journal of Endemiology covers predominantly endemic diseases threatening health of the people in the areas affected by the diseases including Keshan disease, Kaschin-Beck Disease, iodine deficiency disorders, endemic fluorosis, endemic arsenism, plague, epidemic hemorrhagic fever, brucellosis, parasite diseases and the diseases related to local natural and socioeconomic conditions; and reports researches in the basic science, etiology, epidemiology, clinical practice, control as well as multidisciplinary studies on the diseases.