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Outline
To comprehensively evaluate the contamination levels, spatial distribution characteristics and dietary exposure risks of 3 kinds of heavy metal elements [nickel (Ni), cobalt (Co) and manganese (Mn)] in major spices in Chongqing.
A total of 240 batches of Zanthoxylum bungeanum, Capsicum annuum and Zingiber samples were collected from 4 major regions of Chongqing (Northeast, Southeast, West and main urban area) from 2023 to 2024. The content of Ni, Co and Mn was determined by microwave digestion-inductively coupled plasma mass spectrometry (ICP-MS) following GB 5009.268—2016 National food safety standard-Determination of multiple elements in food. The contamination level was assessed using the single factor index (Pi) method, and Pearson correlation coefficient (PCC) and principal component analysis (PCA) were applied to explore the source relationships among the elements and their spatial distribution patterns. The dietary exposure risk was evaluated using the target hazard quotient/total target hazard quotient (THQ/TTHQ) model.
The 3 kinds of heavy metals showed good linear relationships (r>0.999) within the mass concentration range of 0–100 μg/L. The limits of detection (LOD) and limits of quantitation (LOQ) were 0.0003–0.0030 mg/kg and 0.001–0.010 mg/kg, respectively. Spike recoveries ranged from 92.9% to 103.4%, with relative standard deviation(RSD) less than 5%. The content of Ni, Co and Mn in the tested spices ranged from ND–36.62, ND–9.17 and ND–2169.42 mg/kg, respectively. Obvious spatial distribution differences were observed, with overall higher levels of all 3 kinds of elements in the Southeast region. Correlation analysis indicated a highly significant positive correlation between Ni and Co (r=0.80, P<0.01). PCA further confirmed the high homology of Ni and Co, while Mn had a relatively independent source. Dietary risk assessment showed that the TTHQ of 3 samples (1 chili and 2 gingers) exceeded 1, indicating certain health riskes, with Mn being the primary risk contributor.
The contamination of Ni, Co and Mn in Chongqing-produced spices exhibits distinct spatial distribution characteristics and inter-element correlations. While the overall situation is controllable, localized pollution and variety-specific risks exist. It is recommended to include Mn in the spice safety risk monitoring system and strengthen supervision in high-risk regions.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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