Distribution characteristics of 24 elements in different edible parts of Pseudosciaena crocea from Hangzhou market
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Hangzhou Center for Disease Control and Prevention (Hangzhou Health Supervision Institution) Center for Hygienic Inspection, ZhejiangHangzhou310021, China

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R155

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    Abstract:

    Objective To investigate the distribution characteristics of 24 elements in 5 edible parts of Pseudosciaena crocea from Hangzhou market.Methods From March 2022 to April 2023, 51 Pseudosciaena crocea samples were collected from Hangzhou market. Twenty-four elements in the supraaxial muscle, infraaxial muscle, fish skin, swim bladder and gonad of samples were measured by ICP-MS after microwave digestion. Correlation analysis and principal component analysis were combined to explore the characteristics in the edible parts, such as the correlation between elements, the distribution differences between edible parts.Results In the 5 edible parts, Zn, Fe showed highest average content. The average content of essential trace elements (such as Mn, Fe, Co) and pollution elements (such as Pb, Cd, As) in gonads, fish skin, and swim bladder were higher than muscle parts. Fish skin and gonad samples were both exceeding the limit value at the rate of 3.9%. There were obvious correlations between multiple elements in various edible parts (correlation coefficient was 0.702~0.992). The distributional difference mainly focused on Sr, Ti, Ba, V and other elements.Conclusion There was a certain degree of contamination of Cd in the edible parts of Pseudosciaena crocea samples from Hangzhou market. The distribution of elements showed obvious difference between different edible parts. These characteristics of Pseudosciaena crocea should receive more attention in the contamination monitoring, dietary assessment, resource exploiting, product development and other related work.

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WANG Shuting, GONG Like, XUE Ming, HE Huali, REN Ren. Distribution characteristics of 24 elements in different edible parts of Pseudosciaena crocea from Hangzhou market[J].中国食品卫生杂志,2024,36(8):922-927.

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History
  • Received:May 06,2024
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  • Online: November 13,2024
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