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Heavy Metal Contents of Vegetables Available on the Markets in Seoul

서울에서 유통 중인 채소류의 중금속 함량에 관한 연구

  • Choi, Chae-Man (Kangnam Agricultural Products Inspection Team, Kangnam Agro-marin Products Inspection Center, Research Institute of Public Health & Environmen) ;
  • Choi, Eun-Jung (Kangnam Agricultural Products Inspection Team, Kangnam Agro-marin Products Inspection Center, Research Institute of Public Health & Environmen) ;
  • Kim, Tae-Rang (Kangnam Agricultural Products Inspection Team, Kangnam Agro-marin Products Inspection Center, Research Institute of Public Health & Environmen) ;
  • Hong, Chae-Kyu (Kangnam Agricultural Products Inspection Team, Kangnam Agro-marin Products Inspection Center, Research Institute of Public Health & Environmen) ;
  • Kim, Jung-Hun (Kangnam Agricultural Products Inspection Team, Kangnam Agro-marin Products Inspection Center, Research Institute of Public Health & Environmen)
  • 최채만 (서울시보건환경연구원 강남농수산물검사소 농산물검사팀) ;
  • 최은정 (서울시보건환경연구원 강남농수산물검사소 농산물검사팀) ;
  • 김태랑 (서울시보건환경연구원 강남농수산물검사소 농산물검사팀) ;
  • 홍채규 (서울시보건환경연구원 강남농수산물검사소 농산물검사팀) ;
  • 김정헌 (서울시보건환경연구원 강남농수산물검사소 농산물검사팀)
  • Received : 2010.09.13
  • Accepted : 2010.11.08
  • Published : 2010.12.31

Abstract

This study was conducted to estimate the heavy metal contents of vegetables available on the markets in Seoul area. Concentrations of mercury (Hg), lead (Pb), cadmium (Cd), arsenic (As), chrome (Cr), nickel (Ni), copper (Cu), and zinc (Zn) were measured in 300 samples using a mercury analyzer and inductively coupled plasma optical emission spectrometer (ICP-OES) after wet digestion. The average values of heavy metals in vegetables were as follows [mean (minimum~maximum), mg/kg]; Hg: 0.0005 (N.D~0.007), Pb: 0.011 (N.D~0.259), Cd: 0.012 (N.D~0.188), As: 0.002 (N.D~0.142), Cr: 0.100 (0.019~0.954), Ni: 0.093 (0.003~1.231), Cu: 1.098 (0.072~36.29), and Zn: 3.48 (0.485~21.31). The heavy metal contents of vegetables available on the markets in Seoul were almost the same as or lower than those reported in other studies. The weekly average intakes of mercury, lead and cadmium from vegetables take 0.44~7.71% of PTWI (Provisional Tolerable Weekly Intakes) that the FAO/WHO Joint Food Additive and Contaminants Committee sets for evaluation of food safety.

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