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《CHONGQING ENVIRONMENTAL SCIENCE》 1998-04
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Preliminary Study on the Accumulation of Mercury in Several Summer Vegetalbes

Liu Deshao,Qing Changle,Wang Dingyong(College of Resources and Environment,Southwest Agricultural University,Chongqing 400716)  
ix kinds of Summer vegetable including lettuce,red linespinach,cucumber,pepper,cow pea,green bean were studied in this paper.The results indicated that the average Hg content of the six kinds of vegetable were 0.00347~0.00637mg/kg in natural conditions,of which pepper was the highest and cucumber was the lowest in Hg content.The accumulated value of Hg in the edible parts was the highest in different parts of the six kinds of vegetable,of which Hg accumulated value was more than 68% in leaf vegetables and 59% in bean or fruit vegetables,respectively.The results of pot experinment showed that the Hg content in green pepper was the highest and that in the lettuce was the lowest among three seedings of vegetable.While the lettuce could accumulate 0.0127 mg Hg/kg in its leaves,and had been excess the Food Health Standard Value(GB186787,0.01mg/kg FW),under a relative high air Hg conditions(57.6ng Hg/m3)in pot experiment.The Hg content of the vegetable highly increased under a high air Hg and high soil Hg conditions.It implied that more Hg would transfer into food chain and harm the ecosystem.
【CateGory Index】: S630.1
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