云南省燃煤污染型地方性氟中毒病区镇雄县玉米和辣椒含氟量调查

目的 调查云南省燃煤污染型地方性氟中毒(简称地氟病)病区镇雄县玉米、辣椒含氟量,以及经燃煤、拌煤黏土长期烘烤后其含氟量变化,为有效降低氟摄入提供科学依据.方法 2010年1-5月,在云南省选择镇雄县以勒、乌峰松林湾、塘房、乌峰五谷4个地氟病病区和非病区大理市下关作为观察地区,每个地区采集新鲜玉米和辣椒各10份,每份样品分别在新鲜,烘烤或晾晒10 d、4个月时采用酸浸/电位法测定其含氟量.结果 大理市下关,镇雄县以勒、乌峰松林湾、塘房、乌峰五谷5个观察地区新鲜玉米含氟量分别为(1.31±0.13)、(1.65±0.64)、(1.92±0.37)、(2.32±0.49)、(1.98±0.66)mg/kg,地区间比较差异有统计学意义(H=27.871,P＜0.05),处理4个月时含氟量分别为(1.82±0.17)、(26.43±12.03)、(39.27±8.09)、(14.27±4.37)、(14.33±1.73)mg/kg,均明显高于相同地区对应的新鲜玉米含氟量(P均＜0.05),且处理4个月时,不同观察地区玉米含氟量比较差异有统计学意义(H=42.512,P＜0.05).大理市下关,镇雄县以勒、乌峰松林湾、塘房4个观察地区新鲜辣椒含氟量分别为(3.34±1.08)、(3.44±0.55)、(3.47±0.74)、(3.46±0.93)mg/kg,地区间比较差异无统计学意义(F=0.052,P＞0.05);处理4个月时含氟量分别为(7.01±1.64)、(226.07±83.69)、(179.36±148.37)、(54.51±34.67)mg/kg,均明显高于相同地区对应的新鲜辣椒含氟量(P均＜0.05),且处理4个月时不同观察地区间辣椒含氟量比较差异有统计学意义(H=28.822,P＜0.05).结论 云南省燃煤污染型地氟病病区镇雄县玉米、辣椒经农户用燃煤、拌煤黏土烘烤后含氟量明显增高.

Abstract：

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.