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Evaluation of the mercury contamination in mushrooms of genus Leccinum from two different regions of the world: Accumulation, distribution and probable dietary intake

文献类型： 外文期刊

作者： Falandysz, Jerzy 1 ; Zhang, Ji 2 ; Wang, Yuanzhong 2 ; Krasinska, Grazyna 1 ; Kojta, Anna 1 ; Saba, Martyna 1 ; Shen, 1 ;

作者机构： 1.Univ Gdansk, Lab Environm Chem & Ecotoxicol, PL-80952 Gdansk, Poland

2.Yunnan Acad Agr Sci, Inst Med Plants, Kunming 650200, Peoples R China

3.Yuxi Normal Univ, Coll Resources & Environm, Yuxi 653100, Yunnan, Peoples R China

4.Yunnan Agr Univ, Coll Agron & Biotechnol, Kunming 650201, Peoples R China

关键词： Foraging;Fungi;China;Poland;Leccinum

期刊名称：SCIENCE OF THE TOTAL ENVIRONMENT （ 影响因子：7.963； 五年影响因子：7.842 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： This study focused on investigation of the accumulation and distribution of mercury (Hg) in mushrooms of the genus Leccinum that emerged on soils of totally different geochemical bedrock composition. Hg in 6 species from geographically diverse regions of the mercuriferous belt areas in Yunnan of SW China, and 8 species from the non-mercuriferous regions of Poland in Europe was measured. Also assessed was the probable dietary intake of Hg from consumption of Leccinum spp., which are traditional organic food items in SW China and Poland. The results showed that L. chromapes, L. extremiorientale, L. griseum and L. rugosicepes are good accumulators of Hg and the sequestered Hg in caps were up to 4.8, 3.5, 3.6 and 4.7 mg Hg kg(-1) dry matter respectively. Leccinum mushrooms from Poland also efficiently accumulated Hg with their average Hg content being an order of magnitude lower due to low concentrations of Hg in forest topsoil of Poland compared to the elevated contents in Yunnan. Consumption of Leccinum mushrooms with elevated Hg contents in Yunnan at rates of up to 300 g fresh product per week during the foraging season would not result in Hg intake that exceeds the provisional weekly tolerance limit of 0.004 mg kg(-1) body mass, assuming no Hg ingestion from other foods. (C) 2015 Elsevier B.V. All rights reserved.

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