绿叶植物由于其营养和维生素含量高,在印度通常被用作蔬菜。这项研究,在AmbagarhChowki(印度)进行,调查了52种元素(包括铝,As,Ba,Be,Bi,Ca,Cd,Ce,Co,Cr,Cu,Dy,呃,Eu,Fe,Ga,Gd,Ge,Ho,K,La,Li,卢,Mg,Mn,Mo,Na,Nb,Nd,Ni,P,Pb,Pr,Rb,Sb,Sc,Se,Sm,Sn,Sr,TB,Te,Th,Ti,Tl,Tm,U,V,W,Y,Yb,和锌)在七个叶类蔬菜中,即Amaranthus三色L.,奥利托罗斯L.,CordiamyxaL.,HibiscussabdarifaL.,:)林。,辣木。,技术:采用电感耦合等离子体质谱法(ICP-MS)进行分析。铝等元素的最大浓度,Ba,Be,Bi,Cd,Co,Cr,Fe,Ga,Ge,Li,Mn,Ni,Pb,Sb,Th,Tl,U,V,W,和稀土元素在甘草叶片中观察到,表明了他们最大的积累潜力。相比之下,在H.sabdariffa叶片中发现了最大的As浓度;油茶叶中的Ca和Si;Mg,Sr,三色叶中的Mo;和P,K,Cu,和C.myxa叶片中的锌,分别。21种元素(Cr,Cd,Pb,Ni,Co,V,Cu,Zn,Fe,Mn,Th,Sb,Ba,Be,Li,Sr,Tl,U,Se,Sn,和稀土元素)超过了世界卫生组织设定的允许限值。升高的危险指数值表明显著的非致癌作用。这些元素的来源可以归因于地质因素和农业实践的结合。这项研究强调需要进一步调查在上述地区食用这些蔬菜的潜在健康影响。
Leafy plants are commonly consumed as vegetables in India due to their high nutrient and vitamin content. This study, conducted in Ambagarh Chowki (India), investigated the accumulation potential of 52 elements (including Al, As, Ba, Be, Bi, Ca, Cd, Ce, Co, Cr, Cu, Dy, Er, Eu, Fe, Ga, Gd, Ge, Ho, K, La, Li, Lu, Mg, Mn, Mo, Na, Nb, Nd, Ni, P, Pb, Pr, Rb, Sb, Sc, Se, Sm, Sn, Sr, Tb, Te, Th, Ti, Tl, Tm, U, V, W, Y, Yb, and Zn) in seven leafy vegetable species, namely Amaranthus tricolor L., Corchorus olitorius L., Cordia myxa L., Hibiscus sabdariffa L., Ipomoea batatas (L.) Lam., Moringa oleifera Lam., and Spinacia oleracea L. Technique: Inductively coupled plasma mass spectrometry (ICP-MS) was employed for analysis. The maximum concentrations of elements such as Al, Ba, Be, Bi, Cd, Co, Cr, Fe, Ga, Ge, Li, Mn, Ni, Pb, Sb, Th, Tl, U, V, W, and REEs were observed in S. oleracea leaves, indicating their highest accumulation potential. In contrast, the maximum concentrations of As were found in H. sabdariffa leaves; Ca and Si in M. oleifera leaves; Mg, Sr, and Mo in A. tricolor leaves; and P, K, Cu, and Zn in C. myxa leaves, respectively. Twenty-one elements (Cr, Cd, Pb, Ni, Co, V, Cu, Zn, Fe, Mn, Th, Sb, Ba, Be, Li, Sr, Tl, U, Se, Sn, and REEs) exceeded permissible limits set by the WHO. The elevated hazard index values indicated significant non-carcinogenic effects. The sources of these elements could be attributed to a combination of geological factors and agricultural practices. This study highlights the need for further investigation into the potential health implications of consuming these vegetables in the aforementioned region.