关键词: 土壤, 蔬菜, 铬, 转移系数

Abstract: This paper investigated the transfer characteristics of Cr from soil to vegetable based on the investigation from 28 vegetables and its soil in Fujian. The main results were as follows: The average contents of total Cr of soil was 53.61 mg·kg-1, which was lower than the Cr limit for agricultural land in the Chinese soil environmental quality standard (pH<6.5, dryland<150 mg·kg-1). The average content of available Cr of soil was 0.92 mg·kg-1. The Cr contents of edible parts of vegetables ranged between 0.001—0.321 mg·kg-1. The Cr contents of vegetable samples in the investigation areas were all lower than the national standard of food safety. The Cr contents of turnip and swamp cabbage had significant positive correlation with the soil total Cr. The Cr contents of edible parts of most vegetables species had not significant correlation with the soil available Cr. Using the DPS statistical software, the transfer coefficient of Cr from soil to vegetable was categorized into three categories: the low, the medium and the high transfer capacity, which would give scientific guiding to planting vegetables.

Key words: soil, vegetable, Cr, transfer factor