摘要：Metal ions such as iron and copper are among the key nutrients that must be provided by dietary sources. Numerous foodstuffs have been evaluated for their contributions to the recommended daily allowance both to guide for satisfactory intake and also to prevent over exposure. In the case of heavy metal ions, the focus is often on exposure to potentially toxic levels of ions such as lead and mercury. The aim of this study is to determine target hazard quotients (THQ) from literature reports giving empirical levels of metal ions in table wines using the reference upper safe limit value. Contributions to the THQ value were calculated for seven metal ions along with total values for each wine. Motivations for controlling heavy metal concentrations in gas streams are diverse. Some of them are dangerous to health or to the environment (e.g. Hg, Cd, As, Pb, Cr), some may cause corrosion (e.g. Zn, Pb), some are harmful in other ways (e.g. Arsenic may pollute catalysts). Within the European community the 13 elements of highest concern are As, Cd, Co, Cr, Cu, Hg, Mn, Ni, Pb, Sn and Tl, the emissions of which are regulated in waste incinerators. Some of these elements are actually necessary for humans in minute amounts (Co, Cu, Cr, Ni) whilst others are carcinogenic or toxic, affecting, among others, the central nervous system (Hg, Pb, As), the kidneys or liver (Hg, Pb, Cd, Cu) or skin, bones or teeth (Ni, Cd, Cu, Cr).
