The effects of dibutyl phthalate (DBP) on the toxicity and edible quality (e.g., soluble proteins, soluble sugars, and vitamin C) of green and purple lettuce in the presence of polyethylene (PE) fragments were evaluated. The results revealed that PE treatment for 28 days decreased DBP and monobutyl phthalate content in lettuce roots and leaves, but enhanced the inhibitory effects of DBP on root growth and activity, reduced soluble protein and sugar content in lettuce leaves, and increased vitamin C content in lettuce leaves. Scanning and transmission electron microscopies revealed that PE only adhered to the root surface and did not enter the lettuce roots. Moreover, separation of the cell wall was aggravated in lettuce roots treated with DBP+PE, but not in lettuce treated with individual DBP or PE, and even led to the expansion of endoplasmic reticulum vesicles and cell rupture. Gaussian analysis indicated that PE interacted with DBP molecules through van der Waals interactions, which decreased DBP transport from the culture solution into the lettuce roots. In addition, purple lettuce was more sensitive to exogenous pollutants than green lettuce. This study provides new insights for food safety related to DBP fate and toxicity under PE stress.

评估了聚乙烯 (PE) 碎片存在下邻苯二甲酸二丁酯 (DBP) 对绿色和紫色生菜的毒性和食用品质（例如可溶性蛋白质、可溶性糖和维生素 C）的影响。结果表明，PE处理28 d降低了生菜根和叶中DBP和邻苯二甲酸单丁酯的含量，但增强了DBP对根系生长和活动的抑制作用，降低了生菜叶中可溶性蛋白和糖含量，增加了生菜中维生素C含量。生菜叶。扫描和透射电子显微镜显示，PE仅粘附在根部表面，并未进入生菜根部。此外，DBP+PE处理的生菜根部细胞壁分离加剧，而单独DBP或PE处理的生菜根部细胞壁分离不加剧，甚至导致内质网囊泡扩张和细胞破裂。高斯分析表明，PE 通过范德华相互作用与 DBP 分子相互作用，从而减少 DBP 从培养液到生菜根部的转运。此外，紫色生菜对外源污染物的敏感性高于绿色生菜。这项研究为 PE 胁迫下与 DBP 命运和毒性相关的食品安全提供了新的见解。