[Levels and distribution of short chain chlorinated paraffins in seafood from Dalian, China].
Huan Jing Ke Xue
; 35(5): 1955-61, 2014 May.
Article
en Zh
| MEDLINE
| ID: mdl-25055692
ABSTRACT
Seafood samples were collected from Dalian, China to study the accumulation and distribution characteristics of short chain chlorinated paraffins (SCCPs) by GC/ECNI-LRMS. Sum of SCCPs (dry weight) were in the range of 77-8 250 ng.g-1, with the lowest value in Scapharca subcrenata and highest concentration in Neptunea cumingi. The concentrations of sum of SCCPs (dry weight) in fish, shrimp/crab and shellfish were in the ranges of 100-3 510, 394-5 440, and 77-8 250 ng.g-1 , respectively. Overall, the C10 and C11 homologues were the most predominant carbon groups of SCCPs in seafood from this area,and a relatively higher proportion of C12-13 was observed in seafood with higher concentrations of sum of SCCPs . With regard to chlorine content, Cl1,, CI8 and CI6 were the major groups. Significant correlations were found among concentrations of different SCCP homologues (except C1, vs. Cl10 ) , which indicated that they might share the same sources and/or have similar accumulation, migration and transformation processes.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Parafina
/
Monitoreo del Ambiente
/
Alimentos Marinos
/
Hidrocarburos Clorados
Límite:
Animals
País/Región como asunto:
Asia
Idioma:
Zh
Revista:
Huan Jing Ke Xue
Año:
2014
Tipo del documento:
Article