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Levels and Distribution of Short Chain Chlorinated Paraffins in Seafood from Dalian,China
Author(s): YU Jun-chao, WANG Thanh, WANG Ya-wei, MENG Mei, CHEN Ru, JIANG Gui-bin, Environment Research Institute, Shandong University, State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences
Pages: 1955-
1961
Year: 2014
Issue:
5
Journal: Chinese Journal of Environmental Science
Keyword: short-chain chlorinated paraffins(SCCPs); seafood; accumulation; distribution; correlation;
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. Σ 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 Σ 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 C10and C11 homologues were the most predominant carbon groups of SCCPs in seafood from this area,and a relatively higher proportion of C12-13was observed in seafood with higher concentrations of Σ SCCPs. With regard to chlorine content,Cl7,Cl8and Cl6were the major groups. Significant correlations were found among concentrations of different SCCP homologues( except Cl5vs. Cl10),which indicated that they might share the same sources and / or have similar accumulation,migration and transformation processes.
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