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研究生:葉聰翰
研究生(外文):Chung-Han Yeh
論文名稱:水產品中有機錫之分析及風險評估
論文名稱(外文):Analysis and Risk Assessment of Organotin Compounds in Seafood
指導教授:王維賢
學位類別:碩士
校院名稱:國立中山大學
系所名稱:海洋資源學系研究所
學門:自然科學學門
學類:海洋科學學類
論文種類:學術論文
論文出版年:2002
畢業學年度:90
語文別:中文
論文頁數:67
中文關鍵詞:水產品有機錫風險評估空白
外文關鍵詞:risk assessmentorganotinseafoodblank
相關次數:
  • 被引用被引用:12
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摘要
本研究以格林納試劑烷基化衍生法,配合氣相層析/火焰光度偵測器分離並偵測三丁基錫、二丁基錫、單丁基錫、三苯基錫、二苯基錫與單苯基錫等六種有機錫含量,並由文獻與統計資料估算平均體重、水產品食用量與可承受攝入量(TDI),據以計算水產品中有機錫的最大可容許殘留量(TRAL)。
分析結果顯示,水產品中三丁基錫含量介於N.D~48.36 ng Sn/g wet wt.,二丁基錫含量介於N.D~36.68 ng Sn/g wet wt.,單丁基錫含量介於N.D~79.19 ng Sn/g wet wt.,三苯基錫含量介於N.D~225.53 ng Sn/g wet wt.,二苯基錫含量介於N.D~128.16 ng Sn/g wet wt.,單苯基錫含量介於N.D~95.44。(TBT+DBT)的TDI共計14.18 ng Sn/ Kg bw/day,台灣地區居民平均體重54.42 公斤,平均每人每日水產品消費量為127.59克,可求出TARL=44.27 ng Sn/g wet wt,所有的71件樣品中,只有4件樣品的(TBT+DBT)含量超出此值;將樣品的(TBT+DBT)含量依食用比例加權平均,求得其平均值為3.87 ng Sn/g wet wt.,低於TARL。風險評估的結果顯示,台灣地區水產品的有機錫含量尚未達到危害人體健康的程度。
本研究的其他結論包括:水產品的烹煮過程並不影響其有機錫含量與組成,分析過程的三丁基錫空白值來自格林納試劑,此外,水產品有機錫含量與水產品大類、採樣地點及棲息地等因素的相關性,也加以討論之。
Abstract
This study concerns contents of several organotin compounds, monobutyltin (MBT), dibutyltin (DBT), tributyltin (TBT), monophenyltin (MPhT), diphenyltin (DPhT) and triphenyltin (TPhT), in seafood. Seafood samples were collected from markets and coastal zone in Taiwan, and contents of organotins were analyzed by Grignard reagent derivation coupled with GC/FPD. Besides, the tolerable daily intake (TDI) of (TBT+DBT), mean body weight of Taiwan citizen and the consumption of seafood were used to derive the tolerable average residue level (TARL) of the compounds. The risk assessment was implemented by comparing the content to TARL.
The contents of TBT, DBT, MBT, TPhT, DPhT and MPhT in seafood ranged N. D~48.36 ng Sn/g wet wt., N. D~36.68 ng Sn/g wet wt., N. D~79.19 ng Sn/g wet wt., N. D~225.53 ng Sn/g wet wt., N. D~128.16 ng Sn/g wet wt., N. D ~ 95.44 ng Sn/g wet wt., respectively. Reference survey showed that mean body weight of Taiwan citizen is 54.42 Kg, and seafood consumption rate is 127.59 g/day/person. A TARL of 44.27 ng Sn/g wet wt. is derived accordingly. Of all the 71 samples, only 4 contain more (TBT+DBT) than the TARL. On the other hand, (TBT+DBT) contents weighed by consumed ratio averaged 3.87 ng Sn/g wet wt., which is far under the TARL. Different visions lead to the same conclusion that (TBT+DBT) content of seafood in Taiwan is far away from dangerous level.
This study also concluded that cooking process doesn’t affect the contents of organotin compounds of seafood, and the Grignard reagents contribute to the TBT blank signal. Furthermore, the independence between organotins and factors such as classifications, sampling area or habitat was discussed.
目錄
中文摘要‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧Ⅰ
英文摘要‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧Ⅱ
目錄‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧Ⅲ
表目錄‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧Ⅴ
圖目錄‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧Ⅵ
壹、前言‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧1
一、環境中有機錫的來源‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧1
二、有機錫化合物的毒性與污染‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧7
三、有機錫化合物的分析方法‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧13
四、風險評估的方法‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧16
貳、材料與方法‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧19
一、藥品與試劑‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧19
二、儀器與設備‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧20
三、採樣及分析方法‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧21
四、品管‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧23
五、高溫烹煮的效應‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧24
六、風險評估‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧24
參、結果‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧26
一、有機錫分析‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧26
二、平均體重‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧42
三、水產品消費量與種類組成‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧47
四、風險評估‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧47
肆、討論‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧53
一、品管‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧53
二、烹煮效應‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧55
三、採樣之季節因素‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧55
四、有機錫含量之差異分析‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧56
五、與其他文獻之比較‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧58
六、風險評估‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧60
伍、參考文獻‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧64
陸、附錄‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧67
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