Occurrence of organotin compounds in seafood from Hong Kong market
2020
Chung, Stephen W.C. | Lau, Jason S.Y. | Lau, Jasmine P.K.
The degree of organotin compounds (OTCs), including dibutyltin, tributyltin, triphenyltin and dioctyltin, contamination in seafood purchased in 2017 and 2018 from Hong Kong market was studied. Edible portions of 341 seafood samples, including fish, crustaceans and molluscs, were used for analysis by gas chromatograph coupled to an inductively coupled plasma mass spectrometry (GC-ICP/MS). The method detection limits and quantification limits of OTCs were below or equal to 0.25 and 1.0 μg Sn kg⁻¹ respectively. Triphenyltin accounted for the majority amongst other OTCs and was detected in 53% of samples. In general, mean total OTCs levels of fish (24 μg Sn kg⁻¹) were higher than crustaceans (14 μg Sn kg⁻¹) and molluscs (15 μg Sn kg⁻¹). The highest detected levels of triphenyltin, tributyltin, dibutyltin and dioctyltin were found to be 480, 24, 4.5 and 0.89 μg Sn kg⁻¹ in a mangrove snapper, noodle fish, coral clam and giant grouper respectively.
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