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博碩士論文 etd-0712102-113742 詳細資訊
Title page for etd-0712102-113742
論文名稱
Title
水產品中有機錫之分析及風險評估
Analysis and Risk Assessment of Organotin Compounds in Seafood
系所名稱
Department
畢業學年期
Year, semester
語文別
Language
學位類別
Degree
頁數
Number of pages
67
研究生
Author
指導教授
Advisor
召集委員
Convenor
口試委員
Advisory Committee
口試日期
Date of Exam
2002-07-11
繳交日期
Date of Submission
2002-07-12
關鍵字
Keywords
水產品、有機錫、風險評估、空白
risk assessment, organotin, seafood, blank
統計
Statistics
本論文已被瀏覽 5684 次,被下載 3725
The thesis/dissertation has been browsed 5684 times, has been downloaded 3725 times.
中文摘要
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
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.



目次 Table of Contents
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
參考文獻 References
伍、參考文獻
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