The Study On The Pollution Levels Of Organochlorine Pesticide Residues In Chinese Dietary

Organochlorine pesticide (OCPs) were a kind of synthetic broad-spectrum pesticides。However, the potential hazard occurred by these compounds including neurotoxicity and biological carcinogenic has been highly emphasized recently. However, the most OCPs were uneasily biodegradable in environmental and biotic samples that have greatly attracted government and organization’concerns. The use of the most OCPs has been banned currently. In this study, a gas chromatography-negative chemical ionization-mass spectrometry (GC-NCI-MS) method with isotope dilution technique was developed for simultaneous determination of OCPs(30compounds) in173total diet study(TDS) samples.Objective to investigate the residue levels of OCPs in the5th TDS samples and to analysis its tendency on residue.In order to assess dietary exposure of OCPs of Chinese adults, a NCI-GC-MS method with isotope dilution was developed for simultaneous determination of30OCPs in11categories of food samples which were collected in2009from16provinces of China. Compounds were identified and quantified by internal standard method based on retention times and characteristic ions. The target30compounds included DDTs(p,p’-DDT, o,p’-DDT,p,p’-DDD, o,p’-DDD,p,p’-DDE and o,p’-DDE), HCH isomers (α-, β-,γ-and8-HCH), aldrin, dieldrin, endrin, chlordanes (Oxychlordane, cis-chlordane, trans-chlordane, cis-nonchlor and trans-nonchlor), heptachlors (heptachlor, cis-heptachlor epoxide and trans-heptachlor epoxide), pentachlorobenzene, hexachlorobenzene, endosulfan (endosulfan-I, endosulfan-II and endosulfan sulfate), vinclozolin, dicofol, chlorfenson and mirex. TDS samples and ingredients were various, so it was difficult to determine exactly. The method for determination of OCPs in animal origin food was set up by gas chromatography-mass spectrometry (GC-MS) using the technology of the gel permeation chromatography (GPC) and the Florisil SPE cartridge as the cleanup. Detection can be achieved by GC-MS in the selected ion monitoring (SIM) mode. The analytical process was validated in matrix by the analysis of spiked samples. Performance characteristic, such as linearity, limit of detection (LOD), quantitation limit (LOQ), precision and recovery were studied. The linearity range were5.0～500.0μg/L, and the correlation coefficient r>0.994. Recoveries and precision values were60.5%～119.8%and15%, respectively, for the30OCPs. The LODs for TDS samples were0.2～2.7μg/kg. The developed method is sensitive and accuracy for the determination of OCPs in total diet study (TDS) samples. It was confirmed that the method could be used in the routine analysis, which were consistent with the requirements in relative standards of pesticide residue detection in our country.The residue level of OCPs was determined in173Chinese TDS samples. The residue of OCPs was detected in TDS samples except for beverage category and wines, DDTs within a range of ND～47.67μg/kg, HCHs within a range of ND～19.47μg/kg, heptachlors within a range of ND～0.73μg/kg, chlordanes within a range of ND～4.44μg/kg, pentachlorobenzene within a range of ND～0.64μg/kg, hexachlorobenzene within a range of ND～19.47μg/kg, endosulfan within a range of ND～30.08μg/kg, vinclozolin and chlorfenson were not detected. According to the GB2763-2012, the contents of30OCPs were within the limitation values mentioned. To analysis and sum up the OCPs residue levels since1973, HCHs and DDTs were distinctively decreased in1973-2007. The results contrasting to4th ones showed that the residue levels of HCHs and DDTs basically unchanged. There is a bit decline in hexachlorobenzene and chlordanes residue levels, and a slightly increase in heptachlors.The paper presents an improved detection method based on4TDS’ method. We put forword some considerations about the development of OCPs’residue levels, providing support for the results of stockolm convetion effects. Dietary exposure of Chinese people for OCPs was assessed by the point assessment. It is necessary to investigate the OCP residues in foodstuffs in order to evaluate the potential risk to humans.