The Contamination Characteristic Of Short-Chain Chlorinated Paraffins In Edible Fish And Preliminary Study On Their Risk Exposure

Since SCCPs had the character of persistence, toxicity, bioaccumulationand long distance migration characteristics, there was potential risks to theenvironment and human health. But compared with other POPs, the scientistsknow little about environmental chemical characteristics, migration andtransformation process, environmental risk,ecotoxicological effects and risks toecosystems of SCCPs.Short Chain Chorinated Paraffins (SCCPs) is difficult forenvironmental monitoring and pollution control because of its complexcomposition and diverse nature.According to the local eaing habit of fish, in total of68samples inShanghai of eight kinds of the largest consumption edible fish and20samples inDongjiang of four kinds of different trophic levels wild fish were collected inShanghai and Dongjiang river.Using the purification method our laboratory todispose the collected samples of fish determined in terms of concentration anddistribution profile of short chain chlorinated paraffin（SCCPs）in muscles toinvestigate the pollution status of SCCPs in edible fish from the Yangtze RiverDelta region and the Pearl River Delta region. Also the fish simply evaluate therisk of exposure to the local people. And the fish samples in Dongjiang riverwere determined by N isotope. Draw the following conclusions:(1) SCCPs were detected in all fish samples. The results indicated that theconcentrations（dw） of SCCPs in wild fish were in the range of36-801ng·g-1,the fat concentrations in the range of0.4-8.3μg·g-1. The results indicated that theconcentrations（dw） of SCCPs in wild fish were in the range of53-614ng·g-1,the fat concentrations in the range of2.08-7.11μg·g-1. In wild fish from sea, theconcentrations were were in the range of46-280ng·g-1. The concentration incultured fish was higher than in wild fish. The levels of SCCPs in the surveyedfish were in the medium-level worldwide.The concentrations in omnivorous fish were higher than in carnivorous fish, and which in herbivorous fish were thelowest.(2) SCCPs content wasn’t relation to length, weight and fat content of fish.(3) Lower chlorinated (Cl6-Cl8) and shorter chain (C10, C11) congeners werethe dominant chlorine and carbon homologues groups, respectively, contributingthe total relative abundance of57.57%-82.50%to the total abundance ofSCCPs,and the distribution pattern was in line with those of the domestic andforeign studies.(4) According to the fish consumption in China,it didn’t exceed the setvalue of SCCPs which drafted by WHO and the TDI of SCCPs which drafted byInternational Chemical Safety Programme.