Determination and carcinogenic risk assessment of organochlorine pesticides in foods
碩士 === 國立清華大學 === 原子科學系 === 85 === Organochlorine pesticides (OCPs) were widely used for pasts control in agriculture for the past few decades . Their application has increased corp yields and has improved the quantity of foods in the diet. However, organ...
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ndltd-TW-085NTHU02570142015-10-13T18:05:29Z http://ndltd.ncl.edu.tw/handle/04304671215803979328 Determination and carcinogenic risk assessment of organochlorine pesticides in foods 食品中有機氯農藥殘留量分析及致癌風險評估研究 Lee, Chen-yeu 李陳宇 碩士 國立清華大學 原子科學系 85 Organochlorine pesticides (OCPs) were widely used for pasts control in agriculture for the past few decades . Their application has increased corp yields and has improved the quantity of foods in the diet. However, organochlorine pesticides can cause a range of adverse effects on human health, such as cancer, genic effect and acute and chronic injury to the nervous system. To estimate Taiwanese daily intakes and assess the carcinogenic risk of organochlorine pesticides in foods , such as BHC, heptachlor, aldrin,heptachlor epoxide, endosulfan, DDE, dieldrin, endrin, DDD and DDT in food,meat, fish and seafood were analyzed as major sources of these pesticidesin the diet. Five clean-up procedures were evaluated to determine the suitable packing material. Results shown that the average recoveries of clean-up by Envi-Carb, Envi-18, tandem column (Envi-18 and Florisil), Alumina-N and Florisil ranged from 15 to 150%, 52 to 94%, 63 to 139%,48 to 101% and 63 to 122%, respectively. The Florisil cartridge was shown to have less matrix effects and high recoveries of OCPs and was choosed ofthis research. By using Florisil, the average recoveries of meat, fish and seafood ranged from 69 to 125%, 51 to 105% and 69 to 125%. The OCPs residue in meat, fish and seafood are ranged from 0.32 to 10.22 ng/g, 0.89 to 13.9 ng/g and 0.26 to 6.45 ng/g, respectively . Fromthe analytical results of this study, meat, fish and seafood are demonstrated to be relatively high hazardous materials for human. The high exposure frequency of OCPs by meat, fish and seafood are endosulfan(I)(51.4) and heptachlor epoxide(47.6%).The carcinogenic risk of the fish and pork are 91.1*10-6 and 132*10-6, respectively. The total carcinogenic risk of foods in this research is 251*10-6. Doong Ruey-an 董瑞安 1997 學位論文 ; thesis 118 zh-TW |
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碩士 === 國立清華大學 === 原子科學系 === 85 === Organochlorine pesticides (OCPs) were widely used for pasts
control in agriculture for the past few decades . Their
application has increased corp yields and has improved the
quantity of foods in the diet. However, organochlorine
pesticides can cause a range of adverse effects on human health,
such as cancer, genic effect and acute and chronic injury to the
nervous system. To estimate Taiwanese daily intakes and
assess the carcinogenic risk of organochlorine pesticides in
foods , such as BHC, heptachlor, aldrin,heptachlor epoxide,
endosulfan, DDE, dieldrin, endrin, DDD and DDT in food,meat,
fish and seafood were analyzed as major sources of these
pesticidesin the diet. Five clean-up procedures were evaluated
to determine the suitable packing material. Results shown that
the average recoveries of clean-up by Envi-Carb, Envi-18, tandem
column (Envi-18 and Florisil), Alumina-N and Florisil ranged
from 15 to 150%, 52 to 94%, 63 to 139%,48 to 101% and 63 to
122%, respectively. The Florisil cartridge was shown to have
less matrix effects and high recoveries of OCPs and was choosed
ofthis research. By using Florisil, the average recoveries of
meat, fish and seafood ranged from 69 to 125%, 51 to 105% and 69
to 125%. The OCPs residue in meat, fish and seafood are
ranged from 0.32 to 10.22 ng/g, 0.89 to 13.9 ng/g and 0.26 to
6.45 ng/g, respectively . Fromthe analytical results of this
study, meat, fish and seafood are demonstrated to be relatively
high hazardous materials for human. The high exposure frequency
of OCPs by meat, fish and seafood are endosulfan(I)(51.4) and
heptachlor epoxide(47.6%).The carcinogenic risk of the fish and
pork are 91.1*10-6 and 132*10-6, respectively. The total
carcinogenic risk of foods in this research is 251*10-6.
|
author2 |
Doong Ruey-an |
author_facet |
Doong Ruey-an Lee, Chen-yeu 李陳宇 |
author |
Lee, Chen-yeu 李陳宇 |
spellingShingle |
Lee, Chen-yeu 李陳宇 Determination and carcinogenic risk assessment of organochlorine pesticides in foods |
author_sort |
Lee, Chen-yeu |
title |
Determination and carcinogenic risk assessment of organochlorine pesticides in foods |
title_short |
Determination and carcinogenic risk assessment of organochlorine pesticides in foods |
title_full |
Determination and carcinogenic risk assessment of organochlorine pesticides in foods |
title_fullStr |
Determination and carcinogenic risk assessment of organochlorine pesticides in foods |
title_full_unstemmed |
Determination and carcinogenic risk assessment of organochlorine pesticides in foods |
title_sort |
determination and carcinogenic risk assessment of organochlorine pesticides in foods |
publishDate |
1997 |
url |
http://ndltd.ncl.edu.tw/handle/04304671215803979328 |
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