| Summary: | 碩士 === 中山醫學大學 === 職業安全衛生學系碩士班 === 103 === Alachlor has been widely used as herbicide, it is an important global pollutant for environmental hormone effect and bioaccumulation effect in biota and it could have health effect and cause cancer. Alachlor is as a toxic substances of screening list in EPA, also one of controlled pesticides. According to the Sales of Quantity of Taiwan Crop Protection Industry Association, the country used 83000 kilograms in 2010, the amount second to the Paraquat.
Alachlor contaminated biota with food chain and was detected in various environmental matrices, including water, sediment, air and various organisms, including aquatic and terrestrial ecosystems, even human. Water pollution was one of major alachlor exposure sources according to previous literatures, the crops also were polluted by alachlor, for these reasons, human and organism could be exposure of pesticide residues in food, it may lead to public health problems and health effects.
The purpose of this study is to determine concentration of alachlor in meat and fish in Taiwan market. This study determined 133 samples in the north, central, south and east of Taiwan markets, including chicken, pork, beef, lamb and fish. The concentration of alachlor was analyzed by GC/MS.
Calibration curves of concentration range of 0.5 to 25 ppb, detection limit was 0.2 ppb. The results indicated that lamb contained the highest concentration of alachlor with the concentration was 0.938±1.423 ng/g (ppb), the second high is chicken with the concentration was 0.799±1.276 ng/g , beef and pork with the concentration were 0.780±1.242 ng/g and 0.370±0.531 ng/g. The detection rate of alachlor in chicken was 46％ which is the highest detection rate, the detection rate of beef, lamb, and pork were 41％, 35％ and 33％. Tilapia and milkfish were not detected. Beef and lamb in Taiwan market are mostly imported, the detection rate of alachlor in Australian beef was 57％, the concentration were 1.172±1.414 ng/g, the detection rate of alachlor in American beef was 14％, with the concentration were 0.094±0.015 ng/g, and the detection rate of alachlor in Australian lamb was 32％, with the concentration were 1.008±1.549 ng/g.
According to the Department of Health set of alachlor allowable standard of vegetables was 0.01 ppm, but the meats are no standard issued.
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