水产品及葡萄酒中有机锡污染水平的分析  

Analysis the pollution level of organotins in aquatic food and port wine

作　　者：赵孔祥[1] 赵云峰[1] 凌云[2] 储晓刚[2] 吴永宁[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050 [2]中国检验检疫科学研究院食品安全研究所

出　　处：《卫生研究》2008年第3期327-331,共5页Journal of Hygiene Research

基　　金：科技部科学仪器设备升级改造专项(No.JG-2003-45);"十五"国家重大科技专项(No.2001BA804A19;2002BA804A45)

摘　　要：目的分析北京市售来自大连、山东和天津沿海的贝类、螺类、鱼类及葡萄酒样品中有机锡的污染水平，为膳食有机锡的污染评价提供科学依据。方法以氢溴酸：四氢呋喃（1：20）和0．03％环庚三烯酚酮-正己烷为萃取剂，凝胶渗透色谱法净化，戊基溴化镁衍生后弗罗里硅土柱净化，采用气相色谱-脉冲火焰光度方法检测甲基锡、丁基锡和苯基锡。结果贝类、螺类和鱼类的丁基锡检出率分别为86．4％、33．3％和38．9％，苯基锡检出率分别为68．2％、16．7％和44．4％。贝类样品的检出率三丁基锡为81.8％，二丁基锡为59．1％，一丁基锡为45．4％，三苯基锡为68．2％，丁基锡平均总量为4．5μg／kg，有机锡平均总量为11．1／1g／kg。鱼类样品检出率三丁基锡为38.9％，二丁基锡为22．2％，三苯基锡为为50．0％，丁基锡平均总量1.3μg／kg，有机锡平均总量2．8μg／kg。国产葡萄酒检出率二甲基锡为76.4％，含量0．4～5.5μg／L，二丁基锡为58.8％，含量0．1～1．7μg／L，一丁基锡为41．2％，含量0．2～0．8μg／L。贝类样品区域间和水产品种类间的有机锡含量差异有显著性（P〈0．05）。结论水产品和葡萄酒中普遍存在有机锡的污染，水产品中丁基锡和苯基锡，葡萄酒中二甲基锡的污染突出。Objective To determine the level of organotins in the aquatic food originated from Dalian, Shandong and Tianjin and port wine collected in Beijing market and accumulate data for risk analysis of organotins in food. Methods The samples were extracted by tetrahydrofuran- hydrobromic acid（20/1 ） and tropolone-hexane （0.03 % ）, and purified by gel-permeation chromatograph. And the pentyl products （penty 1 methyhins, butyhins and phenyltins） were purified by Florisil and detected by gas chromatography pulsed fire photometric detector. Results The positive ratios of hutyltins for shellfish, snail and fish were 86.4% ,33.3% and 38.9%, respectively. As for phenyhins, the ratios were 68.2%, 16.7 % and 44.4 % , respectively. The positive ratio of tributyhins, dibutyhins, and triphenyltin in shellfish were 81.8 %, 59.1% and 68.2 % , and the average grosses of butyhins and organotins were 4.5μg/kg and 11.1μg/kg. The postive ratios of tributyltin, dibutyltin and triphenyhin for fish were 38.9% ,22.2% and 50.0% , and the average grosses of butyhins and organotins were 1.3μg/kg and 2.8μg/kg. The positive ratio of dimethyhin, dibutyhin and monobutyhin in port wine were 76.4% , 58.8% and 41.2% , respectively. The levels of dimethyhin, dibutyhin and monobutyhin were from 0.4 to 5.5μg/L, 0.1 to 1.7μg/L and 0.2 to 0.8μg/L repectively. The results of significant differece（ P 〈 0.05） were gained in statistic analysis of shellfish from different area, and the difference between shellfish, fish and spiral shell also had statistic significance（ P 〈 0.05） . Conclusion The positive ratios of organotins were relative high in aquatic food and port wine. The pollution of butyhins and phenyhins in aquatic food and dimethyhin in port wine were prevalent.

关 键 词：有机锡 水产品 葡萄酒 污染 脉冲火焰光度检测器-气相色谱法 食品分析 

分 类 号：R155.51[医药卫生—营养与食品卫生学] TS207.3[医药卫生—公共卫生与预防医学]