title: [Levels and distribution of short chain chlorinated paraffins in seafood from Dalian, China].
abstract: Seafood samples were collected from Dalian, China to study the accumulation and distribution characteristics of short chain chlorinated paraffins (SCCPs) by GC/ECNI-LRMS. Sum of SCCPs (dry weight) were in the range of 77-8 250 ng.g-1, with the lowest value in Scapharca subcrenata and highest concentration in Neptunea cumingi. The concentrations of sum of SCCPs (dry weight) in fish, shrimp/crab and shellfish were in the ranges of 100-3 510, 394-5 440, and 77-8 250 ng.g-1 , respectively. Overall, the C10 and C11 homologues were the most predominant carbon groups of SCCPs in seafood from this area,and a relatively higher proportion of C12-13 was observed in seafood with higher concentrations of sum of SCCPs . With regard to chlorine content, Cl1,, CI8 and CI6 were the major groups. Significant correlations were found among concentrations of different SCCP homologues (except C1, vs. Cl10 ) , which indicated that they might share the same sources and/or have similar accumulation, migration and transformation processes.
authors: Jun-Chao
authors: JC
authors: Yu
authors: Thanh
authors: T
authors: Wang
authors: Ya-Wei
authors: YW
authors: Wang
authors: Mei
authors: M
authors: Meng
authors: Ru
authors: R
authors: Chen
authors: Gui-Bin
authors: GB
authors: Jiang
mesh_terms: D000818:Animals; D002681:China; D004784:Environmental Monitoring; D005399:Fishes; D005506:Food Contamination / Q000032:analysis; D006843:Hydrocarbons, Chlorinated / Q000032:analysis*; D008974:Mollusca; D010232:Paraffin / Q000032:analysis*; D017747:Seafood / Q000032:analysis*
chemical_list: D006843:Hydrocarbons, Chlorinated; D010232:Paraffin