Temporal variation and biomagnification of organohalogen compounds in finless porpoises (Neophocaena phocaenoides) from the South China Sea

被引:64
|
作者
Ramu, Karri
Kajiwara, Natsuko
Lam, Paul K. S.
Jefferson, Thomas A.
Zhou, Kaiya
Tanabe, Shinsuke
机构
[1] Ehime Univ, CMES, Matsuyama, Ehime 7908577, Japan
[2] City Univ Hong Kong, Dept Biol & Chem, Ctr Coastal Pollut & Conservat, Kowloon, Hong Kong, Peoples R China
[3] NOAA, SW Fisheries Sci Ctr, La Jolla, CA 92037 USA
[4] Nanjing Normal Univ, Coll Life Sci, Jiangsu Key Lab Bioresource Technol, Nanjing 210097, Peoples R China
基金
日本学术振兴会;
关键词
South China Sea; finless porpoise; organochlorines; polybrominated diphenyl ethers; temporal variation; POLYBROMINATED DIPHENYL ETHERS; BROMINATED FLAME RETARDANTS; PEARL RIVER DELTA; PERSISTENT ORGANIC POLLUTANTS; NORTHERN FUR-SEAL; ORGANOCHLORINE COMPOUNDS; DECABROMODIPHENYL ETHER; RESIDUE LEVELS; PACIFIC COAST; CONTAMINATION;
D O I
10.1016/j.envpol.2006.01.027
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Polybrominated diphenyl ethers (PBDEs) and organochlorine compounds (OCs) were determined in the blubber of male finless porpoises (Neophocaena phocaenoides) collected in 1990 and 2000/01 from the South China Sea. Among the organohalogen compounds analyzed, DDTs and PCBs were the predominant contaminants in the porpoises, ranging from 26,000 to 260,000 and 1400 to 28,000 ng/g lipid wt., respectively. PBDEs ranged from a minimum of 84 ng/g lipid wt., in 1990 to a maximum of 980 ng/g lipid wt., in 2001, showing a significant increase during the time period investigated. Congener profiles in finless porpoises did not shift to higher BDE congeners during these years, implying a continuous discharge of lower BDE commercial mixtures, such as PentaBDE. For OCs, HCHs concentrations decreased significantly, while others did not exhibit any significant temporal variation. Biomagnification factors (BMFs) were found to be highest for CHLs and lowest for HCB. PBDEs and PCBs had comparable BMFs, indicating a similar potential for biomagnification through the food web. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码:516 / 523
页数:8
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