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Analysis and risk assessment of polycyclic aromatic hydrocarbons (PAHs) in seafood from oil contaminated bay
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2010, v.23 no.2, pp.187-195
https://doi.org/10.5806/AST.2010.23.2.187
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(2010). Analysis and risk assessment of polycyclic aromatic hydrocarbons (PAHs) in seafood from oil contaminated bay. Analytical Science and Technology, 23(2), 187-195, https://doi.org/10.5806/AST.2010.23.2.187
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Abstract
To assess health risk for the intake among residents after the Hebei Spirit oil spill, 16 Polycyclic Aromatic Hydrocarbons (PAHs) in seafood samples from oil contaminated bay were determined by Gas Chromatography-Mass Spectrometry (GC-MSD) and samples were personally collected and purchased by residents. Samples were hydrolyzed with KOH and extracted with methylene chloride. The extracted solution were cleaned up using silica/florisil column and 16 PAHs were eluted by methylene chloride : n-hexane (1:9)mixture and determined by GC-MSD in Selected Ion Monitoring (SIM) mode. The mean recoveries for 16PAHs ranged from 79% to 85%. The 16 PAHs levels in 126 samples ranged from 0.17 to 6.04 μg/kg and the TEQBaP (Toxic EQuivalents) levels in 126 samples were calculated using benzo(a)pyrene toxic equivalency factor for individual 16 PAHs and ranged from 0 to 0.91 μgTEQ/kg. The average Benzo(a)pyrene dietary exposure of residents was 5.5×10−8 mg/kg bw/day and the average PAHs chronic dietary exposure was 1.3×10−5mg TEQ/kg bw/day. The margin of exposure (MOE) and the excess cancer risk and were 1.8×106 and 9.8×10−8,respectively. Therefore, the assessment result was considered as low concern for health risk.
- keywords
- PAHs, oil spill, seafood, <TEX>$TEQ_{BaP}$</TEX>, MOE
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