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허남칠;김충모;최경철;나환식
- Journal of the Korean Society of Food Science and Nutrition
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- 제29권3호
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- pp.380-383
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- 2000
국내에서 생산되는 농산물 통조림 중 황도, 백도, 파인애플, 밀감, 포도, 후르츠칵테일, 김치 통조림을 선택하여 실온에서 1년 동안 저장하면서 3개월 간격으로 개봉하여 pH를 비롯하여 주석, 납 함량을 조사하여 다음과 같은 결과를 얻었다. pH는 김치통조림을 제외한 모든 통조림에 서 저장기간의 증가에 따른 변화가 거의 없었다. 통조림 검사항목 중 중금속에 해당하는 납과 주석의 경우 저장기간 증가에 따라 함량이 증가하였으며, pH가 비교적 낮은 통조림의 경우 그 용출정도가 다소 높았으며 pH가 4이상인 김치 통조림에서는 타 시료에 비해 주석 함량이 비교적 낮았다. 저장기간이 12개월 경과 후에도 납, 주석함량은 모두 기준치에 비해 상당히 낮아 식품으로서 안전한 것으로 생각된다.
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전중균;이미희;이지선;이경선;심원준;신영범;이수형
- Korean Journal of Environmental Biology
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- 제21권2호
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- pp.164-169
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- 2003
Organotins are widely used organometals in various agricultural and industrial purposes. After introduction of these chemicals to the aquatic environment, they are degraded by abiotic and biotic precesses. The triorganotin compounds are sequentially degraded to di-organotin, mono-organotin and then finally inorganic tin. Although the effects of trialkyltin an marine organisms have been intensively studied, little has been known on plankton as a producer of ecosystem. In this paper, the toxicities of dibutyltin (DBT), monobutyltin (MBT), diphenyltin (DPT), monophenyltin (MPT), trimethyltin (TMT) and dimethyltin (DMT) to rotifer Brachionus plicatilis were measured, and their potencies were compared based on 96 hr-$LC_{50}$ value. The results showed that DPT (13.8 ppb) was the highest toxic, which was followed by TMT (42.9), DBT (80.6), MPT (262.2), MBT and DMT (>1,000) in order. Thus, in tri- and diorganotins, the toxicity was observed phenyltins > butyltins > methyltins, and in mono-organotins phenyltins was more toxic than butyltins. Considering the order of 96 hr--$LC_{50}$ with octanol-water eoefficients ($K_{ow}$) in organotins together, it was considered that the toxicity of organotins seems to be related to the lipophilicity of the compounds.
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