1.Key Laboratory of Aquatic Product Processing，Ministry of Agriculture and Rural Affairs/Key Laboratory of Fishery Ecology and Environment，Guangdong Province/Fishery Environment and Aquatic Products Quality Supervision and Testing Center (Guangzhou)，Ministry of Agriculture and Rural Affairs，South China Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Guangzhou 510300，China；2.College of Food Science and Technology，Shanghai Ocean University，Shanghai 201306，China
Abstract: In order to evaluate the quality and safety of fishery products caused by the contamination of organophosphate esters (OPEs), contents of 10 types of OPEs were determined in fishery products including 7 species of fish cultured in cages and 16 species of wild fish collected from fishing ports in Honghai Bay by Gas Chromatography-Tandem Mass Spectrometry (GC-MS/MS). The results showed that the average contents of ∑10OPEs were (55.8±24.2)ng/g (dry weight) in cultured species, significantly higher than those in wild fish (20.5 ng/g±20.6 ng/g, dry weight) (P<0.05). There was significantly higher content of ∑10OPEs in demersal fish (28.4 ng/g±22.6 ng/g, dry weight) than in pelagic fish (7.4 ng/g±4.3 ng/g, dry weight) in the wild fish (P<0.05). Tris (2-butoxyethyl) phosphate (TBOEP), tri-n-butyl phosphate (TNBP), tris (2-chloroisopropyl) phosphate (TCIPP), tris (2-chloroethyl) phosphate (TCEP), and triphenyl phosphate (TPHP) were the organophosphate compounds with the highest frequency detected in the fishery products of Honghai Bay. The composition profiles of OPEs in cultured species were consistent with that in the demersal species, with the maximal levels of TCEP, TBOEP, and TCIPP, while the main OPEs in captured pelagic fishery products were TBOEP, TCIPP, and TPHP, in that order. The results of the exposure assessment showed that the non-carcinogenic risks and carcinogenic risks of OPEs in fishery products in the Honghai Bay for males and females in different age groups were below the potential risk thresholds and the health risks were acceptable to date. The finding indicates that OPEs is prevalent in farmed and wild caught fishery products, and that the level of health risk posed is still within the safe range. However, as the usage of OPEs continues to increase, it is recommended that the contamination of fish products with OPEs be continuously monitored.
2024, Vol. 39 
