전자저널 > 전자저널 > Factors Affecting Concentration of Polycyclic Aromatic Hydrocarbons in Oyster, Laver and Rockfish

Factors Affecting Concentration of Polycyclic Aromatic Hydrocarbons in Oyster, Laver and Rockfish

Kang-Jeon Kim, Sang-Hoon Choi and Kwan Ha Park

Department of Aquatic Life Medicine, College of Ocean Science and Technology, Kunsan National University, Korea

A total of 15 different residues of polycyclic aromatic hydrocarbons (PAHs) in each 20 samples of Pacific oysters,dried laver and rockfish obtained from seafood markets were analyzed. The prevalence of samples in which morethan one PAH residues were found was 75% in oyster, 35% in rock fish hepatopancreas, 0% in rockfish muscleand laver, respectively. To estimate factors contributing to this residue level difference among organisms, tissueconcentrations were analyzed after exposing three organisms to phenanthrene, a representative PAH, withconcentration of 0.01 or 0.1 μg/mL for 2 weeks. Phenanthrene levels after exposure were higher in the oysterdigestive gland, laver and rockfish hepatopancreas, but were lower in the oyster whole meat or rockfish muscle.This finding disproved that any close relationship between the residue difference of market samples andconcentrating properties of PAHs. The second possible factor analyzed was total lipid contents in the threeorganisms. Although higher lipid level in hepatopancreas of rockfish may contribute accumulation of PAH residuesin the rockfish, lipid factor did not affect to PAH levels in other organism samples. Activity of7-ethyoxyresorufin-O-deethylase (EROD), a kind of cytochrome P450 enzyme, was measured to evaluate theeliminated amount of PAHs through metabolism. The higher EROD activity in rockfish, compared to that in oyster,was likely to contribute to the lower PAH residues in the rockfish. More factors, such as different exposure history,organisms' ability to escape, ingestion through prey organisms, and post-harvest loss, should be studied in thefuture.

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