@article{oai:kobe-c.repo.nii.ac.jp:00005321,
 author = {張野, 宏也 and HARINO, Hiroya and 山口, 実香 and YAMAGUCHI, Mika and 八束, 絵美 and YATSUZUKA, Emi and 山尾, 千晶 and YAMAO, Chiaki},
 issue = {2},
 journal = {神戸女学院大学論集, KOBE COLLEGE STUDIES},
 month = {Dec},
 note = {舞鶴湾において、有機スズ化合物の調査を行った。水中からトリブチルスズ化合物（TBT)は＜0.1ng/L-1.1ng/L、トリフェニルスズ化合物（TPT)は＜0.1ng/L - 0.3ng/L、底泥中からTBTは0.1μg/㎏ dryー2.8μg/㎏ dry、TPTは＜0.1μg/㎏ dry-0.7μg/㎏ dryで検出された。過去の結果と比較すると、これら化合物の濃度は減少していた。アサリからTBTが0.8μg/㎏、TPTが0.3μg/㎏で検出された。舞鶴湾のアサリ中に含まれていた有機スズ化合物の濃度を、一日耐容摂取量から算出した魚介類中の許容濃度と比較すると、アサリから検出された濃度は低かった。アサリを茹でるまたは焼くことによる有機スズ化合物濃度の変化をみた。これらの調理法によりトリ体は減少するが、分解物であるモノ体が増加することが分かった。, Concentrations of organotin compounds were measured in water, sediment and biological samples from Maizuru Bay, Japan. The concentrations of Tributyltin (TBT) and Triphenyltin (TPT) in water samples were in the range of <0.1ng/L-1.1ng/L and <0.1ng/L-0.3ng/L, respectively. The concentrations of TBT and TPT in sediment samples were in the range of  0.1μg/kg dry-2.8μg/kg dry and  <0.1μg/kg dry-0.7μg/kg dry, respectively. These concentrations were lower than the concentrations which were measured in past years. The concentrarions of TBT and TPT in clam were 0.8μg/kg and 0.3μg/kg, respectively. The concentrations of TBT and TPT in clams from Maizuru Bay were lower than acceptalble concentrations in fish and shellfish. TBT and TPT in clams were degraded by boiling and baking and Monobutyltin (MBT) and Monophenyltin (MPT) were produced.},
 pages = {23--33},
 title = {舞鶴湾における有機スズ化合物の濃度},
 volume = {63},
 year = {2016},
 yomi = {ハリノ, ヒロヤ and ヤマグチ, ミカ and ヤツヅカ, エミ and ヤマオ, チアキ}
}