Mercury levels in some New Zealand sea fishes
Mercury levels in some New Zealand sea fishes
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一些新西兰海鱼的汞含量
DOI：
10.1080/00288330.1981.9515906
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发表时间：
1981
影响因子：
1.6
通讯作者：
M. Avrahami
中科院分区：
文献类型：
--
作者：
W. V. D. Broek;D. Tracey;S. Solly;M. Avrahami
摘要 1976 年至 1980 年间，我们对新西兰各地的 27 种深水鱼类进行了采样，以确定它们的肉中汞含量。 24 个物种（1300 个样本）的平均汞含量低于 0.5 mg.kg-1，这是新西兰食品和药物法规（1973 年）允许的最高水平。总体范围为 0.02–2.40 毫克。 kg-1。 13 个物种的汞含量与鱼的长度呈正相关。还检测到了局部效应；在 ling (Genypterus blacodes) 中，调查的 5 个区域中除 2 个区域外，所有个体的汞含量均存在显着差异。水温被认为是一个重要因素，因为在温暖的水域中快速生长的鱼通常比来自寒冷地区的鱼肉中含有更多的汞。
Abstract Twenty‐seven deep‐water fish species from a number of locations around New Zealand were sampled between 1976 and 1980 to determine their flesh mercury levels. Twenty‐four species (1300 specimens) had mean mercury levels below 0.5 mg.kg‐1, the maximum permitted by the New Zealand Food and Drug Regulations (1973). The overall range was 0.02–2.40 mg. kg‐1. Mercury levels and fish length were positively correlated in 13 species. Locality effects were also detected; in ling (Genypterus blacodes), mercury levels in individuals from all but 2 of the 5 areas investigated were significantly different. Water temperature was considered to be an important factor because fast‐growing ling in warm waters generally had more mercury in their flesh than those from cooler regions.