The amount and identity of [14C] residues in bluegills (Lepomis macrochirus) exposed to [14C] triclopyr |
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| Institution: | 1. Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico;2. Universidad Autónoma de Nuevo León, Facultad de Ingeniería Civil, Departamento de Ingeniería Ambiental, Ciudad Universitaria S/N, San Nicolás de los Garza, Nuevo León, C.P. 66455, Mexico;3. School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China;4. Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona, 18-26, 08034 Barcelona, Spain;6. College of Environmental and Resources Sciences, Zhejiang A&F University, Hangzhou 311300, China;1. AEIFORIA srl, Loc. Faggiola 12-16, 29027 Gariga di Podenzano, Italy;2. Agroécologie, AgroSup Dijon, INRA, Univ. Bourgogne Franche-Comté, 21000 Dijon, France;3. SATT Grand Est, 64A rue Sully, 21000 Dijon, France;4. University of Patras, 2 Seferi str., 30100 Agrinio, Greece;5. University of Thessaly, Department of Biochemistry and Biotechnology, Laboratory of Plant and Environmental Biotechnology, Viopolis 41500, Larisa, Greece;6. Università Cattolica di Sacro Cuore, via Parmense 84, 29122 Piacenza, Italy |
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| Abstract: | The level and identity of 14C] residues in bluegills (Lepomis macrochirus)_exposed to 2.5 mg/L 14C] triclopyr (3,5,6-trichloro-2-pyridinyloxyacetic acid) have been determined. The highest level of radioactivity observed in the flesh of a fish at any time point (0.13 mg/kg, calculated as equivalent mg triclopyr/kg fish) was less than 5% of the fish exposure level of 2.5 mg/L, while the maximum level in the remainder (head, skin, and viscera) was about 95% (2.33 mg/kg) of the fish exposure level, indicating no concentrating effect. The principal components observed in the fish tissues were triclopyr, 3,5,6-trichloro-2-pyridinol, 2-methoxy-3,5,6-trichloropyridine and a conjugate. These components accounted for greater than 75% of all the residues observed. |
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