Hori Tsuguhide, Nakagawa Reiko, Tobiishi Kazuhiro, Iida Takao, Tsutsumi Tomoaki, Sasaki Kumiko, Toyoda Masatake
Fukuoka Institute of Health and Environmental Sciences, 39 Mukaizano, Dazaifu-shi, Fukuoka 818-0135, Japan.
J Agric Food Chem. 2005 Nov 2;53(22):8820-8. doi: 10.1021/jf050978l.
We investigated the cooking-induced changes in concentrations of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (PCBs) (dioxins) using mackerel and beef. The concentrations of dioxins (29 congeners) were determined by isomer specific analyses and were compared between uncooked and cooked samples. The cooking procedures examined in this study included grilling as a fillet, boiling as a fillet, and boiling as tsumire (small, hand-rolled balls) for mackerel and boiling as a slice, broiling as a slice, and broiling as a hamburger for beef. Three trials were carried out for each cooking method. Generally, concentrations of dioxins were reduced in every cooking trial. When nondetected congener concentrations were assumed to be half the limit of detection for mackerel, the maximum percentage reductions of total concentrations given as 2,3,7,8-tetraCDD equivalents (TEQ) were 31% in grilling as a slice, 14% in boiling as a slice, and 21% in boiling as tsumire under the conditions of this study. In contrast, for beef, the reductions were 42% in boiling as a slice, 42% in broiling as a slice, and 44% in broiling as a hamburger. These results suggest that ordinary cooking processes with heating undoubtedly reduce the dioxin content in animal products, and the reductions estimated should be considered when dioxin intake is evaluated using contamination data for individual food items.
我们使用鲭鱼和牛肉研究了烹饪过程中多氯二苯并对二恶英（PCDDs）、多氯二苯并呋喃（PCDFs）以及二恶英类多氯联苯（PCBs）（二恶英）浓度的变化。通过异构体特异性分析测定二恶英（29种同系物）的浓度，并对未烹饪和烹饪后的样品进行比较。本研究中考察的烹饪方法包括：鲭鱼作为鱼片烤制、作为鱼片水煮、作为鱼丸水煮；牛肉作为肉片水煮、作为肉片炙烤、作为汉堡肉饼炙烤。每种烹饪方法进行了三次试验。一般来说，在每次烹饪试验中二恶英的浓度都会降低。当将未检测到的同系物浓度假定为鲭鱼检测限的一半时，在本研究条件下，以2,3,7,8 - 四氯二苯并对二恶英当量（TEQ）表示的总浓度最大百分比降低分别为：作为鱼片烤制时为31%，作为鱼片水煮时为14%，作为鱼丸水煮时为21%。相比之下，对于牛肉，作为肉片水煮时降低42%，作为肉片炙烤时降低42%，作为汉堡肉饼炙烤时降低44%。这些结果表明，普通的加热烹饪过程无疑会降低动物产品中的二恶英含量，在利用单个食品的污染数据评估二恶英摄入量时，应考虑估计的降低量。
