Vassiliadou Irene, Costopoulou Danae, Kalogeropoulos Nick, Karavoltsos Sotirios, Sakellari Aikaterini, Zafeiraki Effrosyni, Dassenakis Manos, Leondiadis Leondios
Mass Spectrometry and Dioxin Analysis Laboratory, NCSR "Demokritos", Neapoleos 27, 15310 Athens, Greece.
Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, 176 71 Athens, Greece.
Chemosphere. 2015 May;127:117-26. doi: 10.1016/j.chemosphere.2014.12.081. Epub 2015 Feb 9.
Perfluorinated compounds (PFCs) were analyzed in several species of small Mediterranean fish and shellfish, all of which are popular in Greek diet. Analysis was conducted in raw samples and in samples cooked by the two ways preferred in Greek cuisine, i.e. fried in olive oil and grilled. PFCs above the detection limit were found in all raw samples except sardine, mussel and squid. The predominant PFC was PFOS (perfluorooctane sulfonate), the highest concentration of which was measured in picarel (20.4 ng g(-1) fresh weight). The PFOS values for the rest of the samples were between <LOD and 5.66 ng g(-1) fw. The concentrations of the detected PFCs were in most cases higher after frying or grilling, this increase being statistically significant. Based on these results, the Tolerable Daily Intake for PFOS and PFOA (perfluorooctanoic acid) through consumption of fish and seafood was well below the values proposed by EFSA.
对几种地中海小型鱼类和贝类进行了全氟化合物（PFCs）分析，这些鱼类和贝类在希腊饮食中都很受欢迎。分析在生样本以及希腊烹饪中最常用的两种烹饪方式（即在橄榄油中油炸和烤制）处理后的样本中进行。除了沙丁鱼、贻贝和鱿鱼外，在所有生样本中均检测到了高于检测限的全氟化合物。主要的全氟化合物是全氟辛烷磺酸（PFOS），在竹荚鱼中测得其最高浓度（鲜重为20.4 ng g⁻¹）。其余样本的全氟辛烷磺酸值在低于检测限至5.66 ng g⁻¹鲜重之间。在大多数情况下，油炸或烤制后检测到的全氟化合物浓度更高，这种增加具有统计学意义。基于这些结果，通过食用鱼类和海鲜摄入全氟辛烷磺酸和全氟辛酸（PFOA）的每日耐受摄入量远低于欧洲食品安全局（EFSA）建议的值。
