Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan.
Department of Health and Environmental Sciences, Kyoto University Graduate School of Medicine, Yoshida, Kyoto 606-8501, Japan; Department of Nutrition and Food Hygiene, School of Public Health, China Medical University, Shenyang 110122, PR China.
Chemosphere. 2015 Nov;138:104-11. doi: 10.1016/j.chemosphere.2015.05.063. Epub 2015 Jun 4.
Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from <9 to 7500 ng g(-1). Estimated dietary intakes of total SCCPs in cooking oil ranged from <0.78 to 38 μg d(-1). The estimated dietary intake of SCCPs was relatively high (mean 14.8 μg d(-1)) for residents of Beijing. Fried confectionery was found to contain SCCP concentrations of 11-1000 ng g(-1). Cooking oil might therefore be one of the sources of SCCPs to Chinese diets. SCCPs were also detected in raw seeds used to produce cooking oil, but the concentrations varied widely. The SCCP homolog patterns in the raw seed and cooking oil samples were different, implying that the seeds used to produce the oil (and therefore the soil on which the seeds were produced) were unlikely to be the sources of SCCPs in cooking oil. Further investigations are needed to determine the routes through which cooking oil becomes contaminated with SCCPs during the production and processing of the oil.
短链氯化石蜡（SCCPs）是新兴的持久性有机污染物。最近发现，中国膳食中 SCCPs 的摄入量增加，现已高于日本和韩国。本研究通过分析中国 2010 年和 2012 年采集的食用油、用于生产食用油的原始种子和油炸甜食产品中的 SCCPs，评估了食用油在膳食中接触 SCCPs 中的贡献。在所分析的 49 个食用油样本中，有 48 个检测到 SCCP 同系物，SCCP 浓度差异很大，从<9 到 7500ng/g。食用油中总 SCCPs 的估计膳食摄入量从<0.78 到 38μg/d。北京居民的 SCCPs 膳食摄入量估计值相对较高（平均 14.8μg/d）。油炸甜食中 SCCP 浓度为 11-1000ng/g。因此，食用油可能是中国膳食中 SCCPs 的来源之一。原始种子中也检测到 SCCPs，但浓度差异很大。原始种子和食用油样本中的 SCCP 同系物模式不同，这意味着用于生产油的种子（以及因此，种子生产的土壤）不太可能是食用油中 SCCPs 的来源。需要进一步调查以确定在油的生产和加工过程中，食用油是如何受到 SCCPs 污染的。
