Hao Xuewei, Yin Yong, Feng Sijie, Du Xu, Yu Jingyi, Yao Zhiliang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
Environ Sci Pollut Res Int. 2016 Dec;23(24):24932-24942. doi: 10.1007/s11356-016-7671-4. Epub 2016 Sep 24.
The concentrations and characteristics of 16 polycyclic aromatic hydrocarbons (PAHs) in 48 oil samples randomly collected from 30 catering services that employ six cooking methods were quantified via high-performance liquid chromatography (HPLC). These 16 PAHs were detected in almost all of the samples. The levels of Σ16PAHs, Σ4PAHs, benzo[a]pyrene (BaP), and total BaP equivalents (ΣBaP) for the six cooking methods exceeded the legal limit. The concentrations of Σ4PAHs were approximately 9.5 to 16.4 times the legal limit proposed by the European Commission (Off J Eur Union 215:4-8, 2011), and the level of BaP exceeded the national standard in China by 4.7- to 10.6-fold, particularly in oil from fried foods. Low molecular weight PAHs (LMW PAHs) were predominant in fried food oil from different catering services and accounted for 94.8 % of these oils, and the ΣBaP of the high molecular weight PAHs (HMW PAHs) was 11.5-fold higher than that of the LMW PAHs. The concentrations of Σ16PAHs (3751.9-7585.8 μg/kg), Σ4PAHs (144.6-195.7 μg/kg), BaP (79.7-135.8 μg/kg), and ΣBaP (231.0-265.4 μg/kg) were highest in the samples from fast food restaurants/buffets (FB), followed by those from fried food stalls (FS) and then cooking restaurants/cafeterias (RC). The results of this study suggest that the government should strengthen control and supervision of PAH contamination in food and edible oils.
通过高效液相色谱法（HPLC）对从采用六种烹饪方法的30家餐饮服务机构随机采集的48份油样中的16种多环芳烃（PAHs）浓度和特性进行了定量分析。几乎在所有样品中都检测到了这16种PAHs。六种烹饪方法的Σ16PAHs、Σ4PAHs、苯并[a]芘（BaP）和总BaP当量（ΣBaP）水平均超过法定限值。Σ4PAHs的浓度约为欧盟委员会提议的法定限值（《欧盟官方公报》215:4 - 8，2011）的9.5至16.4倍，BaP水平超出中国国家标准4.7至10.6倍，尤其是油炸食品用油。不同餐饮服务机构的油炸食品用油中低分子量PAHs（LMW PAHs）占主导，占这些油的94.8%，高分子量PAHs（HMW PAHs）的ΣBaP比LMW PAHs高11.5倍。快餐店/自助餐厅（FB）样品中的Σ16PAHs（3751.9 - 7585.8μg/kg）、Σ4PAHs（144.6 - 195.7μg/kg）、BaP（79.7 - 135.8μg/kg）和ΣBaP（231.0 - 265.4μg/kg）浓度最高，其次是油炸食品摊（FS）的样品，然后是烹饪餐厅/食堂（RC）的样品。本研究结果表明，政府应加强对食品和食用油中PAH污染的控制和监管。
