Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo, 060-0812, Japan.
Anal Sci. 2022 Mar;38(3):515-523. doi: 10.2116/analsci.21P197. Epub 2022 Apr 1.
The content and composition of polycyclic aromatic hydrocarbons (PAHs) induced by charcoal grilling of fish were determined in this study. Using HPLC-DAD, the simultaneously quantitative method for 16 priority PAHs was developed and applied to three common Japanese fish: mackerel, pacific saury, and sardine. Charcoal grilling largely increased the content of both total and representative PAHs. Moreover, all of the three fish showed a similar PAH composition under the effect of charcoal grilling: in raw samples, naphthalene was observed as the dominant PAH, while in charcoal-grilled samples, phenanthrene, fluoranthene, and pyrene served as the major PAHs. Furthermore, a health risk assessment showed that charcoal grilling resulted in high levels of the toxic equivalence quotients, the daily dietary intake exposure to PAHs, and the incremental lifetime cancer risk in three fish, which outclassed the raw samples and exceeded the recommended limitations. The results suggested that charcoal grilling-induced accumulation of PAHs and their potential health risk on human health should be of great concern, which might contribute to the dietary guidance and risk management of food-contained PAHs.
本研究旨在确定鱼类炭烤过程中多环芳烃（PAHs）的含量和组成。采用高效液相色谱-二极管阵列检测法（HPLC-DAD），建立并应用于三种常见的日本鱼类（鲐鱼、秋刀鱼和沙丁鱼）中 16 种优先控制 PAHs 的同时定量方法。炭烤极大地增加了总 PAHs 和代表性 PAHs 的含量。此外，在炭烤的影响下，三种鱼的 PAH 组成相似：在生样中，萘是主要的 PAH，而在炭烤样中，苊烯、荧蒽和芘则是主要的 PAHs。此外，健康风险评估表明，炭烤导致三种鱼的毒性等效系数、每日膳食摄入 PAHs 暴露量和增量终生癌症风险水平升高，超过了生样和推荐限量，表明炭烤诱导的 PAHs 积累及其对人体健康的潜在健康风险应引起高度关注，这可能有助于食品中 PAHs 的饮食指导和风险管理。
