Pellizzari E D, Michael L C, Thomas K W, Shields P G, Harris C
National Cancer Institute, National Institutes of Health, Laboratory of Human Carcinogenesis, Bethesda, Maryland, USA.
J Expo Anal Environ Epidemiol. 1995 Jan-Mar;5(1):77-87.
As part of a program to determine the underlying factors responsible for genotoxicity and perhaps lung cancer risk in Chinese women, we qualitatively identified the volatile components emitted during the heating of cooking oils to 265 degrees C. 1,3-Butadiene, benzene, and a series of aldehydes, olefins, and saturated hydrocarbons were elucidated in vapors from Chinese rapeseed oil. On a relative basis, the intensity of 1,3-butadiene vapors from this were 15.7-, 6.3-, and 1.4-fold greater than in the vapors from peanut, soybean, and Canola oils, respectively. Thus, the Chinese rapeseed oil yielded a higher emission rate of 1,3-butadiene than the other three oils investigated. The benzene formation rate followed a similar trend, i.e., its intensity in Chinese rapeseed oil was 14-, 6.6-, and 1.7-fold greater than in vapors from peanut, soybean, and Canola oils, respectively.
作为确定中国女性遗传毒性及可能的肺癌风险潜在因素项目的一部分，我们定性鉴定了食用油加热至265摄氏度时释放的挥发性成分。在中国菜籽油的蒸汽中鉴定出了1,3 - 丁二烯、苯以及一系列醛类、烯烃和饱和烃。相对而言，中国菜籽油中1,3 - 丁二烯蒸汽的强度分别比花生油、大豆油和低芥酸菜籽油蒸汽中的强度高15.7倍、6.3倍和1.4倍。因此，中国菜籽油产生的1,3 - 丁二烯排放率高于其他三种被研究的油。苯的形成速率也呈现类似趋势，即其在中国菜籽油蒸汽中的强度分别比花生油、大豆油和低芥酸菜籽油蒸汽中的强度高14倍、6.6倍和1.7倍。
