Wu P F, Chiang T A, Wang L F, Chang C S, Ko Y C
Department of Industrial Safety and Hygiene, Ta-Jen Junior College of Pharmacy, Ping-Tung, Taiwan.
Mutat Res. 1998 Jul 17;403(1-2):29-34. doi: 10.1016/s0027-5107(98)00015-3.
According to earlier studies, fumes from cooking oils were found to be mutagenic and several polycyclic aromatic hydrocarbons (PAHs), (benzo(a)pyrene (B(a)P), benz(a)antracene (B(a)A), and dibenz(a,h)anthracene (DB(ah)A)) were identified. Fume samples from three different commercial cooking oils frequently used in Taiwan were collected and nitro-polycyclic aromatic hydrocarbons (NPAHs) were extracted from the samples and identified by HPLC chromatography. Extracts from three cooking oil fumes contained 1-nitropyrene (1-NP) and 1,3-dinitropyrene (1,3-DNP). Concentrations of 1-NP and 1,3-DNP were 1.1 +/- 0.1 and 0.9 +/- 0.1 micrograms/m3 in fumes from lard oil, 2.9 +/- 0.3 and 3.4 +/- 0.2 micrograms/m3 in soybean oil, 1.5 +/- 0.1 and 0.4 +/- 0.1 micrograms/m3 in peanut oil, respectively. The preventive effect of three natural antioxidants (gamma-tocopherol (TOC), lecithin (LEC), and catechin (CAT)) for the reduction of mutagenicity and amounts of PAHs and NPAHs of fumes from cooking oils were evaluated. Mutagenicity of cooking oil fumes occurred, and the concentration of B(a)P were significantly reduced (p < 0.05), by adding CAT into cooking oils before heating. B(a)A, DB(ah)A, and two NPAHs were not detected when the concentration of CAT was 500 ppm in all three cooking oil fumes. These results indicate that fumes of cooking oils contained PAHs and NPAHs that may be a risk factor for lung cancer among cooks and the carcinogens could be reduced by adding the natural antioxidant, catechin.
根据早期研究，发现食用油产生的油烟具有致突变性，并且鉴定出了几种多环芳烃（PAHs），（苯并(a)芘（B(a)P）、苯并(a)蒽（B(a)A）和二苯并(a,h)蒽（DB(ah)A））。收集了台湾常用的三种不同商业食用油的油烟样本，从样本中提取了硝基多环芳烃（NPAHs）并通过高效液相色谱法进行鉴定。三种食用油油烟提取物中含有1-硝基芘（1-NP）和1,3-二硝基芘（1,3-DNP）。猪油油烟中1-NP和1,3-DNP的浓度分别为1.1±0.1和0.9±0.1微克/立方米，大豆油中为2.9±0.3和3.4±0.2微克/立方米，花生油中为1.5±0.1和0.4±0.1微克/立方米。评估了三种天然抗氧化剂（γ-生育酚（TOC）、卵磷脂（LEC）和儿茶素（CAT））对降低食用油油烟的致突变性以及PAHs和NPAHs含量的预防效果。在加热前向食用油中添加CAT会使食用油油烟产生致突变性，并且苯并(a)芘的浓度显著降低（p<0.05）。当三种食用油油烟中CAT的浓度为500 ppm时，未检测到苯并(a)蒽、二苯并(a,h)蒽和两种NPAHs。这些结果表明，食用油油烟中含有PAHs和NPAHs，这可能是厨师患肺癌的一个风险因素，并且通过添加天然抗氧化剂儿茶素可以降低致癌物的含量。
