生牛肉末、鲶鱼和培根中，二噁英、二苯并呋喃和共平面多氯联苯的比较。

A comparison of dioxins, dibenzofurans and coplanar PCBs in uncooked and broiled ground beef, catfish and bacon.

作者信息

Schecter A, Dellarco M, Päpke O, Olson J

机构信息

Department of Preventive Medicine, SUNY Health Science Center, Binghamton 13903, USA.

出版信息

Chemosphere. 1998 Oct-Nov;37(9-12):1723-30. doi: 10.1016/s0045-6535(98)00237-9.

DOI:10.1016/s0045-6535(98)00237-9

PMID:9828300

Abstract

The primary source of dioxins (PCDDs), dibenzofurans (PCDFs) and coplanar PCBs for the general population is food, especially meat, fish, and dairy products. However, most data on the levels of these chemicals is from food in the raw or uncooked state. We report here the effect of one type of cooking (broiling) on the levels of PCDDs, PCDFs, and coplanar PCBs in ground beef (hamburger), bacon and catfish. Samples of hamburger, bacon, and catfish were broiled and compared to uncooked samples in order to measure changes in the amounts of dioxins in cooked food. The total amount of PCDD, PCDF, and coplanar PCB TEQ decreased by approximately 50% on average for each portion as a result of broiling the hamburger, bacon and catfish specimens. The mean concentration (pg TEQ/kg, wet weight) of PCDDs, PCDFs, and coplanar PCBs, however, remained the same in the hamburger, increased by 83% in the bacon, and decreased by 34% in the catfish. On average, the total measured concentration (pg/kg) of the congeners of PCDDs, PCDFs, and coplanar PCBs increased 14% in the hamburger, increased 29% in the bacon, and decreased 33% in the catfish.

摘要

一般人群中二噁英（多氯二苯并对二噁英，PCDDs）、二苯并呋喃（多氯二苯并呋喃，PCDFs）和共平面多氯联苯的主要来源是食物，尤其是肉类、鱼类和奶制品。然而，关于这些化学物质含量的大多数数据来自生的或未烹饪的食物。我们在此报告一种烹饪方式（烤）对碎牛肉（汉堡肉）、培根和鲶鱼中PCDDs、PCDFs和共平面多氯联苯含量的影响。将汉堡肉、培根和鲶鱼的样本进行烤制，并与未烹饪的样本进行比较，以测量烹饪食物中二噁英含量的变化。由于对汉堡肉、培根和鲶鱼样本进行烤制，每份样本中PCDD、PCDF和共平面多氯联苯毒性当量（TEQ）的总量平均下降了约50%。然而，汉堡肉中PCDDs、PCDFs和共平面多氯联苯的平均浓度（皮克毒性当量/千克，湿重）保持不变，培根中增加了83%，鲶鱼中下降了34%。平均而言，PCDDs、PCDFs和共平面多氯联苯同系物的总测量浓度（皮克/千克）在汉堡肉中增加了14%，在培根中增加了29%，在鲶鱼中下降了33%。