烤肉中多环芳烃的污染情况和健康风险评价

通过HPLC法测定45批烤肉中15种PAHs的含量,分析烤肉中 PAHs的组成特征和毒性分布情况,定量评价吃烧烤频率对于社会人群终生患癌的风险。结果表明:烤肉中15种PAHs组成特征和毒性分布情况表示,PAHs含量组成以二环、三环、四环芳烃为主(87%);而毒性分布方面,主要致癌的风险物质为重质PAHs,以五环PAHs毒性含量最高(81%);健康风险评价表明,社会人群终身患癌风险(ILCR)和摄入烧烤频率(EF)具有正比关系的函数关系(ILCR=3.07692×10-7 EF),大量频繁地摄入烤肉会带来一定的致癌风险,而低频率的摄入烧烤食品,比如一年内三到四次,烧烤食品带来的致癌风险可忽略不计。

Pollution Situation and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Barbecue

The content of 15 kinds of PAHs in 45 batches of barbecue was determined by HPLC method,the composition characteristics and toxicity distribution of PAHs in barbecue were analyzed,and the risk of eating barbecue frequency for lifelong cancer in social population was evaluated quantitatively. The results showed that,the composition characteristics and toxicity distribution of 15 kinds of PAHs in barbecue were indicated,the PAHs content was mainly two ring,three ring and four-ring aromatic hydrocarbons (87%),while in toxicity distribution,the main carcinogenic risk substances were heavy PAHs,with the highest toxicity content of PAHs in five rings (81%). Health risk assessment showed that there was a proportional relationship between the risk of cancer (ILCR) and the intake of barbecue frequency (EF) in the social population (ILCR=3.07692×10-7 EF),high and frequent intake of barbecue would bring a certain risk of cancer,and low frequency intake of barbecue foods,such as three to four times a year,barbecue food caused by the risk of cancer could be ignored.