食品中多环芳烃及卤代多环芳烃的研究进展

综述了多环芳烃及卤代多环芳烃的性质、毒性及国内外食品中的污染情况和研究现状,并对目前的分析测定方法进行了介绍,希望为我国开展食品领域内多环芳烃和卤代多环芳烃的研究提供参考。     

食品中多环芳烃的研究进展

简述了近年来关于食品中多环芳烃的形成机理、分析方法及控制措施的研究进展,以期为解决食品中多环芳烃的污染问题提供依据。     

Headspace solid-phase microextraction as a tool to estimate the contamination of smoked cheeses by polycyclic aromatic hydrocarbons

Headspace solid-phase microextraction (HS-SPME) was used to study polycyclic aromatic hydrocarbons (PAH) in smoked cheeses. Two types of fiber coatings and different extraction conditions were tested. The results reveal that the use of an 85-microm polyacrylate fiber immersed in the headspace of the samples at 70 degrees C for 60 min is suitable for the detection of PAH with no more than 4 aromatic rings. To determine if a relationship can be established between the results obtained using a solvent extraction technique and HS-SPME, 6 samples of smoked cheese previously studied by a solvent extraction method were analyzed by HS-SPME, and the results obtained by both methodologies were compared. Polycyclic aromatic hydrocarbons were identified and quantified by gas chromatography-mass spectrometry operating in selective ion monitoring mode. Among the PAH determined by the solvent extraction method, only those with 4 aromatic rings or less were detected by HS-SPME and, consequently, this technique does not allow one to determine the PAH content of smoked cheese samples under the conditions of the study. Nevertheless, the relationship between the results obtained by both techniques for some PAH revealed that HS-SPME could be useful as a screening method to distinguish among samples with different degrees of PAH contamination.     

食用油中多环芳烃的研究进展

多环芳烃(PAHs)是指2个或2个以上苯环以稠环形式相连的一类化合物,具有基因毒性和致癌性.对食用油中PAHs的来源、检测方法及控制和脱除方法进行了详尽的阐述,并指出PAHs前处理方法和控制、脱除方法是未来的研究方向.     

Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter

Palmero cheese is a fresh smoked cheese from the Isle of Palma (Canary Islands), manufactured with goat's milk. To guarantee its safety, the occurrence of polycyclic aromatic hydrocarbons (PAH) in artisanal Palmero cheese smoked with 2 types of vegetable matter (almond shells and dry prickly pear) was studied. The determination of PAH includes extraction and clean-up steps, followed by separation, identification, and quantification of PAH by gas chromatography-mass spectrometry in selected ion-monitoring mode. The most abundant PAH are those with 2 and 3 aromatic rings. Although the highest total PAH concentrations corresponded to the cheeses smoked with almond shells, the degree of PAH contamination of the cheeses studied was lower than that found in other cheeses smoked in the traditional way. The nature of the vegetable material used for smoking seemed to have an influence on the type of PAH formed, especially on alkylderivatives and some light PAH. However, despite the artisanal, and consequently variable, production process of these cheeses, many similarities have been found among their PAH profiles. In fact, relatively constant relationships are observed between the concentrations of certain pairs of PAH. Benzo(a)pyrene was only present in 2 samples, and in much lower concentrations than the maximum allowed legal limits. Therefore, according to the results obtained, it appears that it is possible to obtain a safe product without renouncing the artisanal character or the sensory properties of this type of cheese.     

Dietary exposure and risk assessment of European Union priority (EU 15+1) polycyclic aromatic hydrocarbons from milks and milk powders in China

Dairy products, characterized by rich nutrition and unique flavor, occupy an increasing share of the human diet with the development of higher living standards. However, trace hazardous contaminants in dairy products, such as polycyclic aromatic hydrocarbons (PAH), are arousing public concern. In this study, we investigated 82 milks and milk powders from Shanghai markets for the occurrence of 20 PAH, including 16 European Union priority (EU 15+1) PAH and 4 derivatives. Furthermore, we carried out a risk assessment of dietary exposure of PAHs from dairy products based on detection results and data on body weight and dietary intake obtained from questionnaires. Two assessment methods were used in this study: the incremental lifetime cancer risk (ILCR) and margin of exposure (MOE) methods. The ILCR of all age groups was 10^?6 to 10^?4, indicating a potential but acceptable carcinogenic risk. The MOE of the 4 groups (divided by age and sex) was >10⁴, indicating no significant carcinogenic risk of PAH exposure from dairy products. In both methods, children had the highest risk because of their greater consumption of dairy products, followed by seniors, young adults, and middle-aged adults. Results of this study provide reference data on the exposure level and health risk of PAHs from dairy product intake.     

食用植物油中多环芳烃含量水平调查分析

调查了8类、116个食用植物油样品中的苯并(a)蒽、■、苯并(b)荧蒽和苯并(a)芘的污染情况。采用简单的液-液萃取法进行前处理,GC-MS/MS测定。结果表明:不同品种食用植物油多环芳烃含量差异较大;苯并(a)芘的检出率为85.34%,检出结果范围为0.59~9.75μg/kg;4种多环芳烃总量的检出率为100%,检出结果范围为0.88~59.17μg/kg;苯并(a)芘含量与4种多环芳烃总量成线性关系。     

Occurrence of polycyclic aromatic hydrocarbons in smoked cheese

The presence of polycyclic aromatic hydrocarbons (PAH) in smoked cheeses of different origin was studied. The samples were subjected to an initial extraction of fat and an alkaline treatment, extracted with cyclohexane, cleaned up by means of solid-phase extraction tubes, and analyzed by gas chromatography/mass spectrometry (GC/MS) operating in selective ion-monitoring mode (SIM). The results revealed the presence of numerous polycyclic aromatic hydrocarbons in the exterior zone of the samples, some of them with methyl groups. In all cases, the concentrations of compounds of low molecular weight were much higher than those of high molecular weight. Polycyclic aromatic hydrocarbons with varying degrees of carcinogenicity were identified, including benzo(a)pyrene in concentrations, which, although they did not exceed the limit established for this compound in the rind of ripened cheeses, do exceed the limit of 0.03 microg/kg fixed for other foods smoked with smoke flavorings. Significant differences in the number and concentration of PAH in smoked cheese also were observed from rind to interior, the rind being the most contaminated zone.     

HPLC-FLD快速测定大豆中的多环芳烃

建立了大豆中多环芳烃的快速检测方法.采用乙腈-四氢呋喃(1+1)提取大豆中的多环芳烃,并用高效液相色谱-荧光光谱(HPLC-FLD)法测定多环芳烃含量.方法检出限和定量限分别为0.07～0.61 μg/kg和0.27 ～ 2.04 μg/kg,线性范围为2～ 200 μg/kg,回收率在81.7％ ～96.5％之间,相对标准偏差在2.10％ ～ 10.44％之间.     

天然生育酚中痕量多环芳烃脱除工艺的研究

采用活性炭吸附法脱除天然生育酚中的多环芳烃（PAHs）,考察了脱除溶剂、活性炭种类、搅拌时间、温度、活性炭用量、脱除次数对多环芳烃脱除率的影响。结果表明,用乙醇（分析纯）溶剂溶解生育酚（液固比为5：1）,加入10％的HC-2型活性炭,在20℃下搅拌45min,对PAHs可以达到较好的脱除效果（对轻PAHs的脱除率达到48％以上,对重PAHs的脱除率达到98％以上,对总PAHs的脱除率达到88％以上）,重PAHs的残留量为5．22ng／g,轻PAHs的残留量为86．22ng／g。     

Milk and urine excretion of polycyclic aromatic hydrocarbons and their hydroxylated metabolites after a single oral administration in ruminants

The aim of this study was to establish the transfer of phenanthrene, pyrene, and benzo[a]pyrene and their major hydroxylated metabolites to milk and to urine after a single oral administration (100 mg per animal of each compound) in 4 lactating goats. Detection and identification of the analytes (native compounds, 1-OH pyrene, 3-OH phenanthrene, 3-OH benzo[a]pyrene) were achieved using gas chromatography-mass spectrometry. Benzo[a]pyrene, phenanthrene, and pyrene were rapidly detected in the plasma stream, whereas 1-OH pyrene and 3-OH phenanthrene appeared later in plasma. These data suggest that pyrene and phenanthrene are progressively metabolized within the organism. Recovery rates of pyrene and phenanthrene in milk over a 24-h period appeared to be very low (0.014 and 0.006%, respectively), whereas the transfer rates of their corresponding metabolites were significantly higher: 0.44% for 1-OH pyrene and 0.073% for 3-OH phenanthrene. Recovery rates in urine were found to be higher (1 to 10 times) than recovery rates in milk. The 1-OH pyrene was found to be the main metabolite in urine as well as in milk. Thus, as has been established for humans, 1-OH pyrene could be considered as a marker of ruminant exposure to polycyclic aromatic hydrocarbons. Because 1-OH pyrene and 3-OH phenanthrene were measured in milk (unlike their corresponding native molecules), metabolites of polycyclic aromatic hydrocarbons should be taken into consideration when evaluating the safety of milk. Benzo[a]pyrene and 3-OH benzo[a]pyrene were (less than 0.005%) transferred to milk and urine in very slight amounts. This very limited transfer rate of both compounds suggests a low risk of exposure by humans to benzo[a]pyrene or its major metabolite from milk or milk products.     

烟熏肉制品中的多环芳香烃

综述了烟熏肉制品中的多环芳烃的产生过程,并对烟熏肉制品中多环芳烃存在的问题和发展趋势进行了展望。     

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.     

电化学传感技术在羟基多环芳烃检测中的应用

羟基多环芳烃(hydroxyl polycyclic aromatic hydrocarbons,OH-PAHs)是多环芳烃(polycyclic aromatic hydrocarbons,PAHs)在人体和动物体内代谢生成的一类羟基化合物。通常采用尿液中OH-PAHs作为生物标志物来综合评价人体对多环芳烃的内暴露情况。常见的OH-PAHs分析方法主要有色谱法、同步荧光光谱法、毛细管电泳法以及酶联免疫分析法等。近来,OH-PAHs分析的目光开始转向电分析化学技术。本文介绍OH-PAHs检测的意义以及电化学传感技术在OH-PAHs检测中的应用,重点论述PAHs生物标志物、富集传感条件的选择以及对同步检测多种OH-PAHs可能性的探究,并对此种检测方法的发展趋势进行展望。     

食品接触材料中多环芳烃在食品模拟物中的迁移规律研究

采用气相色谱-质谱联用法,对食品接触材料中多环芳烃在水、乙酸(体积分数为3%)、乙醇(体积分数为10%)和异辛烷等4种食品模拟物中的迁移规律进行了研究,研究迁移量与实验的温度、时间和模拟物属性等参数的关系。结果表明:模拟物的属性对迁移行为有显著影响,迁移量随温度的升高和时间的增加而变大。     

纺织行业中多环芳烃的危害及其替代研究

多环芳烃(PAHs)一般存在于煤、煤焦油和原油等自然物质中,而一些人为因素也会使环境中产生多环芳烃化合物。在纺织行业中,多环芳烃主要用作生产染料的基本原料,同时也广泛存在于橡胶制品和塑料制品中。由于PAHs具有潜在的毒性和致癌、致畸变性,并且它可以在生物体内累积和在食物链中传递,因此给环境和人类健康带来极大的威胁。PAHs对环境的污染已经引起了全世界的关注,很多国家均对消费品中PAHs的含量进行了严格的限制。主要介绍了PAHs的危害、法规要求及其在纺织行业中替代品的研究动态。     

食品中多环芳烃的提取、纯化、以及检测方法的研究进展

对食品中多环芳烃(PAHs)的提取、纯化机理和检测方法进行了概述,侧重介绍了样品提取、纯化和分离过程中影响PAHs回收率的各种因素。     

食品中痕量多环芳烃检测技术的研究进展

多环芳烃(polycyclic aromatic hydrocarbons, PAHs)是造成食品污染的痕量危害物质, 精确和快速的检测食品中的痕量多环芳烃, 是食品安全重要的技术保障。本文概括了易受PAHs污染的食品类型, 综述了食品中PAHs的主要检测技术及其的研究进展。检测技术主要包括色谱检测、光谱检测和免疫学检测方法, 其中色谱检测高效液相色谱(high performance liquid chromatography, HPLC)和气相色谱-质谱(gas chromatography-mass spectrometer, GC-MS)是食品中PAHs的主流检测方法, 荧光光谱法、表面增强拉曼光谱法光谱检测和免疫学检测在食品PAHs检测中也已常见, 免疫学检测法基于其快速和现场性特点, 显示出极强的应用前景潜力。并对未来的研究趋势进行展望。     

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

The effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids (∑SFA) contents reduced while the total polyunsaturated fatty acids (∑PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of ∑PAHs ranged between 6.95 and 99.03 ng g⁻¹ in barbecued fish. Notably, the highest amount of ∑PAHs was found in shad as well. The amounts of ∑HAAs ranged from non-detectable levels to 2.29 ng g⁻¹. The amounts of ∑PAHs and ∑HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing.     

气相色谱-质谱法测定醇食品模拟物中 16种多环芳烃

目的 建立固相微萃取-气相色谱-质谱联用仪测定醇食品模拟液中16种多环芳烃的分析方法。方法 优化了萃取方式、萃取温度、萃取时间、解吸时间和振荡速率等萃取条件, 样品采用气相色谱-质谱联用仪(gas chromatography-mass spectrometry, GC-MS)总离子流和选择离子模式进行定性定量测定。结果 16种多环芳烃在0.01~10 ?g/L范围内线性良好, R2大于0.99。在0.1、0.5、1.0 μg/L 3个添加水平下, 16种多环芳烃的平均回收率为76.52%?119.8%, 相对标准偏差为0.99%?15.93%。结论 该方法操作简便、灵敏度高、准确度好, 能够满足醇食品模拟物中多环芳烃化合物的检测要求。