Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods

Eleven polycyclic aromatic hydrocarbons (PAHs) have been analysed in commercial milk formulae and infant cereals. Two hydroxylated PAHs metabolites (1-OH-Pyr and 3-OH-B[a]P) and their conjugates were also analysed in milk samples. To determine the selected PAH metabolites, a simple, fast quantitative and economic method was developed. This method comprising ultrasound-assisted solvent extraction, enzymatic hydrolysis, solid-phase clean-up and detection by liquid chromatography with fluorescence detection (LC–FD) and liquid chromatography tandem mass spectrometry (LC–MS/MS) as confirmatory technique. The method was evaluated by constructing calibration curves, measurement of recovery, precision and the limits of detection. The purpose of this survey was to determine the selected analytes, to assess the exposure of babies and infants and to produce data for comparison with proposed limits that were being considered at the time of the survey. The results showed that not only no samples would have exceeded the limit for benzo[a]pyrene which is used as an indicator for the presence of PAHs, but also no hydroxy PAH metabolites have been detected.     

HPLC determination of polycyclic aromatic hydrocarbons in olive oils

 In this paper, HPLC with spectrofluorimetric detection was applied to the determination of polycyclic aromatic hydrocarbons (PAHs) in olive oils. These compounds may sometimes contaminate vegetable oils because of their specific lipophilic characteristics, which are a significant problem for their extraction and purification from lipid matrices. Some improvements to previously published methods are introduced and satisfactory results for repeatability and recovery were obtained. Data on 51 authentic olive oil samples are reported and it was found that there is usually a limited presence of PAHs in extra virgin olive oils; furthermore, the analysis of some blends of refined and virgin oils shows that the distributions of light and heavy PAHs are different with the content of the former being lower in refined samples. As an example of this fact, two samples of lampante oil were followed throughout the refining step. Received: 23 September 1996 / Revised version: 17 December 1996     

Optimisation and validation of an HPLC method for determination of polycyclic aromatic hydrocarbons (PAHs) in mussels

A method for determination of 11 polycyclic aromatic hydrocarbons (PAHs) in mussels (Mytilus galloprovincialis), using HPLC coupled to a fluorescence detector, has been optimised and validated, according to European Community rules. Sample preparation involves alkaline digestion of mussel tissue, liquid–liquid extraction of organic compounds and solid phase clean-up. Accuracy and precision of the method were determined by a validation study, carried out to demonstrate that the method is useful for both screening purposes and confirmation. Commission Regulation (EC) No. 2007/333/EC stated the performance criteria for the analysis of the only benzo[a]pyrene (BaP) in food products of animal origin, since BaP is the most studied PAH. We extended the BaP analysis performance criteria to other 10 toxic PAHs (listed in Commission Recommendation (EC) No. 2005/108/EC) and the validation study was performed also in agreement with Commission Decision (EC) No. 2002/657/EC. The method was applied to investigate 27 mussel samples from actively producing shellfish plants located in Campania (Italy) and variable levels of PAHs were detected ranging from <0.2 to 16 μg/kg wet weight.     

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。     

Rapid determination of polycyclic aromatic hydrocarbons in natural tocopherols by high-performance liquid chromatography with fluorescence detection

A simple and rapid method has been developed and validated for the determination of seventeen polycyclic aromatic hydrocarbons (PAHs) in natural tocopherol products. Samples were dissolved in n-hexane, cleaned by an alumina column, and separated and determined by reversed-phase high-performance liquid chromatography (HPLC) with fluorescence detection. The recoveries were greater than 77.9%, except for the lowest molecular weight PAHs (Na, 1-Me, 2-Me, AC, F) which were between 15.9% and 75.8%. The limits of quantification were less than 0.38 ng/g for the heavy PAHs and less than 1.50 ng/g for the light PAHs. Good repeatabilities were achieved with RSD less than 10.7% for all the objective compounds. This method has been applied to evaluating PAHs contents in various natural tocopherol products and controlling natural tocopherol product quality.     

油籽炒籽条件对油脂中多环芳烃含量影响的研究

以花生仁和芝麻籽为原料,研究了炒籽温度和炒籽时间对其油脂中16种多环芳烃含量的影响。结果表明,随着炒籽温度的提高及炒籽时间的延长,花生油和芝麻油中Bap、PAH4、PAH16的含量都呈明显上升趋势。对照GB2716及欧盟No 835/2011中对Bap、PAH4的限量规定,花生仁的合理炒籽温度为不超过160℃、炒籽时间不超过20 min,芝麻的合理炒籽温度为不超过180℃、炒籽时间不超过20 min。在优化的炒籽条件下,花生油中Bap、PAH4、PAH16含量(μg/kg)分别从原料中的0.31、4.60、16.69增加至1.07、11.98、48.86,芝麻油中Bap、PAH4、PAH16含量分别从原料中的0.63、5.23和21.84增加至0.93、8.28和47.95。     

Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing

A study was conducted in order to determine the levels of 13 polycyclic aromatic hydrocarbons (PAHs) in crude soybean oils produced in Brazil and to evaluate the influence of the refining process in their reduction. Analysis of intermediary products (neutralized, bleached and deodorized oils) showed that all compounds were reduced through refining (up to 88%). Neutralization and deodorization steps contributed effectively to the PAHs decrease. The mean total PAHs content in crude and deodorized oil samples ranged, respectively, from 10 to 316 and 3 to 69μg/kg. Since vegetable oils have been shown to be the major sources of PAHs in the diet, a monitoring program should be developed by the refining industries and the use of activated carbon during oil processing is highly recommended.     

四种多环芳烃低剂量联合暴露对大鼠毒性作用的初步研究

目的 初步研究4种多环芳烃(苯并[a]芘、苯并[a]蒽、艹屈和苯并[b]荧蒽)低剂量联合暴露的毒性作用。方法 购入50只8周龄SD雄性大鼠,随机分为5组,每组10只,分别按0、10、50、250、1000 μg/kg·BW剂量连续灌胃染毒,基于人体4种多环芳烃的实际暴露量,灌胃剂量的比例设定为苯并[a]芘∶苯并[a]蒽∶艹屈∶苯并[b]荧蒽=0.99∶2.92∶2.68∶1.68。大鼠于染毒30 d后处死,取血清、脏器等生物样本,计算脏器系数,进行大鼠肝脏病理切片观察病理学改变,并检测肝功能相关指标、氧化应激相关指标及脂代谢相关指标。结果 相较于对照组,染毒组大鼠肝脏结构有明显异常,肝窦扩大,肝细胞出现气球样变;1 000 μg/kg·BW组肝脏脏器比显著升高。染毒30 d后1 000 μg/kg·BW组大鼠血清谷草转氨酶均显著上升(P<0.05);染毒组大鼠血清谷胱甘肽过氧化物酶在30 d时显著升高(P<0.05);染毒30 d后,1 000 μg/kg·BW组大鼠血清高密度脂蛋白胆固醇显著下降并且肝脏胆固醇显著上升(P<0.05),250 μg/kg·BW组大鼠血清甘油三酯显著上升(P<0.05),50 μg/kg·BW及以上染毒剂量的染毒组肝脏中TG显著上升(P<0.05)。结论 PAH4低剂量联合暴露对SD雄性大鼠产生了一定程度的肝损伤、氧化应激及脂代谢紊乱等不良影响。     

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。     

8种多环芳烃联合暴露致大鼠肝脏毒性及BMDL推导

目的 探究8种多环芳烃（PAH8）联合暴露的大鼠肝脏毒性,利用基准剂量法（BMD）获得PAH8致肝脏毒性的基准剂量95%置信区间下限值（BMDL）。方法 雄性SD大鼠随机分为5组,每组10只,分别按照0、10、50、250和1 000μg/kg·BW剂量的PAH8连续染毒30 d后处死大鼠,计算脏器系数,进行肝脏病理学检测和油红O染色,检测血清谷丙转氨酶、谷草转氨酶、丙二醛、谷胱甘肽过氧化物酶（GSH-Px）、甘油三酯（TG）、总胆固醇（TC）的水平及肝脏TG、TC含量。选择具有统计学意义、毒理学意义和剂量效应趋势的肝脏毒性数据,利用BMDS 3.2软件进行BMD分析,选择最佳拟合模型得到BMDL值。结果 1 000μg/kg·BW剂量组大鼠肝脏系数较对照组显著升高（P<0.05）。PAH8染毒后部分大鼠肝脏出现细胞水肿、炎性浸润、脂肪变性等病理改变。10～250μg/kg·BW剂量组血清GSH-Px较对照组显著升高（P<0.01）,但1 000μg/kg·BW剂量组GSH-Px显著降低（P<0.001）。肝脏中TC含量呈现剂量效应趋势,1 000μg/kg·BW剂量...     

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。     

Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oils

The presence of polycyclic aromatic hydrocarbons (PAHs) in virgin olive oils results from contamination on olive skins and the oil itself during processing. Determination of nine PAHs was carried out by isolation of the hydrocarbon fraction and subsequent clean-up by solid phase extraction, followed by RP-HPLC analysis using a programmable fluorescence detector. Contamination of olive skins depends directly on environmental pollution levels and inversely on fruit size. In the oil mill, PAHs levels were increased by contamination from combustion fumes during the extraction process. Other procedures, such as washing or talc addition during extraction, did not affect PAHs levels. High concentrations of PAHs were only found as a consequence of accidental exposure to contamination, such as direct contact of olives with diesel exhaust and oil extraction in a polluted environment.     

Sources of contamination by polycyclic aromatic hydrocarbons in Spanish virgin olive oils

The presence of polycyclic aromatic hydrocarbons (PAHs) in virgin olive oils results from contamination on olive skins and the oil itself during processing. Determination of nine PAHs was carried out by isolation of the hydrocarbon fraction and subsequent clean-up by solid phase extraction, followed by RP-HPLC analysis using a programmable fluorescence detector. Contamination of olive skins depends directly on environmental pollution levels and inversely on fruit size. In the oil mill, PAHs levels were increased by contamination from combustion fumes during the extraction process. Other procedures, such as washing or talc addition during extraction, did not affect PAHs levels. High concentrations of PAHs were only found as a consequence of accidental exposure to contamination, such as direct contact of olives with diesel exhaust and oil extraction in a polluted environment.     

Analysis of polycyclic aromatic hydrocarbons in fish: Optimisation and validation of microwave-assisted extraction

An accurate and sensitive method for determination of 18 polycyclic aromatic hydrocarbons (PAHs) (16 PAHs considered by USEPA as priority pollutants, dibenzo[a,l]pyrene and benzo[j]fluoranthene) in fish samples was validated. Analysis was performed by microwave-assisted extraction and liquid chromatography with photodiode array and fluorescence detection. Response surface methodology was used to find the optimal extraction parameters. Validation of the overall methodology was performed by spiking assays at four levels and using SRM 2977. Quantification limits ranging from 0.15–27.16 ng/g wet weight were obtained. The established method was applied in edible tissues of three commonly consumed and commercially valuable fish species (sardine, chub mackerel and horse mackerel) originated from Atlantic Ocean. Variable levels of naphthalene (1.03–2.95 ng/g wet weight), fluorene (0.34–1.09 ng/g wet weight) and phenanthrene (0.34–3.54 ng/g wet weight) were detected in the analysed samples. None of the samples contained detectable amounts of benzo[a]pyrene, the marker used for evaluating the occurrence and carcinogenic effects of PAHs in food.     

Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana

The levels of six polycyclic aromatic hydrocarbons (PAHs) including benzo[a]pyrene and three other PAH were determined in smoked Mozzarella di Bufala Campana. Different smoking techniques were compared to evaluate the risk associated with consumption of these cheeses. Although no maximum limits are set for PAHs in cheese, the levels found in some samples constitute a health risk. In fact, using corrugated cardboard, high levels were detected in the whole product or in the outer part. Also, the use of traditional materials involves the accumulation of PAHs in the outer part, but in the total product concentrations are significantly lower. No contamination was found using liquid smoke.     

Review of the quantification techniques for polycyclic aromatic hydrocarbons (PAHs) in food products

There is a growing need for accurate detection of trace-level PAHs in food products due to the numerous detrimental effects caused by their contamination (e.g., toxicity, carcinogenicity, and teratogenicity). This review aims to discuss the up-to-date knowledge on the measurement techniques available for PAHs contained in food or its related products. This article aims to provide a comprehensive outline on the measurement techniques of PAHs in food to help reduce their deleterious impacts on human health based on the accurate quantification. The main part of this review is dedicated to the opportunities and practical options for the treatment of various food samples and for accurate quantification of PAHs contained in those samples. Basic information regarding all available analytical measurement techniques for PAHs in food samples is also evaluated with respect to their performance in terms of quality assurance.     

Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats

Traditional kokorec, which is one of the products of offal (edible by-products) and consumed enthusiastically in Turkey, is produced from fresh and washed lamb and calf small intestines. Some health risks can occur unless hygiene and sanitation rules are followed and proper cooking procedures are applied during the production process of kokorec. One of the most important among these risks is the microbial origin hazard and another is the formation of polycyclic aromatic hydrocarbons. In this study, the aim was to determine the concentrations of eight polycyclic aromatic hydrocarbons formed during the cooking of kokorec produced from beef and lamb small intestines by adding various animal fats. Polycyclic aromatic hydrocarbonformation was specified in ready-to-consume kokorec samples in which eight polycyclic aromatic hydrocarbon concentrations varied between 3.07 and 40.11 µg/kg. The consumption of lamb kokorec could be recommended to consumers because its average total eight polycyclic aromatic hydrocarbon concentration was lower than that of beef kokorec.     

Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

The contamination of polycyclic aromatic hydrocarbons PAHs by thermally treated high-protein foods, such as charcoal-grilled meat products, is due to the generation by direct pyrolysis of food nutrients and the direct deposition of PAHs from smoke produced through incomplete combustion of the thermal agents. This study investigated the effects on the PAH (BaP, BbFln and Fln) contents by using two different types of treatments, preheating (steam and microwave) and wrapping (aluminium and banana leaf) of the meat samples prior to charcoal grilling. PAHs were extracted through tandem solid-phase extraction. The results showed that the applied preheating and wrapping treatments on the samples strongly affect the PAHs levels in the charcoal-grilled meat. No carcinogenic PAHs (BaP and BbFln) were detected in the samples after steam and microwave preheating or aluminium wrapping treatments. Significant reductions of Fln content, of up to 46% and 81% in beef and chicken samples, respectively, were observed in the study.     

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.     

Polycyclic aromatic hydrocarbons in milk and dairy products

Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds with a structure consisting of carbon and hydrogen atoms that have more than two fused aromatic rings. Most PAHs have carcinogenic effects on animal or humans and induce various cancers. Polycyclic aromatic hydrocarbons are a consequence of environmental pollutants, imperfect burning or pyrolysis of organic substances during industrial processing. Additionally, foods can be contaminated during their processing and preparation through different heat treatments. This review highlights the formation, occurrence and health impacts of PAHs in milk and milk products, and analytical technique used for their determination in dairy products.