油炸食品中多环芳烃健康风险的定量评价

Quantitative Evaluation on Health Risk of Polycyclic Aromatic Hydrocarbons in Fried Food

采用索氏抽提法提取4种典型油炸食品中的PAHs,以C18固相萃取柱、Florisil小柱和氧化铝固相萃取柱净化,利用气相色谱-质谱法进行定性定量分析,并采用致癌风险系数法和预期寿命损失法进行健康风险评价。研究表明,油炸食品中的PAHs以三环芳烃、四环芳烃和五环芳烃(26.54~57.51μg/kg)为主,二环和六环芳烃则较少;油炸食品中PAHs对人体具有潜在的致癌风险,4类油炸食品中PAHs导致的致癌风险大小顺序为薯片>油条>薯条>方便面;利用致癌风险系数法对PAHs的健康风险进行定量评价,油炸食品中PAHs的终身致癌风险(ILCR)为2.59×10-5,并利用预期寿命损失法计算出油炸食品中PAHs引起的预期寿命损失(LLE)为161min。

The PAHs content in typical fried food are analyzed to investigate the composition characteristics and the potential health risk to the general population.A total of 4kinds of fried food are analyzed by Soxhlet extraction,purified by C18 solid phase extraction column,Florisil column and alumina solid-phase extraction column,quantified by GC-MS techniques.Then this paper evaluates the health risk of PAHs by the cancer risk coefficient method and life expectancy loss method.The linear relation of 16 kinds PAHs in content distribution range of 0~5μg/mL is good,and the detection limit is 0.009~0.060μg/kg.The spiked recovery is 86.62%~107.97%.The relative standard deviation is 6.97%.The total content of 16 kinds PAHs in fried food is 103.04~234.67μg/kg,which contains 38.51~86.59μg/kg carcinogenic PAHs,accounting for35% of the total PAHs.Most of PAHs in fried food is detected,which is dominated by 3ring PAHs(33%).The function relationship of ILCR,LLE and DR is determined,and calculate the ILCR of PAHs in the Fried food to the human body is 2.59×10-5,and the LLE is 161 mins.