某些饮食业的食用油及其加热产物中多环芳烃的分析

Analysis of Polycyclic Aromatic Hydrocarbons in the Edible Oils and Its Heated Products of Some Catering Trades

用薄层扫描法对餐馆的厨房,萨其马工场及油条店的食用油及其加热产物中的多环芳烃作了分析,结果表明这三个饮食业中的所有样品均含有苯并[a]芘,二苯并[a,h]蒽,苯并[a]蒽,二苯并[a,b]蒽及苯并[e]芘等五种多环芳烃,且其样品中的含量均按食用油烟雾>加温后油>未加温油的顺序排列。

The PAHS in the edible oils and its heated Products have been studied resPec-tively including 3 spots of the catering trade; a kitchen of restrautant, a workshop of saqinma ( a kind of candied fritter ), a shop of youtiao ( deep-fried twisted dough sticks ) . The results of qualitative analysis showed all above samples containingi Benzo ( a ) Pytene ( BaP ) , Di-benz ( a, h ) anthrancene ( DBa, hA ), Benz( a ) anthrancene ( BaA ) , Dibenz ( a, b ) anthrancene ( DBa, bA ), Benzo ( e ) Pyrene ( BeP ), in addition, there are also other 3 to 4 unknown PAHs spots. The results of quantitative analysis showed that the concentration of DBahA was higher than BaP in the same samPle from several to tens folds, and that the order of PAHs contents obtained from those samples decreased as oil mist, heated oils, unheated oils.