[Analysis of polynuclear aromatic hydrocarbons in kitchen and determination of urinary 1-hydroxypyrene of cooks].
Polynuclear aromatic hydrocarbons in the air of kitchen were determined using HPLC coupled with a fluorescence detector during the period of frying and cooking. About 40% of the benzo(a)pyrene were in the air and most of the benzo(a)pyrene were gathered on the smaller particles (less than 10 microns). Urinary 1-hydroxypyrene from 21 cooks was determined, its mean value was 0.627 mumol/mol creatinine, comparing with the control mean of 0.260 mumol/mol creatinine t test, showed that difference is statistically significant.
Zhao
Z H
ZH
Beijing Municipal Research Institute of Environmental Protection.
D000328:Adult; D016902:Air Pollution, Indoor / Q000009:adverse effects / Q000032:analysis*; D001564:Benzo(a)pyrene / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003296:Cooking; D006801:Humans; D011083:Polycyclic Compounds / Q000032:analysis*; D011721:Pyrenes / Q000032:analysis*
D011083:Polycyclic Compounds; D011721:Pyrenes; D001564:Benzo(a)pyrene; C033146:1-hydroxypyrene