Concentration and particle size distribution of polycyclic aromatic hydrocarbons formed by thermal cooking.
The concentration and particle size distribution of 19 major polycyclic aromatic hydrocarbons (PAHs) emitted by thermal cooking were investigated. Corn, trout, beef, prawns, and pork were selected for grilling. The PAHs in the oil mist emitted when the food was grilled were collected according to particle size range and analysed by GC/MS. Much higher concentrations of PAHs were detected in the oil mist emitted by grilled pork, trout, and beef samples, which were rich in fat. The main components of the cooking exhaust were 3- and 4-ring PAHs, regardless of food type. The particle size distribution showed that almost all the PAHs were concentrated in particles with diameters of <0.43 μm. For pork, the toxic equivalent of benzo[a]pyrene accounted for 50% of the PAHs in particles with diameters of <0.43 μm. From these results, we estimated that >90% of the PAHs would reach the alveolar region of the lungs.
Faculty of Science, Japan Women's University, Tokyo 112-8681, Japan.
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Saito
Environmental Science Research Laboratory, Central Research Institute of Electric Power Industry, Abiko 270-1194, Japan. Electronic address: nobu@criepi.denken.or.jp.
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Tanaka
Faculty of Science, Japan Women's University, Tokyo 112-8681, Japan.
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Miyazaki
Environmental Science Research Laboratory, Central Research Institute of Electric Power Industry, Abiko 270-1194, Japan.
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Tsuzaki
D000818:Animals; D002417:Cattle; D003296:Cooking; D005399:Fishes; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D010316:Particle Size; D011084:Polycyclic Aromatic Hydrocarbons / Q000737:chemistry*; D017747:Seafood / Q000032:analysis*; D013552:Swine
D011084:Polycyclic Aromatic Hydrocarbons
Cooking exhaust; Grilling; Meat; Particle size distribution; Polycyclic aromatic hydrocarbons