Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services.
The concentrations and characteristics of 16 polycyclic aromatic hydrocarbons (PAHs) in 48 oil samples randomly collected from 30 catering services that employ six cooking methods were quantified via high-performance liquid chromatography (HPLC). These 16 PAHs were detected in almost all of the samples. The levels of Σ16PAHs, Σ4PAHs, benzo[a]pyrene (BaP), and total BaP equivalents (ΣBaPeq) for the six cooking methods exceeded the legal limit. The concentrations of Σ4PAHs were approximately 9.5 to 16.4 times the legal limit proposed by the European Commission (Off J Eur Union 215:4-8, 2011), and the level of BaP exceeded the national standard in China by 4.7- to 10.6-fold, particularly in oil from fried foods. Low molecular weight PAHs (LMW PAHs) were predominant in fried food oil from different catering services and accounted for 94.8 % of these oils, and the ΣBaPeqof the high molecular weight PAHs (HMW PAHs) was 11.5-fold higher than that of the LMW PAHs. The concentrations of Σ16PAHs (3751.9-7585.8 μg/kg), Σ4PAHs (144.6-195.7 μg/kg), BaP (79.7-135.8 μg/kg), and ΣBaPeq(231.0-265.4 μg/kg) were highest in the samples from fast food restaurants/buffets (FB), followed by those from fried food stalls (FS) and then cooking restaurants/cafeterias (RC). The results of this study suggest that the government should strengthen control and supervision of PAH contamination in food and edible oils.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
Xuewei
X
Hao
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
Yong
Y
Yin
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
Sijie
S
Feng
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
Xu
X
Du
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
Jingyi
J
Yu
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China. yaozhl@th.btbu.edu.cn.|Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China. yaozhl@th.btbu.edu.cn.
Zhiliang
Z
Yao
D000068476:Beijing; D001564:Benzo(a)pyrene / Q000032:analysis; D002681:China; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D005506:Food Contamination / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D012147:Restaurants
D010938:Plant Oils; D011084:Polycyclic Aromatic Hydrocarbons; D001564:Benzo(a)pyrene
Catering service; Food oil; PAHs; ΣBaPeq
J Chromatogr A. 1996 Oct 25;750(1-2):263-73
8938389
J Hazard Mater. 2009 May 30;164(2-3):876-83
18842340
J Agric Food Chem. 2001 Nov;49(11):5238-43
11714310
Meat Sci. 2013 Jan;93(1):85-91
22910802
Food Chem Toxicol. 2007 Jun;45(6):1039-50
17303297
J Food Prot. 2005 Oct;68(10 ):2190-5
16245728
J Environ Monit. 2010 Mar;12 (3):681-8
20445857
Environ Sci Pollut Res Int. 2014 Oct;21(19):11521-30
24910314
Toxicol Rep. 2015 Jul 26;2:1057-1063
28962447
Environ Int. 2010 Jul;36(5):424-32
20388572
Food Addit Contam. 1991 Jul-Aug;8(4):517-30
1806403
Chemosphere. 2007 Jan;66(10 ):1904-10
16962639
Food Chem Toxicol. 2015 Apr;78:1-9
25633345
J Hazard Mater. 2008 Mar 21;152(1):128-39
17689010
Environ Sci Pollut Res Int. 2015 Mar;22(6):4434-46
25315930
Regul Toxicol Pharmacol. 1992 Dec;16(3):290-300
1293646
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Jun;27(6):776-82
20349373
J Toxicol Environ Health A. 2014;77(22-24):1359-71
25343286
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Jun;27(6):869-78
20104381
Sci Total Environ. 2001 Nov 12;279(1-3):159-65
11712593
J Chromatogr A. 2000 Jun 16;882(1-2):245-53
10895949
Food Chem Toxicol. 2009 Apr;47(4):709-15
19162122
Food Chem. 2008 May 15;108(2):607-15
26059139
Environ Sci Pollut Res Int. 2015 Oct;22(20):16110-20
26066859
Food Addit Contam. 2007 Apr;24(4):429-37
17454117
J Agric Food Chem. 2012 Feb 15;60(6):1380-9
22233505
Environ Health Perspect. 2004 Jun;112(9):970-8
15198916
Crit Rev Food Sci Nutr. 2011 Jan;51(1):29-37
21229416
Food Chem Toxicol. 2013 Aug;58:369-74
23692922
Food Addit Contam. 1991 May-Jun;8(3):363-9
1778272
Food Chem Toxicol. 2015 Sep;83:61-7
26072099
Sci Total Environ. 2012 Feb 15;417-418:68-75
22245161
Sci Total Environ. 1994 Mar 31;143(1):103-11
8202695
Sci Total Environ. 2014 Nov 1;497-498:448-458
25150739
J Food Prot. 2003 Dec;66(12 ):2325-31
14672232
Food Chem. 2014 Jun 15;153:285-91
24491732