在木炭上烤猪腹烤时产生的烟雾中的多环芳 (PAH) 质量度的评估
Yong-Hyun Kim1,2,3, Sung-Hwan Kim4
1Department of Environment & Energy, Jeonbuk National University, 567 Baekje-daero, Deokjin-gu, Jeonju-si, Jeonbuk State 54896, Republic of Korea.
烧烤木炭会释放出高水平的多环芳 (PAH),造成大量的吸入风险. 猪肚产生了极端的PAH水平,远远超过了安全指南.
科学领域:
- 环境健康 环境健康
- 分析化学 分析化学
- 毒理学 毒理学 毒理学
背景情况:
- 木炭烧烤是已知的多环芳 (PAHs) 的来源.
- 由于短时间的烟雾排放,精确的暴露评估是困难的.
- 多聚氨酸是一种有机化合物的组,其中一些是致癌的.
研究的目的:
- 为量化木炭烧烤过程中排放的多环芳 (PAHs).
- 评估与木炭烧烤烟相关的吸入风险.
- 为了将PAH水平与既定的健康指南进行比较.
主要方法:
- 采用了热溶解气体染色学和质谱学来量化PAH.
- 实现了[a]烯 (BaP) 5 pg Sm-3.3 的低检测极限.
- 从烧烤猪肚子上的木炭和仅仅从燃料燃烧中收集的空气样本.
主要成果:
- 猪肚子的木炭烧烤产生了EPAPAPAH总度为98.4μg Sm-3和BaP的1431 ng Sm-3.3的总度.
- 环境空气中含有明显较低的PAH水平 (0.26μg Sm-3).
- 根据燃料类型,BaP排放量差异很大,从0.67 ng Sm−3 (硬木) 到953 ng Sm−3 ().
结论:
- 用木炭烧烤会产生极端的吸入风险,超过世界卫生组织/欧盟指南的1400倍以上.
- 燃料类型显著影响PAH排放.
- 突出了对排放控制和更安全的烧烤实践的迫切需要.
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