Heating of BDE-209 and BDE-47 in plant oil in presence of o,p'-DDT or iron(III) chloride can produce monochloro-polybromo diphenyl ethers.
Heating of BDE-209 and BDE-47 in plant oil in presence of o,p'-DDT or iron(III) chloride can produce monochloro-polybromo diphenyl ethers.
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DOI：
10.1016/j.fct.2012.02.040
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发表时间：
2012-05
期刊：
影响因子：
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通讯作者：
Paul Bendig;M. Blumenstein;W. Vetter
中科院分区：
文献类型：
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作者：
Paul Bendig;M. Blumenstein;W. Vetter
食品的加热过程可以改变有机卤素化合物的浓度和组成。在本研究中，分析了两种多溴二苯醚 (PBDE) 同系物十溴二苯醚 (BDE-209) 和 2,2',4,4'-四溴二苯醚 (BDE-47) 在含有和不含有其他化合物的植物油中加热时的命运。当 PBDE 在纯植物油中加热时，没有观察到转化。将十溴二苯醚 (BDE-209) 与植物油中的邻，对'-二氯二苯基三氯乙烷 (o,p'-DDT) 或氯化铁 (III) 一起加热，会形成一氯九溴二苯醚 (Br9Cl-DE)。几乎 10% 的 BDE-209 初始量转移到 Br9Cl-DE 中。在氯化铁(III)存在下加热BDE-47产生两种单氯化转化产物，初步鉴定为2,2',4-三溴-4'-氯二苯醚(4'-Cl-BDE-17)和2,4,4'-三溴-2'-氯二苯醚(2'-Cl-BDE-28)。然而，与o,p'-DDT 的反应活性较小，未观察到 Br→Cl 交换。我们实验中使用的条件（200°C；加热30分钟至3小时）表明，在烹饪鱼、肉和其他食品样品时也可能发生这种反应。
Heating processes of food can alter the concentrations and composition of organohalogen compounds. In this study the fate of two polybrominated diphenyl ether (PBDE) congeners, decabromodiphenyl ether (BDE-209) and 2,2′,4,4′-tetrabromodiphenyl ether (BDE-47) was analyzed when heated in plant oil with and without additional compounds. When the PBDEs were heated in pure plant oil, no transformation was observed. Heating of decabromodiphenyl ether (BDE-209) together with ortho,para′-dichlorodiphenyltrichloroethane (o,p′-DDT) or iron(III) chloride in plant oil resulted in the formation of monochloro–nonabromodiphenyl ethers (Br9Cl-DEs). Almost 10% of the initial amount of BDE-209 was transferred into Br9Cl-DEs. Heating BDE-47 in the presence of iron(III) chloride produced two monochlorinated transformation products which were tentatively identified as 2,2′,4-tribromo-4′-chlorodiphenyl ether (4′-Cl-BDE-17) and 2,4,4′-tribromo-2′-chlorodiphenyl ether (2′-Cl-BDE-28). However, the reactivity was smaller and no Br→Cl exchange was observed with o,p′-DDT. The conditions used in our experiments (200°C; heating 30min–3h) indicate that such reactivity may also occur during cooking of fish, meat and other food samples.