Widespread occurrence of polyhalogenated compounds in fat from kitchen hoods
Widespread occurrence of polyhalogenated compounds in fat from kitchen hoods
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DOI：
10.1007/s00216-013-7194-5
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发表时间：
2013-09-01
影响因子：
4.3
通讯作者：
Vetter, Walter
中科院分区：
文献类型：
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作者：
Bendig, Paul;Haegele, Florian;Vetter, Walter
食品和受污染的室内环境是人类接触多卤代化学品的最相关来源。这项研究首次分析了厨房抽油烟机中的脂肪残留物，以确定其是否受到多卤代化合物的污染。在所有厨房抽油烟机（n = 15）中检测到广泛的污染物，其中大部分可以量化。检测到的多卤代化学品为0.2至18微克/克脂肪，其中氯化石蜡是最相关的污染物。除了氯化石蜡，每个厨房油烟机的脂肪样本都显示出独特的指纹。在样品中还检测到各种旧的和目前使用的溴化阻燃剂。除了室内设备使用产生的这些污染物外，有机氯农药和半挥发性卤化天然产品的残留物证实，烹饪食物以及加热食物释放的污染物是另一个相关的污染源。3个月后对两个样品的重新分析仅导致污染物模式和浓度的微小变化。因此，建议将厨房抽油烟机中的脂肪作为评估这些危险多卤代化学品污染的一个容易获得的基质。
Food and contaminated indoor environments are the most relevant sources of human exposure to polyhalogenated chemicals. This study analyzed for the first time fat residues in kitchen hoods for contaminations with polyhalogenated compounds. A wide range of contaminants was detected in all kitchen hoods (n = 15) and most of them could be quantified. Between 0.2 and 18 mu g polyhalogenated chemicals/g fat were detected, with chlorinated paraffins being the most relevant contaminant group. Aside from the chlorinated paraffins, each kitchen hood fat sample showed a distinct fingerprint. A wide range of old and current-use brominated flame retardants were also detected in the samples. In addition to these contaminants originating from their use in indoor equipment, residues of organochlorine pesticides and semi-volatile halogenated natural products verified that cooking of food, accompanied with the release of contaminants from the heated food, was another relevant source of contamination. Re-analyses of two samples after 3 months only resulted in small variations in contaminant pattern and concentrations. Therefore, fat from kitchen hoods is proposed as an easily accessible matrix to assess contamination of these hazardous polyhalogenated chemicals.