Levels, enrichment characteristics, and health risks of halogenated and parent polycyclic aromatic hydrocarbons in traditional smoked pork.

IF 7.6 2区 环境科学与生态学 Q1 ENVIRONMENTAL SCIENCES
Environmental Pollution Pub Date : 2024-11-15 Epub Date: 2024-09-07 DOI:10.1016/j.envpol.2024.124915
Zhe Wang, Mai Su, Yanli Zhang, Rongxin Peng, Yingxi Qu, Jiali Han, Jun Jin, Jicheng Hu
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Abstract

Chinese traditional smoked pork was contaminated with polycyclic aromatic hydrocarbons (PAHs) and chlorinated and brominated PAHs (ClPAHs and BrPAHs; XPAHs) during the smoking process. Therefore, our study investigated the concentrations, enrichment characteristics, and health risks associated with PAHs, as well as ClPAHs and BrPAHs in Chinese traditional smoked pork. The total concentrations of PAHs, ClPAHs and BrPAHs in traditional smoked pork ranged from 90.0 to 79200 ng/g fat weight (fw), 23.6-2340 pg/g fw and 0.550-200 pg/g fw, respectively, which were significantly higher than their levels found in raw pork. Additionally, the concentrations of PAHs and XPAHs in the surface of smoked pork were higher than those in the inner parts. High-ring PAHs exhibited a greater enrichment compared to low-ring PAHs, and BrPAHs exhibited greater enrichment ability than ClPAHs in smoked pork. Furthermore, the ability of individual congeners to migrate from the surface to the inner parts of the smoked pork were varied. When the smoking fuels were similar, a longer smoking time resulted in higher concentrations of PAHs and XPAHs in smoked pork, while casing effectively reduced their concentrations. The correlation between XPAH and parent PAH concentrations indicated that chlorination of PAHs was one of the primary formation mechanisms of some monochlorinated PAHs. Over half of the smoked pork samples posed a potential carcinogenic risk, particularly the surface samples. It is recommended to remove the surface parts when consuming smoked pork and to improve traditional smoking methods to mitigate the health risks.

传统熏制猪肉中卤代烃和母体多环芳烃的含量、富集特征和健康风险。
中国传统熏制猪肉在熏制过程中受到多环芳烃(PAHs)以及氯化和溴化 PAHs(ClPAHs 和 BrPAHs;XPAHs)的污染。因此,我们的研究调查了中国传统熏制猪肉中多环芳烃、ClPAHs 和 BrPAHs 的浓度、富集特征和健康风险。结果表明,传统熏制猪肉中多环芳烃、ClPAHs和BrPAHs的总浓度分别为90.0-79200纳克/克脂重(fw)、23.6-2340皮克/克脂重(pg/g fw)和0.550-200皮克/克脂重(pg/g fw),明显高于生猪肉中的含量。此外,烟熏猪肉表面的多环芳烃和 XPAHs 含量也高于内部。与低环多环芳烃相比,高环多环芳烃的富集能力更强,而在烟熏猪肉中,溴化多环芳烃的富集能力比氯化多环芳烃更强。此外,各同系物从烟熏猪肉表面向内部迁移的能力也各不相同。在熏制燃料相似的情况下,熏制时间越长,多环芳烃和 XPAHs 在熏制猪肉中的浓度就越高,而加壳则可有效降低其浓度。XPAH 与母 PAH 浓度之间的相关性表明,PAHs 的氯化是某些单氯化 PAHs 的主要形成机制之一。超过一半的烟熏猪肉样本有潜在的致癌风险,尤其是表面样本。建议在食用烟熏猪肉时去除表面部分,并改进传统的烟熏方法,以降低对健康的风险。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Environmental Pollution
Environmental Pollution 环境科学-环境科学
CiteScore
16.00
自引率
6.70%
发文量
2082
审稿时长
2.9 months
期刊介绍: Environmental Pollution is an international peer-reviewed journal that publishes high-quality research papers and review articles covering all aspects of environmental pollution and its impacts on ecosystems and human health. Subject areas include, but are not limited to: • Sources and occurrences of pollutants that are clearly defined and measured in environmental compartments, food and food-related items, and human bodies; • Interlinks between contaminant exposure and biological, ecological, and human health effects, including those of climate change; • Contaminants of emerging concerns (including but not limited to antibiotic resistant microorganisms or genes, microplastics/nanoplastics, electronic wastes, light, and noise) and/or their biological, ecological, or human health effects; • Laboratory and field studies on the remediation/mitigation of environmental pollution via new techniques and with clear links to biological, ecological, or human health effects; • Modeling of pollution processes, patterns, or trends that is of clear environmental and/or human health interest; • New techniques that measure and examine environmental occurrences, transport, behavior, and effects of pollutants within the environment or the laboratory, provided that they can be clearly used to address problems within regional or global environmental compartments.
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