{"title":"Impact of salinity on PAH and halogenated PAH contamination and risks during the pickling of Chinese pickles","authors":"","doi":"10.1016/j.jfca.2024.106764","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, solid-phase extraction coupled with gas chromatography–triple quadrupole mass spectrometry was used for analyzing PAHs and XPAHs in pickles. The concentrations were 43.0±3.9 μg/kg for PAH24 (including EPA PAH 16 and EU PAH15+1) and 0.52±0.07 μg/kg for XPAH18 (including 11 chlorinated PAHs and 7 brominated PAHs) in commercially available xuecai, and 28.3±8.7 μg/kg for PAH24 and 0.25±0.11 μg/kg for XPAH18 in laboratory-pickled radish. Throughout the pickling process, concentrations of PAHs generally decreased, while XPAHs in xuecai and chlorinated PAHs (ClPAHs) in radish initially increased before declining. The elevated ClPAH levels in fermented radish compared to their unfermented counterparts, along with the newly formed 1-chlorinated pyrene in xuecai, highlighted the generation of ClPAHs during pickling. At lower salinity levels, the greater reduction in concentrations of PAHs corresponds with the largest increase in ClPAHs, suggesting potential chlorination of some PAHs into ClPAHs <em>via</em> microbial activity. Although concentrations of ClPAHs rose after pickling, the toxic equivalent quotients of PAH42 (including PAH24 and XPAH18) in pickles after fermentation were lower than those in both unfermented and fermenting samples, indicating that mature pickles did not increase the overall toxicity risk associated with PAHs and XPAHs.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524007981","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
In this study, solid-phase extraction coupled with gas chromatography–triple quadrupole mass spectrometry was used for analyzing PAHs and XPAHs in pickles. The concentrations were 43.0±3.9 μg/kg for PAH24 (including EPA PAH 16 and EU PAH15+1) and 0.52±0.07 μg/kg for XPAH18 (including 11 chlorinated PAHs and 7 brominated PAHs) in commercially available xuecai, and 28.3±8.7 μg/kg for PAH24 and 0.25±0.11 μg/kg for XPAH18 in laboratory-pickled radish. Throughout the pickling process, concentrations of PAHs generally decreased, while XPAHs in xuecai and chlorinated PAHs (ClPAHs) in radish initially increased before declining. The elevated ClPAH levels in fermented radish compared to their unfermented counterparts, along with the newly formed 1-chlorinated pyrene in xuecai, highlighted the generation of ClPAHs during pickling. At lower salinity levels, the greater reduction in concentrations of PAHs corresponds with the largest increase in ClPAHs, suggesting potential chlorination of some PAHs into ClPAHs via microbial activity. Although concentrations of ClPAHs rose after pickling, the toxic equivalent quotients of PAH42 (including PAH24 and XPAH18) in pickles after fermentation were lower than those in both unfermented and fermenting samples, indicating that mature pickles did not increase the overall toxicity risk associated with PAHs and XPAHs.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.