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首页> 外文期刊>Chemosphere >Dietary exposure to PCBs by seafood cooking method: A Korean study
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Dietary exposure to PCBs by seafood cooking method: A Korean study

机译：韩国的一项研究表明，通过海鲜烹饪方法饮食接触多氯联苯

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The levels of 82 polychlorinated biphenyl (PCB) congeners in 86 different types of seafood (n = 237) were analyzed and the PCBs changes in seafood by seven cooking methods were verified from 51 different species of seafood (total 127 pairs) to confirm the effect of cooking on dietary PCB levels in the human body. Total PCB levels in raw seafood ranged from 0.01 to 20.6 ng/g ww, while those for DL PCBs ranged from 0.001 to 1.67 pg TEQ/g ww. There was no statistically significant difference between PCB levels in raw and each different cooked seafood. However, Raw seafood samples with PCB concentrations under 1 ng/g showed a markedly increase in PCBs after cooking. When comparing mean and median value for total PCBs, the high-fat fish group exhibited a slightly decreasing PCB concentrations trend after cooking. The estimated daily intake (EDI) of cooked seafood was 1.07 ng/kg BW/day, while the EDI for raw seafood was 1.26 ng/kg BW/day. (C) 2018 Published by Elsevier Ltd.
机译：分析了86种不同类型海鲜（n = 237）中82种多氯联苯（PCB）同源物的水平，并从51种不同种类的海鲜（共127对）中验证了通过7种烹饪方法对海鲜中PCBs的变化，从而证实了这种效果。对人体饮食中PCB含量的影响。生海鲜中多氯联苯的总含量范围为0.01至20.6 ng / g ww，而低密度多氯联苯的总PCB含量范围为0.001至1.67 pg TEQ / g ww。生的和每种不同的煮熟海鲜中的PCB含量之间没有统计学上的显着差异。然而，多氯联苯浓度低于1 ng / g的生海鲜样品在蒸煮后显示出多氯联苯的明显增加。当比较总PCB的平均值和中位数时，高脂鱼组烹饪后显示出PCB浓度略有下降的趋势。估计的煮熟海鲜的每日摄入量（EDI）为1.07 ng / kg体重/天，而生海鲜的EDI为1.26 ng / kg体重/天。 （C）2018由Elsevier Ltd.发布

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