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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Impacts of Cooking Technique on Polychlorinated Biphenyl and Polychlorinated Dioxins/Furan Concentrations in Fish and Fish Products with Intake Estimates
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Impacts of Cooking Technique on Polychlorinated Biphenyl and Polychlorinated Dioxins/Furan Concentrations in Fish and Fish Products with Intake Estimates

机译：烹饪技术对鱼和鱼制品中多氯联苯和多氯二恶英/呋喃浓度的影响（摄入量估算）

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Polychlorinated biphenyl (PCB) and polychlorinated dibenzo-p-dioxin (PCDD) and dibenzofuran (PCDF) concentrations were determined in composites of 18 different fish products and were prepared as raw, baked, boiled, and fried. ∑PCB concentrations were found to range from 0.12 ng·g~(-1) whole weight (ww) in raw octopus to 33 ng·g~(-1) ww in baked mackerel. Boiled monkfish was found to have the lowest ∑PCDD/F concentrations (0.41 pg·g~(-1) ww), while maximum concentrations were observed in fried catfish (59 pg·g~(-1) ww). PCB and PCDD/F concentrations in fish were generally reduced during cooking, although differences were small. The average PCB reduction in finfish was 7.9%, while an increase in PCB mass was observed in non-finfish (2.9%). PCDD/F losses, on average, were observed in both the finfish (3.6%) and non-finfish products (25%). Maximum ∑PCB, ∑PCDD/F, and TEQ_(PCDD/f+dl-pcb) (toxic equivalency) intakes, based on 150 g serving size, were determined to be 3300 ng (mackerel), 6600 pg (catfish), and 270 pg (catfish), respectively. PCB and PCDD/F changes associated with cooking generally were small (<15%), although larger mean differences (~40%) were observed in some fish products (e.g., catfish).
机译：在18种不同鱼类产品的复合物中测定了多氯联苯（PCB），多氯二苯并对二恶英（PCDD）和二苯并呋喃（PCDF）的浓度，并制成了生的，烘烤的，煮沸的和油炸的。 ∑PCB的浓度范围为生章鱼的0.12 ng·g〜（-1）ww至烤鲭鱼的33 ng·g〜（-1）ww。发现煮熟的安康鱼的最低∑PCDD / F浓度为（0.41 pg·g〜（-1）ww），而煎maximum鱼的最高∑PCDD / F浓度为59 pg·g〜（-1）ww。尽管差异很小，但在烹饪过程中鱼中的PCB和PCDD / F浓度通常会降低。有鳍鱼类的平均PCB减少量为7.9％，而非鳍鱼类的PCB数量增加了（2.9％）。在有鳍鱼（3.6％）和非鳍鱼产品（25％）中平均观察到PCDD / F损失。根据150克食用量，最大∑PCB，∑PCDD / F和TEQ_（PCDD / f + dl-pcb）（有毒当量）的摄入量被确定为3300 ng（鲭鱼），6600 pg（cat鱼）和分别为270 pg（cat鱼）。与烹饪相关的PCB和PCDD / F变化通常很小（<15％），尽管在某些鱼制品（例如cat鱼）中观察到较大的平均差异（〜40％）。

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