| Summary: | 碩士 === 國立臺灣大學 === 環境衛生研究所 === 88 === Cooking oil smoke generated from frying food in Chinese cuisine has been associated with lung cancer among Chinese women who are not smokers. This study was to characterize the smoke generated from heating cooking oil. Soybean oil, peanut oil and lard were heated to 250℃ to generate oil smoke. The fine particles in the oil smoke were collected using Micro-Orifice Uniform Deposit Impactor and their sizes were measured using the Scanning Morbility Particle Sizer. The teflon filter hold in a two pieces filter cassette was used to collect the particles for the determination of the particulate-bound PAHs (polycyclic aromatic hydrocarbons). And the high-performance liquid chromatography incorporated with flourescence detector determined PAHs.
The particle sizes of soybean oil smoke ranged predominately between 0.18μm and 0.56μm, with an average peak mass concentration of 3.494 ± 0.795 mg/m3 for particulates sized 0.56μm, and followed by 2.987 ± 0.300 mg/m3 for particulates sized 0.18μm. Similarly, the average peak mass concentrations, 9.774 ± 0.540 mg/m3 for peanut oil smoke and 8.184 ± 1.109 mg/m3 for lard smoke, also occurred with particulates sized 0.56μm and almost accounted for 50% of total mass for both types of smoke. The overall average mass concentrations of particulates in the peanut oil smoke, lard smoke and soybean oil smoke were 18.465 ± 1.226 mg/m3, 15.164 ± 2.067 mg/m3 and 10.288 ± 1.368mg/m3, respectively.
The results also showed that the particle size would increase with reduced particle counts as the heating time increased. The greatest number concentration in the soybean oil smoke dropped from 1.631104 count/cm3 while the oil being heated, to 1.520104 count/cm3 after heating oil for 60 minutes; the corresponding particle sizes increased from 0.12μm to 0.20μm. Similar patterns occurred for peanut oil smoke and lard smoke. However, the number concentration of peanut oil smoke particles reduced from 9.170103 count/cm3 to 8.940103 count/cm3.
PAHs commonly detected in oil smoke were anthracene, fluoranthene, pyrene, chrysene, benzo(k)fluoranthene and benzo(a)pyrene. In addition, dibenzo(a,h)anthracene occurred in both soybean oil and peanut oil smoke. Benzo(a)anthracene was determined only in soybean oil smoke. Using toxic equivalency factors of PAHs to calculate the toxic equivalency concentration, PAHs in soybean oil smoke has the highest total toxic equivalency concentration.
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