Unintentionally produced dioxin like polychlorinated biphenyls during cooking英文文献.pdfVIP

Food Control 22 (2011) 1797e1802 Contents lists available at ScienceDirect Food Control journal homepage: /locate/foodcont Unintentionally produced dioxin-like polychlorinated biphenyls during cooking Shujun Dong, Jiajia Wu, Guorui Liu, Bing Zhang, Minghui Zheng* State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China a r t i c l e i n f o a b s t r a c t Article history: The formation and distribution of dioxin-like polychlorinated biphenyls (dl-PCBs) during cooking was Received 27 January 2011 investigated. Concentrations of dl-PCBs in liquid residues, cooked beef, and oil fumes generated during Received in revised form heating were determined by isotope dilution HRGC/HRMS. Although the levels of dl-PCBs in well-done 24 April 2011 beef were lower compared with those of raw beef, relatively high concentrations of dl-PCBs were Accepted 27 April 2011 detected in the oil fumes produced during heating. This suggests that dl-PCBs in raw beef may have volatilized into the oil fumes during the cooking process. Sucralose and chloropropanols contained in Keywords: raw materials may have resulted in increased dl-PCB concentrations and the level of toxic equivalents PCBs Cooking