查詢結果分析
來源資料
頁籤選單縮合
| 題 名 | 油炸、燒烤、鍋煎類食品之攝食量調查及多環芳香烴背景值檢測=Food Intake Survey and Background Concentration of Polycyclic Aromatic Hydrocarbons in Deep-fried, Barbecued, and Pan-fried Foods |
|---|---|
| 作 者 | 黃柏嘉; 林信堂; | 書刊名 | 農林學報 |
| 卷 期 | 70:1 2023.03[民112.03] |
| 頁 次 | 頁37-52 |
| 分類號 | 412.37 |
| 關鍵詞 | 夜市; 攤販; 攝食量; 油炸; 燒烤; 鍋煎; 多環芳香烴; Night market; Street vender; Consumption rate; Deep-fried; Barbecued; Pan-fried; PAHs; |
| 語 文 | 中文(Chinese) |
| DOI | 10.30089/JAF.202303_70(1).0004 |
| 中文摘要 | 黃昏市場、夜市、路邊攤販售的各式美食是臺灣獨特的飲食文化,其中的鹽酥雞、滷味、燒烤更深受國人喜愛。油炸及燒烤食物較容易產生多環芳香烴(PAHs),國際癌症研究中心(IARC)發布有多種PAHs具致突變性或致癌性,歐盟已訂定PAH4(BaA、BaP、BbF、CHR)於食品中之管制規範。本研究以BaP及PAH4為標的,探討台灣消費者於夜市、攤販及小吃店中經常消費之油炸、燒烤、鍋煎食品之攝食量及該等食品中BaP及PAH4之背景值。本研究先以11項油炸食品、4項燒烤食品及2項鍋煎食品作為調查食物(Survey Food, SF),並透過問卷調查蒐集受調查者之每月食用份數。綜合整理出17項調查食物及5項受調查者自行填寫食用頻率較高的食品,共選出22項調查食物,於臺中地區的夜市、攤販及小吃店等各採樣點,進行3-5次採樣,總計72件次樣品。經QuEChERS方法進行萃取處理後,以高效能液相層析儀搭配螢光偵測器(HPLC-FLD)檢測樣品中4種PAHs濃度。結果顯示,BaP濃度最高者為烤魷魚(4.146 µg/kg),其次為炸豆乾/臭豆腐(2.011 µg/kg)及烤豬肉串(1.815 µg/kg)。PAH4濃度最高者為烤魷魚(11.605 µg/kg),其次為烤豬肉串(4.067 µg/kg)及烤香腸(3.942 µg/kg)。由於BaP及PAH4檢出濃度前3高者多為燒烤類食品,而炸臭豆腐之BaP亦有較高之檢出濃度,消費者除應注意攝食夜市攤販的燒烤類食品之頻率,建議政府可依據國人之飲食習慣及攝食量資料,增訂油炸類食品之PAHs管理規範。 |
| 英文摘要 | Various delicacies sold in evening markets, night markets, and street venders are unique to Taiwan's food culture. Among them, salted crispy chicken, braised meat, and barbecued food are the most popular among the Taiwanese population. However, deep-fried and barbecued foods have been proven to more likely contain polycyclic aromatic hydrocarbons (PAHs), some of which have been classified by the International Agency for Research on Cancer (IARC) as mutagenic or carcinogenic. The European Union (EU) has even regulated the presence of PAH4 (BaA, BaP, BbF and CHR) in many food items. This study focuses on investigating the food intake of deep-fried, barbecued, and pan-fried foods frequently consumed by Taiwanese consumers in night markets and street vendors, as well as examining the background concentrations of BaP and PAH4 in these food items. In this study, 11 fried food items, 4 barbecued food items and 2 pan-fried food items were selected as the survey food (SF). The monthly consumption rate of these food items was collected from respondents through a questionnaire survey. A total of 17 survey food items and 5 food items with high consumption frequency by the respondents were collected. A total of 22 food items were selected as SF and 3-5 samples of each food items were collected from night markets, street vendors and snack bars in Taichung city, for a total of 72 samples. These samples were extracted using the QuEChERS method and the concentrations of the four PAHs in each food sample were determined using high performance liquid chromatography coupled with a fluorescence detector (HPLC-FLD). The results showed that the highest concentration of BaP was found in barbecued squid (4.146 µg/kg), followed by fried tofu/stinky tofu (2.011 µg/kg) and barbecued pork shashlik (1.815 µg/kg). Similarly, the highest concentration of PAH4 was detected in barbecued squid (11.605 µg/kg), followed by barbecued pork shashlik (4.067 µg/kg) and grilled sausage (3.942 µg/kg). Since barbecued foods primarily exhibited the highest concentrations of BaP and PAH4, with deep-fried stinky tofu also display a higher concentration of BaP, consumers should be mindful of the frequency at which they consume barbecued foods from night markets or street vendors. It is recommended that the government establish management regulations for PAHs in fried foods based on the eating habits and food intake data of Taiwanese consumers. |
本系統中英文摘要資訊取自各篇刊載內容。