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Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services

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Abstract

The concentrations and characteristics of 16 polycyclic aromatic hydrocarbons (PAHs) in 48 oil samples randomly collected from 30 catering services that employ six cooking methods were quantified via high-performance liquid chromatography (HPLC). These 16 PAHs were detected in almost all of the samples. The levels of Σ16PAHs, Σ4PAHs, benzo[a]pyrene (BaP), and total BaP equivalents (ΣBaPeq) for the six cooking methods exceeded the legal limit. The concentrations of Σ4PAHs were approximately 9.5 to 16.4 times the legal limit proposed by the European Commission (Off J Eur Union 215:4–8, 2011), and the level of BaP exceeded the national standard in China by 4.7- to 10.6-fold, particularly in oil from fried foods. Low molecular weight PAHs (LMW PAHs) were predominant in fried food oil from different catering services and accounted for 94.8 % of these oils, and the ΣBaPeq of the high molecular weight PAHs (HMW PAHs) was 11.5-fold higher than that of the LMW PAHs. The concentrations of Σ16PAHs (3751.9–7585.8 μg/kg), Σ4PAHs (144.6–195.7 μg/kg), BaP (79.7–135.8 μg/kg), and ΣBaPeq (231.0–265.4 μg/kg) were highest in the samples from fast food restaurants/buffets (FB), followed by those from fried food stalls (FS) and then cooking restaurants/cafeterias (RC). The results of this study suggest that the government should strengthen control and supervision of PAH contamination in food and edible oils.

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Acknowledgments

This study was supported by the Special Funds of Beijing Advanced Innovation Center for Food Nutrition and Human Health and the Graduate Student Innovation Project of Beijing Technology and Business University.

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  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China

    Xuewei Hao, Yong Yin, Sijie Feng, Xu Du, Jingyi Yu & Zhiliang Yao

  2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China

    Zhiliang Yao

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  1. Xuewei Hao
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Hao, X., Yin, Y., Feng, S. et al. Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services. Environ Sci Pollut Res 23, 24932–24942 (2016). https://doi.org/10.1007/s11356-016-7671-4

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