烹調用油品、烹調方式和食物種類對於油煙中多環芳香碳氫化合物排放之影響

Effects of cooking oil, cooking method and food type on PAH emissions in cooking oil fumes

尤建凱(Jian-Kai You)

指導教授 ： 彭瓊瑜

高雄醫學大學/健康科學院/公共衛生學系職業安全衛生碩士班/碩士(2018年)

摘要

在台灣，從事於餐飲業的勞工往往暴露於大量的油煙，油煙中含有多種有害物，其中多環碳氫化合物(polycyclic aromatic compounds, PAHs)備受矚目，這類化合物中含致癌物質，與疑似致癌物質。本研究目的為：探討烹飪方法、油品及食材對於油煙中PAHs排放濃度之影響。實驗於模擬廚房進行，於模擬廚房可以將條件標準化，量測PAHs的濃度，並找出PAHs排放量低的條件，使用的油品包括大豆油、芥花油、葵花油、棕梠油，食物選用新鮮薯條及肉品，再以三種不同的烹飪方式，包含油炸、煎、炒，進行模擬實驗。由結果得知以大豆油烹調時，其PAH之排放較少。在烹調方法的比較而言，發現以炸的方式之PAH之排放較低，此可能因其烹飪溫度較恆定，燃燒較完全，造成較低的PAHs排放。至於食材部分，烹調馬鈴薯與烹調里脊肉之PAHs排放量相仿。

關鍵字

烹調溫度 ； 模擬廚房 ； 多環碳氫化合物

並列摘要

There are many hazardous chemicals in cooking oil fumes (COFs). Of them, polycyclic aromatic compounds (PAHs) obtain a great attention due to their health effects. Therefore, the objectives of this study is to investigate the effects of cooking oil, cooking method and food type on PAHs from COFs. We conducted experiments in a simulated kitchen. Four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) were used. Particulates and gas-phase PAHs were collected by a PM2.5 sampler with a Teflon filter and a PUF cartridge, respectively. Samples were extracted and analyzed by a gas chromatography/mass spectrometer. It is expected that high-temperature cooking exerts more hazardous chemicals. The results showed soybean oil had the lowest PAH emissions regardless of cooking methods. Deep frying had the lowest PAH emissions due to stable cooking temperature. Cooking materials had little effect on PAH emissions. It needs further study to understand and clarify the relationship between these factors and PAH formation.

並列關鍵字

cooking temperature ； simulated kitchen ； polycyclic aromatic compounds

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