Effects of Cooking on Concentrations of Polychlorinated Dibenzo-p-dioxins and Related Compounds in Fish and Meat

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• 作者：Tsuguhide Hori ; Reiko Nakagawa ; Kazuhiro Tobiishi ; Takao Iida ; Tomoaki Tsutsumi ; Kumiko Sasaki ; and Masatake Toyoda
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：November 2, 2005
• 年：2005
• 卷：53
• 期：22
• 页码：8820 - 8828
• 全文大小：143K
• 年卷期：v.53,no.22(November 2, 2005)
• ISSN：1520-5118

文摘

We investigated the cooking-induced changes in concentrations of polychlorinated dibenzo-p-dioxins(PCDDs), polychlorinated dibenzofurans (PCDFs), and dioxin-like polychlorinated biphenyls (PCBs)(dioxins) using mackerel and beef. The concentrations of dioxins (29 congeners) were determinedby isomer specific analyses and were compared between uncooked and cooked samples. The cookingprocedures examined in this study included grilling as a fillet, boiling as a fillet, and boiling as tsumire(small, hand-rolled balls) for mackerel and boiling as a slice, broiling as a slice, and broiling as ahamburger for beef. Three trials were carried out for each cooking method. Generally, concentrationsof dioxins were reduced in every cooking trial. When nondetected congener concentrations wereassumed to be half the limit of detection for mackerel, the maximum percentage reductions of totalconcentrations given as 2,3,7,8-tetraCDD equivalents (TEQ) were 31% in grilling as a slice, 14% inboiling as a slice, and 21% in boiling as tsumire under the conditions of this study. In contrast, forbeef, the reductions were 42% in boiling as a slice, 42% in broiling as a slice, and 44% in broiling asa hamburger. These results suggest that ordinary cooking processes with heating undoubtedly reducethe dioxin content in animal products, and the reductions estimated should be considered when dioxinintake is evaluated using contamination data for individual food items.Keywords: PCDDs; PCDFs; dioxin-like PCBs; food; animal products