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Evaluation of Benzo[a]pyrene in Food from China by High-Performance Liquid Chromatography-Fluorescence Detection

Author

Listed:
  • Yong-Hong Chen

    (Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China
    These authors contributed equally to this work.)

  • En-Qin Xia

    (School of Public Health, Guangdong Medical College, Dongguan 510234, China
    These authors contributed equally to this work.)

  • Xiang-Rong Xu

    (Key Laboratory of Marine Bio-resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China)

  • Sha Li

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Wen-Hua Ling

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Shan Wu

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Gui-Fang Deng

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Zhi-Fei Zou

    (Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China)

  • Jing Zhou

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

  • Hua-Bin Li

    (Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China)

Abstract

The occurrence and levels of benzo[a]pyrene in various heat-treated foods from China were evaluated by high-performance liquid chromatography-fluorescence detection. In a total of 119 samples, 105 were found to contain benzo[a]pyrene at levels of 0.03 to 19.75 µg/kg. The benzo[a]pyrene contents in 12 animal source foods were higher than the Chinese maximum permissible level in food (5 µg/kg) and the highest level was 19.75 µg/kg, nearly four times the maximum permissible level. The results revealed a widespread carinogenic public health risk from benzo[a]pyrene in heat-treated foods. The highest benzo[a]pyrene levels were found in animal source samples such as charcoal-grilled and smoked meats, especially pork, beef and sausage, while trace levels of benzo[a]pyrene were present in grain food. Charcoal-grilled vegetables were found to also contain certain levels of benzo[a]pyrene. This study provided new information on benzo[a]pyrene content of a variety of heat-treated foods from China.

Suggested Citation

  • Yong-Hong Chen & En-Qin Xia & Xiang-Rong Xu & Sha Li & Wen-Hua Ling & Shan Wu & Gui-Fang Deng & Zhi-Fei Zou & Jing Zhou & Hua-Bin Li, 2012. "Evaluation of Benzo[a]pyrene in Food from China by High-Performance Liquid Chromatography-Fluorescence Detection," IJERPH, MDPI, vol. 9(11), pages 1-11, November.
    • Handle: RePEc:gam:jijerp:v:9:y:2012:i:11:p:4159-4169:d:21451
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    References listed on IDEAS

    as
    1. Ping Li & Xinbin Feng & Guangle Qiu, 2010. "Methylmercury Exposure and Health Effects from Rice and Fish Consumption: A Review," IJERPH, MDPI, vol. 7(6), pages 1-26, June.
    2. Rodríguez T. Gamboa & Aldeco R. Gamboa & Alvarez H. Bravo & Wegman P. Ostrosky, 2008. "Genotoxicity in child populations exposed to Polycyclic Aromatic Hydrocarbons (PAHs) in the air from Tabasco, Mexico," IJERPH, MDPI, vol. 5(5), pages 1-7, December.
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