Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis and Risk Assessment of Benzo(a)pyrene in Edible Oils

식용유지류 중 벤조피렌의 함량 분석 및 안전성 평가

  • Jang, Mi-Ra (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Hong, Mi-Sun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jung, So-Young (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Choi, Bu-Chuhl (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Kyeong-Ah (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kum, Jin-Young (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Il-Young (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Jung-Hun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Chae, Young-Zoo (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • Received : 2014.02.19
  • Accepted : 2014.04.25
  • Published : 2014.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

To assess the health risk for benzo(a)pyrene by the intake of edible oils, 288 cases of edible oils collected from food markets were analysed using the high performance liquid chromatography with fluorescence detector. The levels of benzo(a)pyrene were from non-detection to $4.78{\mu}g/kg$, and the average was $0.11{\mu}g/kg$. The chronic daily exposures of benzo(a)pyrene for total population group and consumer-only group were estimated using the food consumption data in the fifth Korea National Health and Nutrition Examination Survey in 2011. The estimated daily intake of benzo(a)pyrene was $4.26{\times}10^{-3}ng/kg$ b.w./day for total population group and $7.64{\times}10^{-3}ng/kg$ b.w./day for consumer-only group. The MOE (margin of exposure) of benzo(a)pyrene for total population group and consumer-only group was $7.28{\times}10^7{\sim}1.74{\times}10^8$ and $3.95{\times}10^7{\sim}9.42{\times}10^7$, respectively. Accordingly, the health risk from benzo(a)pyrene caused by the intake of edible oils was considered as a very low level.

식용유지류의 섭취로 인해 발생하는 PAHs의 대표적인 발암물질인 벤조피렌의 안전성을 판단하기 위해 시중에 유통되는 288건의 식용유지제품에 함유된 벤조피렌 함량을 분석한 후 위해성을 평가하였다. 사용된 제품은 옥수수기름, 포도씨유, 올리브유, 들기름, 미강유, 참기름, 콩기름, 해바라기유 등이며 벤조피렌의 검출 범위는 불검출 ${\sim}4.78{\mu}g/kg$이었고 평균 농도는 $0.11{\mu}g/kg$로 나타났다. 국민건강영양조사 5기 2차년도(2011) 자료를 이용하여 전체인구집단과 섭취군의 식용유지류 섭취량을 산출하여 만성 1일 인체노출량을 평가한 결과 식용유지류 섭취로 인한 벤조피렌 노출량은 전체인구집단의 경우 $4.26{\times}10^{-3}ng/kg$ b.w./day, 식용유지류 섭취군의 경우 $7.64{\times}10^{-3}ng/kg$ b.w./day로 나타났다. 인체 위해정도를 파악하기 위해 벤조피렌의 mouse 위상부암에 대한 $BMDL_{10}$값인 0.31~0.74 mg/kg b.w./day와 만성 1일 인체노출량을 이용하여 산출한 MOE 값은 전체인구집단에서는 $7.28{\times}10^7{\sim}1.74{\times}10^8$, 섭취자군에서는 $3.95{\times}10^7{\sim}9.42{\times}10^7$ 수준이었다. 따라서 식용유지류 섭취로 인한 벤조피렌 인체노출의 위해정도는 매우 낮은 것으로 판단된다.

Keywords

References

  1. Gunther FA and Buzzetti F.: Occurrence, isolation, and identification of polynuclear hydrocarbons as residues. Residue Rev., 23, 90-113 (1965).
  2. Tilgner DJ and Daun H.: Polycyclic aromatic hydrocarbons in smoked foods. Residue Rev., 27, 19-41 (1969).
  3. IARC Monographs on the evaluation of carcinogenic risks to humans, 92 (2006).
  4. Scientific Committee on Food.: Opinion of the scientific committee on food on the risks to human health of polycyclic aromatic in food. SCF/CS/CNTM /PAH/29 Final, Bussels, Belgium (2002).
  5. Cho Y.H., Song K.Y., Baek M.K., Lee J.W., Lee G.W.: Study on extraction condition and analysis methods of benzo(a)pyrene in black ginseng. Yakhak Hoeji, 56, 145-151 (2012).
  6. Reports on tasks for scientific cooperation.: Report of participating in Task 3.2.12 October (2004).
  7. Larsson B, Eriksson A, Cervenka M.: Polycyclic aromatic hydrocarbons in crude and deodorized vegetable oils. J. Am. Oil Chem. Soc., 64, 365-370 (1987). https://doi.org/10.1007/BF02549296
  8. Chung S.Y., Sho Y.S., Park S.K., Lee E.J., Suh J.H., Choi W.J., Kim J.S., Kim M.H., Kwon K.S., Lee J.O., Kim H.Y., Lee C.W.: Concentrations of polycyclic aromatic hydrocarbons in vegetable oils and fats. Korean J. Food Sci. Technol., 36, 668-691 (2004).
  9. Hu S.J., Kim M.H., Oh N.S., Ha J., Choi K.S., Kwon K.S.: Levels of polycyclic aromatic hydrocarbons in fish, shellfish and their processed products. Korean J. Food Sci. Technol., 37, 866-872 (2005).
  10. Hu S.J., Oh N.S., Kim S.Y., Lee H.M.: Determining of Levels of polycyclic aromatic hydrocarbons in domestic vegetables and fruits. Anal. Sci. Technol., 19, 415-421 (2006).
  11. Kim H.Y., Chung S.Y., Sho Y.S., Park S.S., Lee E.J., Suh J.H., Lee Y.D., Choi W.J., Kim J.S., Eom J.Y., Park H.O., Jin M.S., Kim D.S., Ha S.C., Lee J.O.: Concentrations of polycyclic aromatic hydrocarbons in cereals, pulses, potatoes and their products. Korean. J. Food Sci. Technol., 37, 537-541(2005).
  12. Korean Food Code : Korea Food & Drug Administration. pp. 2-1-21 (2012).
  13. Korea Health Statistics 2012 : Korea National Health and Nutrition Examination Survey (KNHANES V-3) pp. 492(2012).
  14. Cortesi. N. and Fusari. P.: Determinazione degli idrocarburi policilici aromatici:utilizzo di fasi eluenti la matrice lipidica a minor impatto ambientale. Riv. Ital. Sostanze Grasse 82 (LUGLIO/AGOSTO), 167-172 (2005).
  15. Kim M.S.: Determination of benzo(a)pyrene in sesame oils using solid phase extraction. Master's thesis Dankook university (2009).
  16. Jung S.Y., Park J.S., Chang M.S., Kim M.S., Lee S.M., Kim J.H., Chae Y.Z.: A simple method for the determination of polycyclic aromatic hydrocarbons(PAH) in edible oil employing solid phase extraction(SPE) cartridge purification. Food Sci. Biotechnol., 22(S), 241-248 (2013).
  17. Rubert S, Soja P, Elke A.: Single-laboratory validation of a gas chromatography-mass spectrometry method for quantitation of 15 European priority polycyclic aromatic hydrocarbons in spiked smoked flavourings. J. Chromatogr. A, 1103,307-313 (2006). https://doi.org/10.1016/j.chroma.2005.11.020
  18. GEMS/Food-Euro.: Report on a workshop in the frame of GEMS/Food-Euro. In: second workshop on reliable evaluation of low-level contamination of food. March 26-27, Kulmbach. Federal Republic of Germany (1995).
  19. The Fifth Korea National Health and Nutrition Examination Survey(KNHANES V-II), Korea Centers for Disease Control & Prevention. (2011).
  20. 이철호, 이효민, 박용호, 박경진, 김형진, 권중호 : 식품의 안정성 평가. 한국과학기술한림원출판부, pp. 60 (2009).
  21. 식품의약품안전청: 유전독성 발암물질 위해평가 가이드. pp. 30 (2011).
  22. Hur S., Woo G.J., Choi D.: Determination of benzo(a)pyrene in olive oils. Analytical science &technology, 20(2), 170-175 (2007).
  23. Kim H.Y., Song D.S.: Minimizing benzo(a)pyrene contents in the manufacturing of sesame oil and perilla oil. Korean J. Food Preserv. 14(4), 556-561 (2008).
  24. Lee BM and Shim GA.: Dietary exposure estimation of benzo(a)pyrene and cancer risk assessment. J. Toxicol Environ Health A, 70(15-16), 1391-1394 (2007). https://doi.org/10.1080/15287390701434182
  25. Sung T., Lee J.S., Lee H.G.: Benzo(a)pyrene contents in commercial vegetables oils and changes during processing of vegetable oils. Korean J. Food Sci. Technol., 44(3), 269-273 (2012). https://doi.org/10.9721/KJFST.2012.44.3.269
  26. Jeong J.Y., Jung Y.K., Hwang M.S., Jung K.K., Yoon H.J.: Prioritizing management ranking for hazardous chemicals reflecting aggregate exposure. J. Fd Hyg. Safety, 27(4), 349-355 (2012). https://doi.org/10.13103/JFHS.2012.27.4.349