Elimination of short-chain chlorinated paraffins in diet after Chinese traditional cooking-a cooking case study
文献类型：期刊论文
| 作者 | Gao, Wei ; Cao, Dandan; Lv, Kun; Wu, Jing; Wang, Yingjun; Wang, Chu; Wang, Yawei; Jiang, Guibin
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| 刊名 | ENVIRONMENT INTERNATIONAL
 |
| 出版日期 | 2019 |
| 卷号 | 122页码:340-345 |
| 关键词 | Short-chain chlorinated paraffins (SCCPs) Diet exposure Chinese traditional cooking SCCP elimination |
| ISSN号 | 0160-4120 |
| 英文摘要 | Short-chain chlorinated paraffins (SCCPs) were listed in the Stockholm Convention in 2017 yet are still used in large-tonnage in China. Diet is the main external exposure pathway of many persistent organic pollutants (POPs), but SCCP diet exposure has not been studied completely thus far. In this study, samples of 122 raw foods were collected from markets in Beijing, cooked with Chinese traditional cooking methods, and analyzed for SCCPs. Overall, SCCP levels in the raw food materials ranged from 0.67 to 5100 ng g(-1) wet weight (ww). SCCP elimination was found in six out of seven kinds in the cooking case study. Concentrations in the raw food used for cooking ranged from 3.6 to 52 ng g(-1) ww, while the corresponding values in the cooked food ranged from 0.67 to 10.8 ng g(-1) ww. The SCCP elimination rate ranged from 12% to 93%. The daily average intake of SCCPs for the general population through raw food and cooked food was assessed. The total daily SCCP intake via these foods was 403 and 145 ng kg(-1) bw d(-1), which suggests that different assessing approaches may result in different estimated SCCP diet exposure amounts. |
| 源URL | [http://ir.rcees.ac.cn/handle/311016/42936]  |
| 专题 | 生态环境研究中心_环境化学与生态毒理学国家重点实验室 |
| 作者单位 | 1.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 2.Jianghan Univ, Inst Environm & Hlth, Wuhan 430056, Hubei, Peoples R China 3.Chinese Acad Sci, Res Ctr Ecoenvironm Sci, State Key Lab Environm Chem & Ecotoxicol, POB 2871, Beijing 100085, Peoples R China |
| 推荐引用方式 GB/T 7714 | Gao, Wei,Cao, Dandan,Lv, Kun,et al. Elimination of short-chain chlorinated paraffins in diet after Chinese traditional cooking-a cooking case study[J]. ENVIRONMENT INTERNATIONAL,2019,122:340-345. |
| APA | Gao, Wei.,Cao, Dandan.,Lv, Kun.,Wu, Jing.,Wang, Yingjun.,...&Jiang, Guibin.(2019).Elimination of short-chain chlorinated paraffins in diet after Chinese traditional cooking-a cooking case study.ENVIRONMENT INTERNATIONAL,122,340-345. |
| MLA | Gao, Wei,et al."Elimination of short-chain chlorinated paraffins in diet after Chinese traditional cooking-a cooking case study".ENVIRONMENT INTERNATIONAL 122(2019):340-345. |
入库方式： OAI收割
来源：生态环境研究中心
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