Analysis of Polycyclic Aromatic Hydrocarbons in Oil-mist Emitted from Food Grilling

Polycyclic aromatic hydrocarbons (PAHs) and fatty acids in oil-mist emitted from thermal treatments of 8 foods were analyzed with GC/MS. As a result, the total PAHs and total fatty acids in oil-mist were detected in 0.06-976 ng g(-1)-food and 0.000250-7.51 mg g(-1)-food, respectively. Thermal treatment of fish (Mackerel Pike) resulted in that PAHs were generated over 100 times more when the fish was heated in the fire directly. Also, the amount of PAHs generated was positively correlated with the amount of fat in the food, whereas not with the amount of protein and carbohydrate in the food. This result showed that PAHs were generated mainly by incomplete combustion of fat in the food. Finally, the carcinogenic risk by exposure of oil-mist: emitted from several cooking was evaluated, resulting in that the carcinogenic risk by exposing oil-mist generated from cooking of fish (grilled), fish (directly fired) and beef (grilled) was 1.1 X 10(-7), 4.3 X 10(-5), 2.0 X 10(-7), respectively.