多环芳香族碳氢化合物PolycyclicAromaticHydrocarbons.PDF

加工過程所產生之毒素 （六） 多環芳香族碳氫化合物 Polycyclic Aromatic Hydrocarbons 陳俊成 台灣大學農化研究所畢 食品健康品質提升讀書會成員 2014/04/12 多環芳香族碳氫化合物的定義  Polycyclic aromatic hydrocarbons (PAHs) form a class of diverse organic compounds, each of them containing two or more aromatic rings. （The EFSA Journal (2008) 724, 1-114）  多環芳香族碳氫化合物簡稱, PAHs,是一群具有兩個芳 香族環狀結構或以上的種種有機化合物 。  Polycyclic aromatic hydrocarbons (PAHs) represent a subgroup of the class of polycyclic aromatic compounds (PACs) which contain two or more aromatic benzo rings fused together in a linear or angular configuration.  具苯環結構,呈直線或角狀構形。 PAHs的生成  Hundreds of different such compounds may be formed and released during a variety of combustion and pyrolysis processes. 由種種燃燒作用與高溫裂解過程中生成及釋出 。  So far about 500 PAHs have been detected in ambient air. 生活中PAHs的來源  PAH compounds are emitted from the processing of coal, crude oil, petroleum, and natural gas, from production of aluminium, iron and steel, from heating in power plants and homes (oil, gas, charcoal-fired stoves, wood stoves), burning of refuse, wood fires, and from motor vehicle exhausts.  主要由煤碳、原油、石油、天然氣、木材等物質的燃 燒產生。 人體曝露的主要路徑  Humans can be exposed to PAHs through different routes. For the general population, the major routes of exposure are from food and inhaled air, while in smokers, the contributions from smoking and food may be of a similar magnitude.  Food can be contaminated by environmental PAHs that are present in air, soil or water, by industrial food processing methods (e.g. heating, drying and smoking processes) and by home food preparation (e.g. grilling and roasting processes).  主要經由食物的污染及空氣的吸入。  食物的污染途徑 :  來自空氣、土壤及水對食物的污染  食品加工 /烹調過程的污染 ,如食品工業之加熱、脫水、煙燻及家 庭烹調之燒烤、焙