添加離子調味料之中國式烹調可能強化食品接觸物件全氟辛酸之遷移   全文下載

Chinese Cooking with Ionic Seasonings May Enhance Migration of Perfluorooctanic acid from Food Contact Articles

全氟辛酸（PFOA）因為具有防油及防水特性，為許多消費物品及食品 接觸物件的關鍵化學物質。在各種廣泛的環境介質中，PFOA已達到需被關 注的偵測濃度。本研究探討在高溫油及調味料（鹽、醬油、醋、蕃茄醬）的 傳統中國式烹調條件下，不沾鍋（125°C）及防油紙（100°C）PFOA的遷移濃度。若與僅使用高溫油的試驗比較，本研究發現，添加各種含有離子調味料的高溫油烹煮會促進PFOA的遷移，不沾鍋最高可達1.2 ng/dm2，防油紙最高可達9.2 ng/dm2。本研究進一步使用美國食品藥物管理局（USFDA）建議之累積日攝取限值（Cumulative estimated daily intake, CEDI）及暴露情境（表面接觸係數155 g/dm2、攝食量3 kg/d 、體重60 kg），使用確定法 （Deterministic approach），推估高暴露族群（攝食比0.8）及一般暴露族群（攝食比0.4）之法規限值，結果分別為25及50 ng/dm2。"

With its desirable water and oil resistant property, perfluorooctanic acid (PFOA) has been used as a key chemical in many consumer products and food contact articles (FCA), such as non-stick pans, oil-resistant food papers, carpets, textiles and paint. PFOA has been detected at noticeable levels in a wide range of environmental matrices. The present study investigated the safety of migration of PFOA at high temperature from non-stick cooking pans (125oC) and oil-resistant food papers (100oC) under simulated Chinese cooking conditions involving food oils and ionic seasonings (salts, soybean sauce, vinegar, tomato sauce). Results indicated that, in comparison with using oil alone, Chinese cooking using ionic seasonings in addition to oil would enhance migration of PFOA at a level up to 1.2 ng/dm2 in cooking pans and 9.2 ng/dm2 in food papers. Using a value of cumulative estimated daily intake of 6 ng/kg BW/day and the exposure scenario (food contact factor 155 g/dm2, body weight 60 kg, intake rate 3 kg/head) set by the U.S. Food and Drug Administration, this study suggests a regulatory limit to be set for both cooking pans and food papers at 25 and 50 ng/dm2 for PFOA, assuming a FCA consumption fraction of 0.8 and 0.4 for high and average consumers, respectively.