PDF(Pubmed)
Abstract：
The aim of this study was to assess potential health risks among children and adolescents consuming various grilled marshmallows using a survey and to determine polycyclic aromatic hydrocarbons (PAHs) in these food products. PAH analysis in grilled marshmallows included a dilution stage with deionized water and liquid-liquid extraction with cyclohexane and solid-phase extraction (SPE). PAH fractions were initially analyzed via high-performance thin-layer chromatography, and PAH concentrations were determined via gas chromatography with a tandem mass detector using the selective reaction monitoring (SRM) mode. This study on the consumption of grilled marshmallows was conducted among approximately 300 children and adolescents. The preliminary results indicated that \"raw\" marshmallows did not contain PAHs. However, the obtained data suggested the exposure of young people to carcinogenic PAHs from grilled marshmallows (63.5% of them consumed marshmallows). Carcinogenic benzo(a)pyrene (BaP) was determined in all samples. The profile of PAH concentrations in the extracts isolated from various grilled types of marshmallows was similar (r2 > 0.8000), regardless of the grilling method. Compared to the white sugar confection, higher concentrations of PAHs were determined in multicolored marshmallows. The lack of social awareness about exposure to carcinogenic substances is alarming.
摘要：
这项研究的目的是通过调查评估食用各种烤棉花糖的儿童和青少年的潜在健康风险，并确定这些食品中的多环芳烃（PAHs）。烤棉花糖中的PAH分析包括用去离子水稀释阶段，用环己烷进行液-液萃取和固相萃取（SPE）。PAH级分最初通过高效薄层色谱进行分析，和PAH浓度通过具有串联质量检测器的气相色谱使用选择性反应监测(SRM)模式测定。这项关于食用烤棉花糖的研究是在大约300名儿童和青少年中进行的。初步结果表明，“原始”棉花糖不含PAHs。然而,获得的数据表明，年轻人暴露于来自烤棉花糖的致癌PAHs（其中63.5％食用棉花糖）。在所有样品中测定致癌苯并(a)芘(BaP)。从各种烧烤类型的棉花糖分离的提取物中PAH浓度分布相似（r2>0.8000），不管烧烤方法。与白糖甜食相比，在多色棉花糖中确定了较高浓度的PAHs。社会对接触致癌物质缺乏认识令人担忧。
