The purpose of this study was to evaluate the concentration of PAHs and health risk in edible mushrooms using magnetic solid phase extraction (MSPE) and gas chromatography/mass spectrometry (GC/MS) method. Based on the results, the concentration of total PAHs was in the range from 0.82 to 6.25 µg/kg (with the means of 3.85 ± 0.24 µg/kg). In this study, acenaphthylene (Ace) had the maximum mean level in mushroom samples (0.84 ± 0.19 μg/kg) and benzo(a)pyrene (BaP), acenaphthene (Ac), phenanthrene (Pa), dibenzo[a,h]anthracene (DahA), benzo(a)anthracene (BaA), fluoranthene (Fl), indeno[1,2,3-cd]pyrene (IP) and benzo[g,h,i]perylene (BgP) had minimum mean level (non-detected). The highest mean values of total PAHs (4.88 ± 0.30 μg/kg) was detected in grilled mushroom samples and lowest mean of total PAHs (2.77 ± 0.04 μg/kg) was detected in raw mushroom samples. The concentration of contamination in edible mushrooms was raw < fried > grilled, respectively. Furthermore, heat map visualization was applied to evaluate the relationship between the quantity and type of 16 PAHs in edible mushroom samples. Ultimately, the incremental lifetime cancer risk in edible mushrooms for adults and children was 6.85E-08 and 3.47E-07, respectively, which was lower than the acceptable risk limit (10–6) and all of the edible mushrooms sold in Tehran were considered safe for consumers.

中文翻译：

---

使用 MSPE-GC/MS 方法测量食用蘑菇（生、烤和炸）中的多环芳烃 (PAH)：风险评估研究

本研究的目的是使用磁固相萃取 (MSPE) 和气相色谱/质谱 (GC/MS) 方法评估食用菌中多环芳烃的浓度和健康风险。根据结果​​，总多环芳烃的浓度范围为 0.82 至 6.25 µg/kg（平均值为 3.85 ± 0.24 µg/kg）。在本研究中，苊（Ace）在蘑菇样品中的平均水平最高（0.84 ± 0.19 μg/kg）和苯并（a）芘（BaP）、苊（Ac）、菲（Pa）、二苯并[a,h]蒽 (DahA)、苯并 (a) 蒽 (BaA)、荧蒽 (Fl)、茚并 [1,2,3-cd] 芘 (IP) 和苯并 [g,h,i] 苝 (BgP) 的平均水平最低（未检测到）。在烤蘑菇样品中检测到总多环芳烃的最高平均值 (4.88 ± 0.30 μg/kg) 和总多环芳烃的最低平均值 (2.77 ± 0. 在生蘑菇样品中检测到 04 μg/kg)。食用菌中的污染物浓度分别为生<油炸>烤。此外，应用热图可视化来评估食用蘑菇样品中 16 种多环芳烃的数量和类型之间的关系。最终，成人和儿童食用蘑菇的终生癌症风险增量分别为 6.85E-08 和 3.47E-07，低于可接受的风险限值 (10-6)，并且在德黑兰出售的所有食用蘑菇均属于被认为对消费者是安全的。