Abstract

PAHs are considered carcinogenic chemicals and are concerning as they are important organic pollutants in the environment and human society. The aim of the paper was to determine the levels of polycyclic aromatic hydrocarbons from toasted breads made with different types of flour and using different procedures of toasting. To characterize studied bread, physicochemical analysis (pH, humidity, acidity, elasticity, porosity, sodium chloride, fat, total sugar) and the microbiological examination were done. To estimate the exposure to PAHs, the toxic equivalency quotient (TEQ) was calculated by multiplying each PAH concentration with its toxic equivalency factors (TEFs). The total concentration of the 11 compounds investigated, expressed as the sum of concentrations varies from not detected to 2.9 µg/kg and it was related with the procedure of toasting. The estimated daily intake of total PAHs, based only on consumption of bread range from 0.11 to 10.60 ng/kg b.w day⁻¹.

摘要

PAHs 被认为是致癌化学物质，并且由于它们是环境和人类社会中的重要有机污染物而受到关注。这篇论文的目的是确定用不同类型的面粉和不同的烘烤程序制成的烤面包中多环芳烃的含量。为了表征所研究的面包，进行了物理化学分析（pH、湿度、酸度、弹性、孔隙率、氯化钠、脂肪、总糖）和微生物检查。为了估计 PAHs 的暴露量，毒性当量商 (TEQ) 是通过将每个 PAH 浓度乘以其毒性当量因子 (TEF) 来计算的。研究的 11 种化合物的总浓度，表示为浓度总和，从未检测到 2。9 µg/kg，与烘烤程序有关。仅根据面包消费量估算的每日总 PAH 摄入量为 0.11 至 10.60 ng/kg bw day^-1。