This study reports on concentrations of short- and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively) in a wide range of food samples (n = 211) purchased in Belgium during 2020. Samples were analysed by gas chromatography-mass spectrometry (GC-MS) and quantified using chlorine content calibration. ∑SCCPs were present above LOQ in 25% of samples with an overall range of <LOQ to 58 ng/g wet weight (ww), while ∑MCCPs were identified in 66% of samples ranging from <LOQ to 250 ng/g ww. ∑MCCP concentrations were greater than those of ∑SCCPs in all 48 samples in which both groups were detected with an average ∑MCCP/∑SCCP ratio of 5.8 (ranging from 1.3 to 81). In general, the greatest CP concentrations were observed in foods classified as animal and vegetable fats and oils and sugar and confectionary for both SCCPs and MCCPs. Significant correlations between lipid content in food samples and CP levels illustrated the role of lipids in accumulating CPs within foodstuffs, while industrial processing, food packaging and environmental conditions are each likely to contribute to overall CP loads. Selected samples (n = 20) were further analysed by liquid chromatography-high resolution MS (LC-HRMS) to investigate homologue profiles and the occurrence of long-chain CPs (LCCPs). LCCPs were detected in 35% of the 20 subset samples while the HRMS results for SCCPs and MCCPs matched closely with those obtained by GC-MS. This study reveals the widespread occurrence of SCCPs and MCCPs in Belgian food and indicates that LCCPs may represent a substantial contribution to overall CP levels in foodstuffs.

本研究报告了 2020 年在比利时购买的各种食品样品（n = 211）中短链和中链氯化石蜡（分别为 SCCP 和 MCCP）的浓度。 -MS) 并使用氯含量校准进行量化。∑SCCP 存在于 25% 的样品中高于 LOQ，总体范围为 <LOQ 至 58 ng/g 湿重 (ww)，而在 66% 的样品中鉴定出 ∑MCCPs，范围为 <LOQ 至 250 ng/g ww。在所有 48 个样本中，∑MCCP 的浓度均大于 ∑SCCP 的浓度，其中检测到两组的平均 ∑MCCP/∑SCCP 比率为 5.8（范围从 1.3 到 81）。一般而言，在被归类为动植物脂肪和油以及糖和糖果的食品中，短链氯化石蜡和中链氯化石蜡的 CP 浓度最高。食品样品中脂质含量与 CP 水平之间的显着相关性说明了脂质在食品中积累 CP 中的作用，而工业加工、食品包装和环境条件均可能对整体 CP 负荷产生影响。通过液相色谱-高分辨率 MS (LC-HRMS) 进一步分析选定的样品 (n = 20)，以研究同源谱和长链 CP (LCCP) 的出现。在 20 个子集样本中，有 35% 检测到 LCCP，而 SCCP 和 MCCP 的 HRMS 结果与通过 GC-MS 获得的结果密切匹配。这项研究揭示了比利时食品中 SCCPs 和 MCCPs 的广泛存在，并表明 LCCPs 可能对食品中的整体 CP 水平做出重大贡献。