Distributions and Congener Group Profiles of Short-Chain and Medium-Chain Chlorinated Paraffins in Cooking Oils in Chinese Markets

• Published in: Journal of agricultural and food chemistry 2020-07, Vol.68 (29), p.7601-7608
• Main Authors: Gao, Wei, Bai, Lu, Ke, Runhui, Cui, Yang, Yang, Chunyan, Wang, Yawei, Jiang, Guibin
• Format: Article
• Language: English
• Subjects: Agricultural and Environmental Chemistry; China; Cooking; Food Contamination - analysis; Hot Temperature; Hydrocarbons, Chlorinated - chemistry; Paraffin - chemistry; Plant Oils - chemistry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.0c02328

Chlorinated paraffins (CPs) are organic pollutants that have caused widespread concerns in recent years. Because of their lipophilic characteristics, CPs may enter into the body through diet or other routes and exert adverse effects on human health. In this study, we investigated the occurrence and congener profiles of short-chain chlorinated paraffins (SCCPs) and medium-chain chlorinated paraffins (MCCPs) in 176 cooking oils and 19 oil containers collected from various markets in China. The concentrations of SCCPs and MCCPs in cooking oils were in the range of not detected (ND) to 16,055 ng/g and ND to 11,612 ng/g, respectively, and the geomean concentrations of MCCPs were lower than those of SCCPs. The concentrations of CPs in sesame oil, rapeseed oil, and camellia oil were higher than those in other types of oils, and different oil processing methods had different effects on the presence of CPs in the oils. CPs were detected in 5 out of 20 oil containers, although their concentrations were much lower than those detected in the oil samples, indicating that containers are not the main sources of CPs detected in the oils. The mean SCCP and MCCP intakes through cooking oils of the general Chinese population were 8.83 and 6.09 μg/kg/d, respectively.