臺灣博碩士論文加值系統

烹調過程中會產生大量有害的細微粒及超細微粒。超細微粒沉積在人體肺部已被廣泛的研究，並已被證明會導致發炎，損傷細胞的吞噬功能，和血栓形成。然而，由於有關於家庭烹飪行為所產生的粒子的化學成分及暴露的研究數據有限，因此在健康風險評估有很大的不確定性。進行環境監測和在烹調顆粒樣品的化學分析，我們可以得到暴露的直接數據，從而降低了健康風險評估的不確定性。在這項研究中，我們在五處家庭廚房，使用奈米微孔均勻衝擊板採樣器採集微粒樣本，以XAD-16 樹脂及填充泡棉採集氣相樣本，並以掃描式氣膠粒徑分析儀及一個6通道光學粒子計數器監測顆粒物濃度。結果發現，廚房在烹飪時，微粒質量濃度會比平時增加數倍至數十倍，明顯超過室內空氣品質之建議值，而超細微粒濃度可達106 particles/cm3以上。烹飪油煙總多環芳香烴(PAHs)主要分佈在氣相，但隨著PAHs環數增加，其分佈在微粒相之比例也增加。總benzo[a]pyrene (BaP)之等效濃度(Total BaPeq)亦主要分佈於微粒相PAHs。Total BaPeq與粗微粒之質量濃度顯著相關，與細微粒相關，超細微粒無相關。暴露於廚房油煙之PAHs所導致之生涯致癌風險亦可高達10-5以上。即使僅計算肺部沉積之PAHs，其90%分佈落在1.03×10-6以上，顯示台灣婦女性之肺癌發生率與家庭廚房每天僅兩個小時左右之油煙暴露可能有關連。

Cooking process generates lots of harmful fine and ultrafine particles. Ultrafine particles deposited in human lungs have been studied extensively, and has been shown to result in inflammation, impairment of phagocytosis, and thrombosis. In this study, we took the particle samples from five household kitchens by using the nano-Micro-Orifice Uniform-Deposit Impactors, and gaseous sample by using XAD-16 resin and polyurethane foam (PUF) plug, and monitored the particle concentrations by using a Scanning Mobility Particle Sizer (SMPS) and a 6-channel optical particle counter.
During cooking, the particle mass concentrations increased two orders of magnetite as compared to the background concentrations and were significantly higher than the recommendation value of Indoor Air Quality Act of Taiwan. The number concentration of ultrafine particles can be higher than 106 particles/cm3. The polycyclic aromatic hydrocarbons (PAHs) of the cooking fume are mainly distributed in the gas phase, and the ratio of particulate-phase PAHs to gaseous-phase PAHs increased with the number of rings of PAHs. Benzo[a]pyrene (BaP) equivalent concentrations (Total BaPeq) were mainly contributed by the particulate-phase PAHs. Incremental lifetime cancer risk (ILCR) induced by exposure to the PAHs of household kitchen cooking fume was greater than 10-5 which is higher than the recommended acceptable limit. The ILCR induced by the cooking fume PAHs deposited in the lung was higher than 1.03×10-6 (90 percentile) indicating that the daily 2-hour exposure to the kitchen cooking fumes may be relevant to the occurrence of Taiwan women’ lung cancer.

誌謝………………………………………………………………………i
摘要………………………………………………………………………ii
Abstract……………………………………………………………………iii
目錄………………………………………………………………………iv
圖目錄……………………………………………………………………vi
表目錄…………………………………………………………………vii
附錄………………………………………………………………………viii
第一章 前言…………………………………………………………1
1-1 研究背景…………………………………………………………………1
1-2 研究目的…………………………………………………………………5
第二章文獻回顧………………………………………………………………6
2-1 油脂的性質及高溫後產生的油煙………………………………………6
2-2 烹飪油煙的毒性危害及流病研究……………………………………10
2-2-1 烹飪油煙的毒性危害………………………………………………10
2-2-2 流行病學研究………………………………………………………13
2-3 油煙中的微粒…………………………………………………………17
2-3-1 微粒的組成及生成機制………………………………………17
2-3-2 微粒對人體健康的影響…………………………………………18
2-3-3 烹調產生之微粒…………………………………………………21
2-4 油煙中的多環芳香烴化合物…………………………………………25
2-4-1 多環芳香烴化合物之組成及種類………………………………25
2-4-2 多環芳香烴化合物之形成機制……………………………………29
2-4-3 多環芳香烴化合物的毒性及代謝………………………………30
2-4-4 烹飪排放之多環芳香烴化合物對人體健康的影響………………32
第三章材料與方法……………………………………………………….……36
3-1 研究架構……………………………………..…………………………36
3-2 採樣策略…………………………..……………………………………37
3-3 採樣儀器與藥品………………………….……………………………40
3-3-1 採樣儀器………………………………..…………………………40
3-3-2 採樣質……………………………………………………..………46
3-3-3 其他設備藥品………………………………………………………49
3-4 實驗分析………………………………………………………………..…50
3-4-1 分析前處理…………………………………………………………50
3-4-2 儀器分析……………………………………………………………54
3-5 健康風險評估……………………………………………………………57
3-5-1 微粒暴露量推估……………………………………………………57
3-5-2 致癌風險估…………………………………………………………60
第四章結果與討論…………………………………………………………62
4-1 家庭廚房油煙微粒析…………………………………………………62
4-1-1 微粒濃度連續監測…………………………………………………62
4-1-2 烹飪油煙微粒重量濃度及粒數濃度………………………………66
4-2 家庭廚房多環芳香烴分析……………………………………………69
4-3 健康風險評估…………………………………………………………75
4-3-1 呼吸道微粒沉積量推估…………………………………………75
4-3-2 致癌風險評估……………………………………………………78
第五章 結論………………………………………………………………81
第六章 研究限制……………………………………………………………82
參考文獻………………………………………………………………………83

圖目錄
圖一 油脂於高溫下的反應途徑……………………………………………9
圖二 PAHs 代謝流程圖……………………………………………………31
圖三 研究架構圖……………………………………………………………36
圖四 採樣點地圖及照片……………………………………………………39
圖五 微孔均勻衝擊板採樣器(MOUDI) …………………………………40
圖六 光學粒子計數器(optical particle counter) ……………46
圖七 玻璃套筒示意圖………………………………………………………49
圖八 索氏萃取示意圖………………………………………………………52
圖九 國際輻射防護委員會(ICRP)之微粒沉積曲線………………………59
圖十 掃描式氣膠粒徑分析儀6 到光學粒子計數器24 小時連續監測圖…64
圖十一 烹飪油煙之MOUDI 採樣分析結果之質量濃度粒徑分布………68
圖十二 氣相及微粒相PAHs 在不同環數PAHs 和Total BaPeq 之分布情況74
圖十三 各採樣點致癌風險分布圖………………………………………80

表目錄
表一不同脂肪酸之簡述………………………………………………………7
表二 不同油脂之發煙點、發煙量及酸值……………………………………9
表三 不同粒徑大小微粒之形成機制………………………………………18
表四 常見之21 種PAHs 之種類、分子量及結構式…………………………26
表五 各廚房基本資料………………………………………………………38
表六 MOUDI 各階段之截取粒徑……………………………………………41
表七 回收標準品回收率……………………………………………………56
表八 實驗室空白……………………………………………………………56
表九 各國文獻烹調時PM2.5 的質量濃度比較……………………………65
表十烹飪油煙之質量濃度及粒數濃度粒徑……………………………69
表十一 各採樣點烹飪油煙中各PAH 物種之濃度……………………73
表十二 各採樣點烹飪油煙中不同分子量之PAH…………………………74
表十三 BaPeq 與各粒徑微粒之質量濃度的Spearman's rho 相關係數……74
表十四 各採樣點於不同呼吸道部位之微粒沉積量………………………77
表十五 由各採樣點所得之PAHs 濃度暴露導致之致癌風險………………79

附錄
附錄一 採樣時烹調紀錄……………………………………………………91
附錄二 個採樣點微粒濃度……………………………………………104
附錄三 採樣濾紙秤重紀錄……………………………………………107

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