臺灣博碩士論文加值系統

在台灣，從事於餐飲業的勞工往往暴露於大量的油煙，油煙中含有多種有害物，其中多環碳氫化合物(polycyclic aromatic compounds, PAHs)備受矚目，這類化合物中含致癌物質，與疑似致癌物質。本研究目的為：探討烹飪方法、油品及食材對於油煙中PAHs排放濃度之影響。實驗於模擬廚房進行，於模擬廚房可以將條件標準化，量測PAHs的濃度，並找出PAHs排放量低的條件，使用的油品包括大豆油、芥花油、葵花油、棕梠油，食物選用新鮮薯條及肉品，再以三種不同的烹飪方式，包含油炸、煎、炒，進行模擬實驗。由結果得知以大豆油烹調時，其PAH之排放較少。在烹調方法的比較而言，發現以炸的方式之PAH之排放較低，此可能因其烹飪溫度較恆定，燃燒較完全，造成較低的PAHs排放。至於食材部分，烹調馬鈴薯與烹調里脊肉之PAHs排放量相仿。

There are many hazardous chemicals in cooking oil fumes (COFs). Of them, polycyclic aromatic compounds (PAHs) obtain a great attention due to their health effects. Therefore, the objectives of this study is to investigate the effects of cooking oil, cooking method and food type on PAHs from COFs. We conducted experiments in a simulated kitchen. Four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) were used. Particulates and gas-phase PAHs were collected by a PM2.5 sampler with a Teflon filter and a PUF cartridge, respectively. Samples were extracted and analyzed by a gas chromatography/mass spectrometer. It is expected that high-temperature cooking exerts more hazardous chemicals. The results showed soybean oil had the lowest PAH emissions regardless of cooking methods. Deep frying had the lowest PAH emissions due to stable cooking temperature. Cooking materials had little effect on PAH emissions. It needs further study to understand and clarify the relationship between these factors and PAH formation.

摘要 2
Abstract 3
目錄 4
第一章 前言 6
1-1研究動機 6
1-2 研究目的 7
第二章 文獻回顧 8
2-1 廚房油煙(cooking oil fumes, COFs) 8
2-2 廚房油煙與健康影響 9
2-3 多環芳香烴化合物 (Polycyclic aromatic hydrocarbons, PAHs) 9
2-4油煙中PAHs之濃度分布 10
第三章 材料與研究方法 11
3-1 研究架構 11
3-2 PAHs採樣與分析 13
3-2-1 PAHs採樣 15
3-2-2 PAHs樣本萃取與分析方法 18
3-3 PAH品質保證與控制程序 28
3-3-1 PAHs檢量線建立 28
3-3-2 迴歸係數 29
3-3-3 偵測極限 30
3-3-4 分析之變異系數 31
3-4 採樣規劃採集地點與採樣點配置 32
3-4-1採集地點與採樣點配置 32
3-4-2採集程序與時間 35
第四章 結果 37
4-1 PAH品質控制結果 37
4-2烹調時之溫度 41
4-3 油煙中PAH之濃度 47
4-3-1 以大豆油烹煮馬鈴薯之PAHs數據分佈 47
4-3-2以葵花油烹煮馬鈴薯之PAHs數據分佈 48
4-3-3以芥花油烹煮馬鈴薯之PAHs數據分佈 49
4-3-4以棕櫚油烹煮馬鈴薯之PAHs數據分佈 50
4-3-5 以大豆油烹煮豬里肌肉之PAHs數據分佈 51
4-3-6 以葵花油烹煮豬里肌肉之PAHs數據分佈 52
4-3-7 以芥花油烹煮豬里肌肉之PAHs數據分佈 53
4-3-8 以棕櫚油烹煮豬里肌肉之PAHs數據分佈 54
4-3-9 以四個油品比較以三種烹調馬鈴薯之方式的差異比較 55
4-3-10 以四個油品比較以三種烹調豬里肌肉之方式的差異比較 56
第五章 討論與結論 57
參考文獻 60
附錄 63

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