食品在加熱、烘乾及煙燻過程中會產生多環芳香烴（polycyclic aromatic hydrocarbons, PAHs），部分PAHs之致癌性已被證實，在食物中存在的事實也有研究報告提出，但其主要來源食用油之管制少有標準。由於食用油為目前生質柴油製造之主要料源，故分析各種食用油來源中所含多環芳香烴（PAHs）含量與成分分析，並評估其對人體健康風險評估，將食用油脂經液-液萃取、淨化、濃縮等步驟以GC/MS分析19種PAHs，分析後發現植物油中BaP含量範圍為
0. 09~0.21 ng/g，依每人每天攝取植物油脂中BaP含量約為45 g/day，以國人平均體重70 kg、設定攝取年齡為70年計算，BaP攝入量約為5.78 × 10-8~1.35 × 10-7 mg/kg-day，均低於歐盟規範油脂之最大限量2.0 ng/g；以攝取量計算BaP風險率，求得BaP致癌風險率為0.001 × 10-6~0.002 × 10-6，其風險對人類健康危害之風險雖然不大，但其屬累積毒性，依舊不可輕忽。 After heating, drying and fumigation processes, food can produce polycyclic aromatic hydrocarbons (PAHs) which have been confirmed to have carcinogenicity. There were many researches studied on PAHs in food, however, not many studies focused on edible oil. Nowadays, edible oil is the major source for bio-diesel production, therefore, this study aimed to analyze the content and composition of PAHs in edible oil and evaluate its impact on human health risk assessment. Edible oils were treated by liquid-liquid extraction, purification and condensation, after that, 19 kinds of PAHs were analyzed using GC/MS. The results showed that edible oils contained 0.09-0.21 ng/g of BaP. Normally, each people will consume 45 g/day of edible oil everyday. If the average weight of Taiwanese is 70 kg and intake edible oils for 70 years, then each people will consume BaP around 5.78 x 10-8 – 1.35 x 10-7 mg/kg/day. This amount is lower than the EU standards which set the maximum level of consuming BaP at 2.0 ng/g. The dairy intake amounts were used for calculate the rate of human cancer risk. Result revealed that rate of carcinogenic risk by BaP was between 0.001 x 10-6 – 0.002 x 10-6. This concluded that the risk of BaP on human health was not obvious. However, this kind of chemical can accumulate inside human body, therefore, it can not be neglect.
