Contamination and distribution of parent,nitrated, and oxygenated polycyclic aromatic hydrocarbons in smoked meat

Smoked meat is widely consumed in many areas, particularly in rural southwest China. High concentrations of polycyclic aromatic hydrocarbons (PAHs) in smoked meat could lead to adverse dietary exposure and health risks. In this study, 27 parent PAHs (pPAHs), 12 nitrated PAHs (nPAHs), and 4 oxygenated PAHs (oPAHs) were measured in coal- and wood-smoked meats. The median concentrations of pPAHs, nPAHs, and oPAHs were as high as 1.66?×?10³, 4.29, and 20.5 ng/g in the coal-smoked meat and 2.54?×?10³, 7.32, and 9.26 ng/g in the wood-smoked meat, respectively. Based on the relative potency factors of individual PAHs, the calculated toxic equivalent (TEQ) values of all pPAHs were 22.1 and 75.1 ng TEQ/g for the wood- and coal-smoked meats, respectively. The highest concentrations of PAHs can be found in the surface layer of skin and decrease exponentially with depth. Surface PAH concentrations correlated with concentrations of PAHs in household air and with the concentration in emission exhaust. Migration of PAHs from surface to interior portions of meat is faster in lean than in fat or skin, and oPAHs and pPAHs can penetrate deeper than pPAHs. The penetration ability of PAHs is negatively correlated with the molecular weight.