The paper discussed the physical and chemical properties of cooking oil vapor(COV) and its biological effects. The study showed that: (1)By ultraviolet spectrophotometry, the method to determine the concentration of C...The paper discussed the physical and chemical properties of cooking oil vapor(COV) and its biological effects. The study showed that: (1)By ultraviolet spectrophotometry, the method to determine the concentration of COV was simple, reliable and suitable; (2)At 220℃, about 60%-80% particles′ diameter of COV were less than 10 μm which referred to they are capable of reaching the deeper parts of the respiratory tract; (3)Pulmonary toxicity study of COV revealed that in acute toxicity test, there was lung tissue injury in rats and the degree increased as the concentration of oil vapor increased; subacute test in rats indicated that pulmonary injury might be the result of lipid peroxidation brought about by the activation of more general free radical system; (4)The average concentration of emitted oil vapor in the environment ranged from 0.10 to 0.20 mg/m3, the emission outlets in most restaurants were very simple or located in residential areas without any filtering device; (5)Irritative effect threshold levels of COV to volunteers and the effects on occupational exposed cooks also suggested that COV might produce harmful effects on pulmonary function in occupationally exposed personnel.展开更多
文摘The paper discussed the physical and chemical properties of cooking oil vapor(COV) and its biological effects. The study showed that: (1)By ultraviolet spectrophotometry, the method to determine the concentration of COV was simple, reliable and suitable; (2)At 220℃, about 60%-80% particles′ diameter of COV were less than 10 μm which referred to they are capable of reaching the deeper parts of the respiratory tract; (3)Pulmonary toxicity study of COV revealed that in acute toxicity test, there was lung tissue injury in rats and the degree increased as the concentration of oil vapor increased; subacute test in rats indicated that pulmonary injury might be the result of lipid peroxidation brought about by the activation of more general free radical system; (4)The average concentration of emitted oil vapor in the environment ranged from 0.10 to 0.20 mg/m3, the emission outlets in most restaurants were very simple or located in residential areas without any filtering device; (5)Irritative effect threshold levels of COV to volunteers and the effects on occupational exposed cooks also suggested that COV might produce harmful effects on pulmonary function in occupationally exposed personnel.
