科学者たちはパンケーキ、芽キャベツ、炒め物を調理し、初めて屋内で酸化物質を検出した(Scientists cooked pancakes, Brussels sprouts, and stir fry to detect an oxidant indoors for the first time)

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2024-05-07 カナダ・ブリティッシュコロンビア大学(UBC)

UBCの研究者による実験で、初めて室内でのシングレット酸素が検出されました。シングレット酸素は酸化剤で、一部は有益ですが、肺にストレスを与え、がん、糖尿病、心疾患の発症に寄与することがあります。調理中には光を吸収して酸化剤を生成する可能性のある茶色のカーボン分子が放出されることがあり、特にシェフには慢性疾患のリスクがあります。研究チームは、光がある場所での調理時にシングレット酸素を検出しました。最も高い濃度は自然光の下で観測され、キッチンの換気と空気の浄化が推奨されています。今後、この酸化剤が人間にどのような影響を及ぼすか、調理中にどれだけ吸入するかを調査する予定です

<関連情報>

一重項酸素は室内照明下で褐色炭素含有調理用有機エアロゾル(BrCOA)から生成される Singlet oxygen is produced from brown carbon-containing cooking organic aerosols (BrCOA) under indoor lighting

Nadine Borduas-Dedekind, Keighan J. Gemmell, Madushika Madri Jayakody, Rickey J. M. Lee, Claudia Sardena  and  Sebastian Zala
Environmental Science:Atmospheres  Published:18 Apr 2024
DOI:https://doi.org/10.1039/D3EA00167A

Abstract

Light absorbing organic molecules known as brown carbon (BrC) can be emitted during processes such as cooking and combustion in indoor environments. We hypothesized that indoor BrC-containing cooking organic aerosols, or BrCOA, can act as sensitizers to generate the first excited state of molecular oxygen, singlet oxygen (Image ID:d3ea00167a-t1.gif), under indoor lighting conditions. Here, we used an impinger to collect aerosols from a range of cooking dishes, including pancakes, pan-fried Brussels sprouts and vegetable stir-fries, and irradiated these samples in a photoreactor with UVA and fluorescent lights and on a sunlit windowsill. Using furfuryl alcohol as a probe for Image ID:d3ea00167a-t2.gif, we determined steady-state concentrations of Image ID:d3ea00167a-t3.gif using liquid chromatography and calculated apparent quantum yields for each BrCOA sample. Our results show that under all indoor lighting conditions tested, BrCOA can indeed sensitize Image ID:d3ea00167a-t4.gif. Specifically, in solutions of BrCOA from pancakes, pan-fried Brussels sprouts, and vegetable stir-fries under UVA light, the Image ID:d3ea00167a-t5.gif concentrations were 2.56 ± 1.24 × 10−13 M, 2.24 ± 1.51 × 10−13 M, and 3.12 ± 0.86 × 10−13 M, respectively. These results suggest that Image ID:d3ea00167a-t6.gif production is not dish-dependent, but rather produced across a range of BrCOA samples. We then normalized the Image ID:d3ea00167a-t7.gif concentrations to the rate of absorbance to obtain apparent quantum yields up to 6.1%. Both the quality and the quantity of the chromophoric BrCOA were important for predicting the apparent quantum yield. Moreover, the indoor sunlit experiments led to the highest Image ID:d3ea00167a-t8.gif concentrations observed, with important implications on the formation of oxidants in sunlit kitchens. These results demonstrate the ability of BrCOA to produce Image ID:d3ea00167a-t9.gif in indoor environments, and thus for Image ID:d3ea00167a-t10.gif to be a competitive indoor oxidant.

科学者たちはパンケーキ、芽キャベツ、炒め物を調理し、初めて屋内で酸化物質を検出した(Scientists cooked pancakes, Brussels sprouts, and stir fry to detect an oxidant indoors for the first time)

1104空気調和
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