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J.Health Sci., 47(5), 452-459, 2001
Effects of Fish (Mackerel Pike) Broiling on Polycyclic Aromatic Hydrocarbon Contamination of Suspended Particulate Matter in Indoor Air
Michiko Koyano,*, a Shigeru Mineki,b Yurie Tsunoda,c Osamu Endo,a Sumio Goto,d
and Tadahiro Ishiie
aDepartment of Community Environmental Sciences, National Institute of Public Health, 4-6-1 Shirokanedai, Minato-ku, Tokyo 108-8638, Japan, bDepartment of Applied Biological Science, Science University of Tokyo, 2641 Yamazaki, Noda, Chiba 278-8510, Japan, cTama Laboratory, Japan Food Research Laboratories, 6-11-10 Nagayama, Tama, Tokyo 206-0025, Japan, dResearch Center for Material Cycles and Waste Management, National Institute for Environmental Studies, 16-2 Onogawa, Tsukuba, Ibaraki 305-0053, Japan, and eDepartment of Applied Chemistry, Science University of Tokyo, 1-3 Kagurazaka, Shinjuku-ku, Tokyo 162-8601, Japan
The effects of fish (mackerel pike) broiling on indoor air pollution with polycyclic aromatic hydrocarbons (PAH) were investigated using personal cascade impactors (PCI) sampler and a HPLC spectrofluorometric method. Particles in indoor air were separately collected into 3 classes according to their diameters ( 10 mu m, 2.5-10 mu m, and  2.5 mu m). Acetonitrile could extract PAH, even from fatty particulates generated during fish broiling. PAH were mostly contained in the smallest class ( 2.5 mu m) particulates. The indoor air was polluted with high levels of PAH during broiling when ventilation was not in operation. The benzo[a]pyrene concentration in the smallest particulates at that time was lower at the center of the room than that at the corner opposite to the cooking stand. The PAH concentrations did not always decrease depending on the straight-line distance from the emission source (cooking table). As a result, fish broiling is one of the most important sources of indoor air pollution in Japanese houses.
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