Ditch oil, also known as "squat oil," refers to low-quality or recycled oils commonly found in daily life. These include reused cooking oil, oil extracted from leftover food, and even recycled edible oil. The main source of this waste oil comes from the grease traps of large hotels and restaurants in urban areas. Long-term consumption of such oil can lead to serious health risks, including cancer, and is extremely harmful to the human body.
According to estimates from relevant authorities, the total amount of waste oil generated by hotels in a city does not exceed 3,000 tons per month. Scientific tests have shown that the rancidity and carbonyl value of this oil far exceed national standards for edible oils. Rancid oil can damage several key enzyme systems in the body, such as cytochrome enzymes. Additionally, the high oxidation levels in these oils can produce aflatoxins, which are potent carcinogens.
Long-term exposure to rancid oils and fats has been linked to weight loss and developmental issues in animals. Among the various toxins present in waste oil, aflatoxin stands out as one of the most dangerous. It is 100 times more toxic than cyanide and is considered the strongest chemical carcinogen discovered so far. Studies have shown that even low-dose, long-term exposure to aflatoxin can cause liver cancer in 100% of test animals, and it may also lead to cancers in other organs such as the stomach, kidneys, rectum, breasts, ovaries, and small intestine.
Aflatoxin (AFT) is a group of structurally similar compounds, with 12 identified types, including B1, B2, G1, G2, M1, M2, P1, Q, H1, GM, B2a, and toxic alcohol. The basic structure of the toxin is composed of a difuran ring and coumarin. Aflatoxin B1, in particular, is a derivative of dihydrofuran oxaphthalene, containing both a difuran ring and an oxaphthalene (coumarin). The former contributes to its toxicity, while the latter is associated with its carcinogenic properties.
M1 is a metabolite formed when the body hydroxylates aflatoxin B1. The primary molecular forms include B1, B2, G1, G2, M1, and M2. Among these, M1 and M2 are mainly found in milk, while B1 is the most toxic and carcinogenic. Aflatoxins are secondary metabolites primarily produced by Aspergillus flavus and Aspergillus parasiticus, and they are most prevalent in hot and humid regions, especially in food and feed.
In terms of safety standards, the limit for aflatoxin B1 is clearly defined in various food hygiene regulations. For example, corn, peanut kernels, and peanut oil should not contain more than 20 μg/kg. Rice and other oils should not exceed 10 μg/kg, while other foods, such as beans and fermented products, must not contain more than 5 μg/kg. Importantly, aflatoxin B1 must not be detected in infant formula substitutes.
To ensure the safety of edible oils, when aflatoxin B1 exceeds the standard, it can be effectively detected using high-performance liquid chromatography (HPLC) with a fluorescence detector. This method guarantees accurate results and helps protect public health by preventing the sale and consumption of contaminated oils.
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