目標：桃園縣某工廠附近住家的地下水被發現有高濃度之含氯有機溶劑，本研究希望探討使用含氯有機物污染之地下水烹飪是否可能增加額外之致癌建康危害風險。初步以醬油為烹飪時的反應對象進行實驗。方法：取市售醬油，分別與去離子純水、受污染之地下水、及1000倍高於前項地下水含氯有機物濃度之調配試劑水混合，進行加熱與不加熱的烹調模擬處理。殘留物經萃取、濃縮後，一部分以GC-MS做定性分析來找尋是否有新的含氯反應產物生成，一部分則用來進行TA98及TA102兩種沙門氏菌之Ames test。結果：與醬油混合加熱烹調後之萃取物經GC/MS分析並無含氯之反應產物被鑑定出，僅觀察到可能是源自蛋白質及氨基酸的裂解反應產物。在Ames致突變測試部分，比較含氯有機溶劑的樣品在加熱前後的情形，在TA98菌種觀察到的突變菌落數雖有達到統計上顯著差異的程度，其致突變性卻不強。在TA102菌種則觀察到未達統計上顯著差異的些微突變菌落數的增加。結論：本研究之初步結果顯示，使用含氯有機物污染之地下水與醬油共同烹飪並不會生成新的含氯物質。由Ames致突變測試的結果顯示，即使有致突變性，其程度應不足增加新的健康危害風險。本研究後續將探討以其他之烹調方式使用受污染之地下水是否會增加健康危害的風險。

Objectives: A high concentration of chlorinated organic solvent (COS) was found in the groundwater in a residential area near a factory in Tao- Yuan County, Taiwan. This study investigated whether the use of COS in the contaminated groundwater for cooking together with soy sauce could produce an additional carcinogenic health risk. Methods: Soy sauce from the market was separately mixed with reverse osmosis (RO) treated clean water, COS contaminated groundwater, or with laboratory prepared water spiked with chemicals similar to the contaminated groundwater 1000 times higher in concentration. The mixtures were cooked simulating the general cooking conditions both with and without heating and the residues were extracted and concentrated. A part of the extract was analyzed using GC-MS to search for chlorinated reaction by-products, and the remaining part was used for Ames test using T A98 and TA 102 species. Results: No chlorinated by-product was identified by GC/MS in the extracts. Some non-chlorinated by-products, possibly originating from decomposition of proteins or amino acids, were observed. Ames test using T A98 species indicated that even though a statistically significant difference was observed between sample with heating and sample without heating, the mutagenicity was relatively weak. Ames test using TA102 species indicated only a statistically insignificant increase in mutagenic activities. Conclusions: The use of COS contaminated groundwater mixed with soy sauce for cooking probably does not increase carcinogenic health risk to any significant extent, and no additional chlorinated by-product was produced during cooking. However, whether the use of COS contaminated water in other types of cooking conditions could produce any additional carcinogenic health risk requires further study.

安姆氏致突變測試；含氯有機溶劑；地下水；烹飪

Ames test; chlorinated solvent; ground water; cooking