短鏈氯化石蠟 (Short chain chlorinated paraffins, SCCPs) 係碳鏈長度C10-13之氯化石蠟 (Chlorinated paraffins, CPs)，廣泛用於金屬工業中的添加劑、增塑劑、橡膠與紡織產品中的阻燃劑、密封劑/黏合劑、皮革產品中的增脂劑等工業產品。SCCPs可能經由生產、製造、運輸、使用、處置或是廢棄過程釋放至環境中，且其具有持久性、生物蓄積性，可經由大氣長程傳輸，對生物可能具有致癌效應。國際癌症研究署將其歸類為Group 2B致癌物，斯德哥爾摩公約亦將SCCPs列入持久性有機污染物。然而，國內目前尚無市售食品中SCCPs之含量監測資料，亦未了解國人經由飲食暴露於SCCPs之健康風險。因此，本研究目的為調查市售食品中SCCPs之污染情形，並進行國人攝食暴露健康風險評估。食品種類分配及採集運用系統性抽樣方式，共採集7大類120件市售食品，經前處理後以氣相層析儀 (Gas Chromatograph, GC) 搭配電子捕捉負離子 (Electron capture negative ion, ECNI) 質譜儀 (Mass spectrometer, MS) 進行食品中8種SCCPs C10-1355.5% Cl及SCCPs C10-1363% Cl同源物之分析，以瞭解其含量分布概況，並透過SPSS統計軟體探討不同脂含量與SCCPs含量之影響。最後整合國家攝食資料庫中14不同年齡及性別民眾族群之食品攝食資料，結合蒙地卡羅演算法進行不確定性分析，估算攝食暴露劑量及風險。
120件食品樣本中總SCCPs檢出率為100%，其中8種SCCPs同源物之檢出率範圍介於25-100%。各類食品總SCCPs之平均濃度（範圍）以油脂類0.80 (0.58-0.98) μg/g wet weight 為最高，魚及水產類0.18 (0.02-2.00) μg/g wet weight為次之，乳品類0.05 (0.03-0.08) μg/g wet weight為最低。SCCPs之不同氯含量分布概況，以SCCPs 55.5% Cl高於SCCPs 63% Cl之平均濃度，至於不同碳數分布概況，各類食品以C10含量最高。在影響因子之結果探討顯示，食品中脂含量可能會影響SCCPs濃度之分布概況，且魚及水產類與乳品類及嬰幼兒食品樣本中SCCPs之濃度含量與脂含量在統計上呈顯著正相關 (r = 0.495-0.806, p<0.001)。
國人經由飲食暴露SCCPs之第95百分位暴露劑量，以0-3歲女性嬰幼兒之2.47 μg/kg bw/day為最高，3-6歲男性兒童之2.31 μg/kg bw/day為次之。暴露SCCPs之非致癌風險評估結果顯示，經飲食暴露SCCPs第95百分位數暴露劑量之危害指數 (Hazard index, HI) 範圍介於0.010-0.025之間，顯示HI均小於1，表示為可接受的風險。暴露限值 (Margin of exposure, MOE) 結果顯示，經飲食暴露SCCPs第95百分位數暴露劑量之MOE範圍介於4,051-10,521之間，MOE均大於1,000，表示為可接受的風險。此外，根據敏感性分析結果顯示，建議政府針對鹹水魚、豬肉、植物性油脂、淡水魚及嬰幼兒乳粉等食品，持續進行SCCPs含量監測及管理，以維護食品安全保障國民健康。

The present study is aimed to investigate the contamination profiles of SCCPs in foods using GC/ECNI-MS and then conduct a dietary intake risk assessment for 14 specific groups of the Taiwanese. Three established pretreatment methods for three different fat content were used to pretreat 8 kinds of SCCPs in 120 foods and analyze with GC/ECNI-MS. Fat content of each food was measured to explore the concentration of SCCPs. The highest level of SCCPs was found in oil and fats, followed by the seafood and livestock. For the congeners profile, the average concentration of SCCPs 55.5% Cl was higher than SCCPs 63% Cl, and C10 congener was the dominant compounds. The fat content might affect the concentration profile of SCCPs, and the SCCPs concentration was significantly correlated with the fat content in seafood, dairy products and infant food (r = 0.495-0.806, p<0.001). For 14 specific groups of the Taiwanese, the P95 EDI for SCCPs was ranged from 0.95-2.47 μg/kg bw/day. The highest P95 EDI of SCCPs was 2.47 μg/kg bw/day in 0-3 years old female infant, followed by 2.31 μg/kg bw/day in 3-6 years old male child. The P95 HI of SCCPs in 14 groups of the Taiwanese was all less than 1, indicating the dietary intake risk of SCCPs is acceptable. The P95 MOE of SCCPs was all higher than 1,000, also indicating the dietary intake risk of SCCPs is acceptable. The intake quantity and concentrations of saltwater fish, pork, infant formula, vegetable oil and freshwater fish are important variables for the intake risk of SCCPs.

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