Supplementary material for

Contamination and distribution of parent, nitrated and oxygenated polycyclic aromatic hydrocarbons in smoked meat

Yuanchen Chen, Guofeng Shen, Shu Su, Huizhong Shen, Ye Huang, Tongchao Li, Wei Li, Yanyan Zhang, Yan Lu, Han Chen, Chunli Yang, Nan Lin, Ying Zhu, Xiaofang Fu, Wenxin Liu, Xilong Wang, Shu Tao*

Laboratory for Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, P.R. China.

*Corresponding author phone: 86-10-62751938; E-mail:

Table S1 Fractions and densities of individual portions of the smoked meat

Density, g/cm3 / Proportion, %
Skin / 1.00 / 3.8
Fat / 0.79 / 57.7
Lean / 1.12 / 38.5

Table S2 Relative potency factors of 27 pPAHs

PAHs / RPFs
Acenaphthene (ACE) / 0.001
Acenaphthylene (ACY) / 0.001
Fluorene (FLO) / 0.001
Phenanthrene (PHE) / 0a
Anthrancene (ANT) / 0a
Fluoranthene (FlA) / 0.08
Pyrene (PYR) / 0a
Benz(a)anthracene (BaA) / 0.2
Chrysene (CHR) / 0.1
Benzo(b)fluoranthene (BbF) / 0.8
Benzo(k)fluoranthene (BkF) / 0.03
Benzo(a)pyrene (BaP) / 1
Dibenz[a,h]anthracene (DahA) / 10
Indeno(1,2,3-cd)pyrene (IcdP)
Benzo(g,h,i)perylene (BghiP)
Benzo[c]phenanthrene (BcP)
Retene (RET)
Perylene (PER)
Benzo(e)pyrene (BeP)
Coronene (COR)
Dibenzo[a,e]fluoranthene (DaeF)
Cyclopenta[c,d]pyrene (CPP)
Dibenzo[a,c]pyrene (DacP)
Dibenzo[a,i]pyrene (DaiP)
Dibenzo[a,l]pyrene (DalP)
Dibenzo[a,e]pyrene (DaeP)
Dibenzo[a,h]pyrene (DahP) / 0.07
0.009
0.023
0.04
0.001
0.01
0.001
0.9
0.4
0.1
0.6
30
0.4
0.9

a For low-level environmental exposures.

Table S3 Correlation coefficients (r) and P values for the relationship between the measured concentration of pPAHs, nPAHs and oPAHs in surface layer of the coal and wood smoked meats (skin, fat, and lean) and the EFs for coal and firewood combustions measured onsite

r/P / Wood-skin / Wood-fat / Wood-lean
pPAHs / 0.868**/0.010 / 0.819**/0.000 / 0.805**/0.000
nPAHs / 0.266/0.524 / 0.269/0.560 / 0.072/0.878
oPAHs / 1.0*/0.040 / 0.199/0.801 / 0.578/0.608
r/P / Coal-skin / Coal-fat / Coal-lean
pPAHs / 0.930**/0.000 / 0.878**/0.000 / 0.876**/0.000
nPAHs / 0.731/0.478 / 0.609/0.199 / 0.387/0.448
oPAHs / 0.850/0.353 / -0.992/0.079 / 0.996**/0.004

Table S4 Correlation coefficients (r) and P values for the relationship between the measured concentration of pPAHs in surface layer of the coal and wood smoked meats (skin, fat, and lean) and the concentrations of them in household air

r/P / Wood-skin / Wood-fat / Wood-lean
pPAHs / 0.978**/0.000 / 0.969**/0.000 / 0.928**/0.000
r/P / Coal-skin / Coal-fat / Coal-lean
pPAHs / 0.973**/0.000 / 0.968**/0.000 / 0.976**/0.000

Table S5 The isomer ratios of smoked meat and air

ANT/(ANT+PHE) / FLA/(FLA+PYR) / BaA/(BaA+CHR) / Icdp/(Icdp+Bghip) / BbF/(BbF+BkF) / BaP/(BaP+Bghip) / BaP/(Bap+BeP) / Bep/(Bep+PER) / BaP/(BaP+PER)
Meat / 0.14±0.01 / 0.44±0.08 / 0.49±0.03 / 0.47±0.02 / 0.72±0.10 / 0.71±0.06 / 0.79±0.08 / 0.64±0.41 / 0.79±0.24
Air / 0.11±0.00 / 0.43±0.10 / 0.47±0.07 / 0.37±0.21 / 0.72±0.09 / 0.63±0.03 / 0.59±0.07 / 0.77±0.08 / 0.83±0.03

Fig. S1 The stored coal smoked and wood smoked meat

Fig. S2 The samples collected after frozen, skin of 0-1 and 1-2 mm, and fat and lean of 0-1, 1-3, 3-8, 8-13, and 13-17 mm from the surface

Fig. S3 A number of PAH isomer ratios of fat and lean for coal and wood smoked meat, respectively

Fig. S4 Relationship between the measured concentrations of pPAHs, nPAHs, and oPAHs in surface layer of the coal and wood smoked meats (skin, fat, and lean) and the EFs for coal and firewood combustions measured onsite. Both are log-transformed.

Fig. S5 Concentrations profiles of 27 pPAHs (including gaseous and particulate phases) of indoor air

Fig. S6 Particles on the surface of the sampled meat

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