García-Falcon M S, Simal-Gándara J
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain.
Food Addit Contam. 2005 Jan;22(1):1-8. doi: 10.1080/02652030400023119.
Polycyclic aromatic hydrocarbons (PAHs), at least those with high molecular mass, are classified as probable human carcinogens by the US Environmental Protection Agency. The importance of the material used to generate smoke is indicated by the attention that the European Union is paying to list the wood that can be used to produce smoking flavour agents. The paper examines the dependence on the nature of the wood used for smoking on the formation of eight PAHs (selected as markers of PAHs) and transfer of these PAHs into traditional Spanish smoked chorizo sausages with collagen and tripe casings. The results showed that the kind of combustion performed on different materials seriously affected the PAH levels in the smoke generated. Ignition and firing of the material with a flame compared with heating produced more PAHs in the smoke. The levels of PAHs found in the meat and in the collagen and tripe casings of the smoked chorizo samples suggest that the collagen-based casings behave as a better barrier to PAHs.
多环芳烃（PAHs），至少是那些高分子量的多环芳烃，被美国环境保护局列为可能的人类致癌物。欧盟对可用于生产烟熏调味剂的木材进行了详细的清单制定，这表明了用于产生烟雾的材料的重要性。本文研究了用于烟熏的木材种类对8种多环芳烃（选为多环芳烃的标志物）形成的依赖性，以及这些多环芳烃向具有胶原蛋白和牛肚肠衣的传统西班牙烟熏香肠中的转移情况。结果表明，不同材料上进行的燃烧方式严重影响了所产生烟雾中的多环芳烃水平。与加热相比，用火焰点燃和燃烧材料会在烟雾中产生更多的多环芳烃。在烟熏香肠样品的肉以及胶原蛋白和牛肚肠衣中发现的多环芳烃水平表明，基于胶原蛋白的肠衣对多环芳烃的阻隔效果更好。
