García-Falcón 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 Sep;22(9):791-7. doi: 10.1080/02652030500198498.
Some polycyclic aromatic hydrocarbons (PAHs), particularly those with a high molecular mass, have been classified as probably being carcinogenic to humans by the International Agency for Research on Cancer (IARC). The significance of the determination of PAHs is reflected by the special attention the European Union is paying to regulating their maximum allowed levels in various types of foodstuffs. Like tobacco and smoked meats, alcoholic drinks can also contain these carcinogenic chemicals, as the latter have been detected in the charred insides of barrels, some ingredients such as caramel or the smoke released during the drying of germinated barley in beer or whisky. This paper determined the contents of seven PAHs in alcoholic beverages of variable alcoholic strength that had been aged in charred barrels for different times (months, years). The aim was to elucidate the dependence of the formation of seven PAHs on the type of charring (traditional or convective) used and the charring intensity (light, medium or heavy). Based on the results, the way the tree raw material is toasted strongly influences PAH levels in alcoholic drinks; thus, traditional charring produces increased amounts of PAHs from the wood relative to convective toasting. The sum of the analysed PAH concentrations in the aged alcoholic beverages studied ranged from zero for a white wine to 172 ng l(-1) for a 'brandy de jerez solera'. The carcinogenic indicator benzo[a]pyrene was found at concentrations below 10 ng l(-1). These PAH concentrations in alcoholic beverages are very low relative to those in smoked and char-broiled foodstuffs. Any health hazards, however, can be minimized by using convective toasting to manufacture the barrels where the drinks are to be aged.
一些多环芳烃（PAHs），尤其是那些高分子量的多环芳烃，已被国际癌症研究机构（IARC）归类为可能对人类致癌。欧盟对各类食品中PAHs的最大允许含量进行监管，这一特别关注体现了PAHs测定的重要性。与烟草和烟熏肉类一样，酒精饮料中也可能含有这些致癌化学物质，因为在烧焦的酒桶内部、焦糖等一些成分中，或者在啤酒或威士忌酿造过程中发芽大麦干燥时释放的烟雾中都检测到了PAHs。本文测定了在烧焦酒桶中陈酿不同时间（数月、数年）的不同酒精度酒精饮料中7种PAHs的含量。目的是阐明7种PAHs的形成与所用炭化类型（传统炭化或对流炭化）和炭化强度（轻度、中度或重度）之间的关系。根据结果，原料的烘烤方式对酒精饮料中的PAH含量有很大影响；因此，相对于对流烘烤，传统炭化会使木材产生更多的PAHs。在所研究的陈酿酒精饮料中，分析的PAH浓度总和范围从白葡萄酒中的零到“赫雷斯雪莉索莱拉白兰地”中的172 ng l⁻¹。致癌指标苯并[a]芘的浓度低于10 ng l⁻¹。与烟熏和炭烤食品相比，酒精饮料中的这些PAH浓度非常低。然而，通过使用对流烘烤来制造用于陈酿饮料的酒桶，可以将任何健康危害降至最低。
