Rose Martin, Holland Joe, Dowding Alan, Petch Steve R G, White Shaun, Fernandes Alwyn, Mortimer David
The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, UK.
The Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, UK.
Food Chem Toxicol. 2015 Apr;78:1-9. doi: 10.1016/j.fct.2014.12.018. Epub 2015 Jan 26.
The effects of frying, grilling, barbecuing, toasting and roasting on the formation of 27 different PAHs in foods were investigated. A total of 256 samples from in-house cooking experiments were produced. There was little evidence of PAH formation during the grilling, frying, roasting and toasting experiments. Comparison with the raw materials used in the experiments showed little or no increase in PAH concentrations for all of the sample types, regardless of distances from the heat source, cooking mediums and intensity of cooking conditions. Barbecuing with charcoal plus wood chips however resulted in the formation of benzo[a]pyrene in most foods; for beef burgers only, barbecuing over charcoal (without the use of wood chips) gave the highest levels. In general PAH levels increased when the food was barbequed closer to the heat source. For sausages cooked over briquettes, and for beef burgers, beef and salmon cooked over charcoal, the concentration of PAHs was lower when the food was closer to the heat source. Cooking time may result in a moderate increase of PAHs in some foods, although concentrations in beef burgers appeared to fall when cooking time was extended by 50-100%.
研究了油炸、烧烤、烘烤肉、烤面包和烘焙对食品中27种不同多环芳烃形成的影响。通过内部烹饪实验共制备了256个样品。在烧烤、油炸、烘焙和烤面包实验过程中，几乎没有多环芳烃形成的迹象。与实验中使用的原材料相比，所有样品类型的多环芳烃浓度几乎没有增加或没有增加，无论与热源的距离、烹饪介质和烹饪条件的强度如何。然而，用木炭加木屑烧烤会导致大多数食品中形成苯并[a]芘；仅对于牛肉汉堡，用木炭烧烤（不使用木屑）时苯并[a]芘含量最高。一般来说，当食物离热源更近进行烧烤时，多环芳烃水平会升高。对于用煤球烤制的香肠，以及用木炭烤制的牛肉汉堡、牛肉和三文鱼，当食物离热源更近时，多环芳烃的浓度较低。烹饪时间可能会导致某些食品中的多环芳烃适度增加，尽管当牛肉汉堡的烹饪时间延长50 - 100%时，其多环芳烃浓度似乎会下降。
