Ahmad Kamal Nor Hasyimah, Selamat Jinap, Sanny Maimunah
a Department of Food Science, Faculty of Food Science and Technology , Universiti Putra Malaysia , Serdang , Malaysia.
b Food Safety and Food Integrity (FOSFI) , Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia , Serdang , Malaysia.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 May;35(5):848-869. doi: 10.1080/19440049.2018.1425553. Epub 2018 Feb 23.
This study investigated the simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures (150, 200, 250, 300, and 350°C). Solid-phase extraction (SPE) was used for sample clean-up. Fifteen PAHs were determined using high performance liquid chromatography with fluorescence detection (HPLC-FLD) and nine HCAs were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS) with a gradient programme. The lowest significantly concentrations of PAHs and HCAs were generated at 150°C; the formation of PAHs and HCAs simultaneously increased with temperatures. Benzo[a]pyrene was detected in all samples and increased markedly at 300 and 350°C. The sums of 4 PAHs (PAH4) in marinated beef satay at 300 and 350°C exceeded the maximum level in Commission Regulation (EU) 2015/1125. Significant reductions of polar and non-polar HCAs (except PhIP) were found in marinated beef satay across all temperatures. Overall, PAHs and HCAs showed opposite trends of formation in beef satay with marination.
本研究调查了气烤牛肉沙嗲在不同温度（150、200、250、300和350°C）下多环芳烃（PAHs）和杂环芳香胺（HCAs）的同时形成情况。采用固相萃取（SPE）进行样品净化。使用带荧光检测的高效液相色谱法（HPLC-FLD）测定15种多环芳烃，并采用液相色谱串联质谱法（LC-MS/MS）和梯度程序对9种杂环芳香胺进行定量。在150°C时产生的多环芳烃和杂环芳香胺的显著浓度最低；多环芳烃和杂环芳香胺的形成均随温度升高而增加。在所有样品中均检测到苯并[a]芘，在300和350°C时显著增加。300和350°C下腌制牛肉沙嗲中4种多环芳烃（PAH4）的总和超过了欧盟委员会法规（EU）2015/1125中的最高限量。在所有温度下腌制牛肉沙嗲中均发现极性和非极性杂环芳香胺（除PhIP外）显著减少。总体而言，多环芳烃和杂环芳香胺在腌制牛肉沙嗲中的形成趋势相反。
