Ko Jae-Hyung, Das Gitishree, Kim Jong-Eun, Shin Han-Seung
1Department of Food Science and Biotechnology and Food and Biosafety Research Center, Dongguk University-Seoul, Ilsandong-gu, Gyeonggi-do 10326 Republic of Korea.
2Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Ilsandong-gu, Gyeonggi-do 10326 Republic of Korea.
J Food Sci Technol. 2018 Oct;55(10):3991-4000. doi: 10.1007/s13197-018-3324-6. Epub 2018 Jul 17.
Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) are organic, carcinogenic and mutagenic compounds that originate from the reaction of PAHs with NO and OH radicals. In this study, an analytical method was developed, for the determination of seven nitro-PAHs and the method was applied to quantify the nitro-PAHs, in coffee model systems, prepared with coffee beans produced from three distinct locations and under various roasting conditions. Also, experiments were performed to study the effect of adding various amino acids on the formation of nitro-PAHs. The free radicals produced, were quantified by electron spin resonance (ESR), to assess their correlation with the formed nitro-PAHs. After extraction and cleanup, the nitro-PAHs in coffee were analyzed by gas chromatography/mass selective detection. In all heated coffee model systems, the addition of the amino acids, significantly increased the nitro-PAHs compared to the control. The ESR results were consistent with previous outcomes on the formation of nitro-PAHs.
硝化多环芳烃（nitro-PAHs）是有机的、致癌和致突变化合物，它们源于多环芳烃与一氧化氮和羟基自由基的反应。在本研究中，开发了一种用于测定七种硝化多环芳烃的分析方法，并将该方法应用于对用来自三个不同地点且在各种烘焙条件下生产的咖啡豆制备的咖啡模型体系中的硝化多环芳烃进行定量。此外，还进行了实验以研究添加各种氨基酸对硝化多环芳烃形成的影响。通过电子自旋共振（ESR）对产生的自由基进行定量，以评估它们与形成的硝化多环芳烃的相关性。经过萃取和净化后，通过气相色谱/质量选择性检测对咖啡中的硝化多环芳烃进行分析。在所有加热的咖啡模型体系中，与对照相比，添加氨基酸显著增加了硝化多环芳烃的含量。电子自旋共振结果与先前关于硝化多环芳烃形成的结果一致。
