膳食抗氧化剂对烤猪肉中致癌多环芳烃形成的抑制作用。
Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork.
作者信息
Wongmaneepratip Wanwisa, Na Jom Kriskamol, Vangnai Kanithaporn
机构信息
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
出版信息
Asian-Australas J Anim Sci. 2019 Aug;32(8):1205-1210. doi: 10.5713/ajas.18.0805. Epub 2019 Feb 7.
OBJECTIVE
The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork.
METHODS
The formation of PAHs in grilled sirloin pork with different marinades after charcoal-grilling for 2 min/side were evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD).
RESULTS
Compared with the control marinade treatment (without antioxidant), the addition of DADS (500 mg/kg meat sample) in marinade significantly decreased benzo[a]pyrene (BaP) (100%) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of BaP and heavy PAHs, respectively.
CONCLUSION
The results of this study suggested that the addition of DADS in the marinade could be important in decreasing the levels of PAHs in grilled meat.
目的
研究腌料中膳食抗氧化剂二烯丙基二硫醚（DADS）和槲皮素对烤猪肉中致癌多环芳烃（美国环保署优先控制的16种多环芳烃）形成的抑制作用。
方法
使用配备光电二极管阵列检测器的高效液相色谱法（HPLC-DAD）评估不同腌料腌制的牛里脊猪肉在每面炭烤2分钟后多环芳烃的形成情况。
结果
与对照腌料处理（不含抗氧化剂）相比，腌料中添加DADS（500毫克/千克肉样）可使炭烤猪肉中的苯并[a]芘（BaP）（100%）和重质多环芳烃（84%）显著降低，而添加相同浓度的槲皮素可分别降低BaP和重质多环芳烃的23%和55%。
结论
本研究结果表明，在腌料中添加DADS对于降低烤肉中多环芳烃的含量可能具有重要意义。
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