Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
Food Res Int. 2021 Mar;141:110134. doi: 10.1016/j.foodres.2021.110134. Epub 2021 Jan 18.
In this study, ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) combined with principal component analysis (PCA) were used to investigate the effects of process conditions on the profiles of carcinogenic and mutagenic heterocyclic aromatic amine (HAA) in the pork roasted at 175 °C, 200 °C, 225 °C and 250 °C for 10, 15, 20, 25, 30, 35 and 40 min. Twelve HAAs from four categories, including carboline (Norharman, Harman, and Phe-p-1), imidazopyridine (PhIP, 4'-OH-PhIP, DMIP, and 1,5,6-TMIP), imidazoquinoline (IQ, IQ [4,5-b], and MeIQ), and imidazoquinoxaline (MeIQx and 4,8-DiMeIQx), were detected, quantified and used to compose the HAA profiles in roasted pork. After being Analyzed by PCA, the distributions of HAA profiles from different temperature on the PCA score plot demonstrated that there are significant differences among the HAA profiles from different temperatures. The loading plot also showed that PhIP, 4'-OH-PhIP, IQ[4,5-b], and MeIQ were mainly responsible for the difference. The profiles from higher temperature distribute more scattered than the lower ones, illustrating that the time effects on the HAA profiles from higher temperature are stronger than the lower ones. Comparing the score and loading plots of different heating times, the diversities of the HAA profiles at different temperatures increased under prolonged heating because of the changingpyridines levels. The results of PCA that comparing the HAA from different categories displayed that the formation features of four categories HAAs were significantly differed because of their formation discrepancy under low temperatures and short-term roasting. Using HAA profiles as an entirety, these findings obtained in this study are more close to the real process of HAA formation in roasted pork, and make the complex effects of temperature and time on multiple HAA formations more simply to be concluded.
在这项研究中，采用超高效液相色谱-串联质谱法（UHPLC-MS/MS）结合主成分分析（PCA），研究了在 175°C、200°C、225°C 和 250°C 下烤制 10、15、20、25、30、35 和 40 分钟时，加工条件对猪肉中致癌和致突变杂环芳香胺（HAA）谱的影响。从四个类别中检测到 12 种 HAAs，包括咔啉（Norharman、Harman 和 Phe-p-1）、咪唑并吡啶（PhIP、4'-OH-PhIP、DMIP 和 1,5,6-TMIP）、咪唑并喹啉（IQ、IQ [4,5-b] 和 MeIQ）和咪唑并喹喔啉（MeIQx 和 4,8-DiMeIQx），并对其进行了定量和组成烤猪肉中的 HAA 谱。通过 PCA 分析后，不同温度下 HAA 谱在 PCA 得分图上的分布表明，不同温度下的 HAA 谱存在显著差异。加载图还表明，PhIP、4'-OH-PhIP、IQ[4,5-b] 和 MeIQ 是造成差异的主要原因。高温下的谱图分布比低温下的更分散，说明高温下 HAA 谱的时间效应比低温下的更强。比较不同加热时间的得分和加载图，可以看出，由于吡啶水平的变化，延长加热时间会增加不同温度下 HAA 谱的多样性。通过 PCA 比较不同类别的 HAA 发现，由于在低温和短时间烘烤下形成特征不同，四类 HAAs 的形成特征存在显著差异。从 HAA 谱的整体来看，这些发现更接近烤猪肉中 HAA 形成的实际过程，并且可以更简单地得出温度和时间对多种 HAA 形成的复杂影响。
