Jung HyunJeong, Kim SeHyeok, Yoo KeunCheol, Lee JaeHwan
Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
J Hazard Mater. 2021 Jul 15;414:125475. doi: 10.1016/j.jhazmat.2021.125475. Epub 2021 Feb 20.
Analytical methods were validated for the evaluation of acetaldehyde and formaldehyde, which are harmful chemicals, using solid-phase microextraction-gas chromatography/mass spectrometry in four different matrices. Typical home-cooking methods including boiling, pan-frying, and stir-frying, were applied to beef, rapeseed oil, canned pork ham, egg, and rice wine. In addition, monosaccharides, disaccharides, alanine, and glycine were heated for the formation of both aldehydes. All validation parameters, including accuracy, precision, limit of detection, limit of quantification, and uncertainty, for four different matrices were within recommended ranges, confirming the validity of the current method. Acetaldehyde contents ranged from undetectable to 17.92 μg/g and formaldehyde contents ranged from undetectable to 0.27 μg/g. Generally, boiling decreased both aldehydes except acetaldehyde in egg. Pan- and stir-frying increased both aldehyde content substantially in rapeseed oil whereas pan-frying increased acetaldehyde content in canned pork ham and egg. Fructose and sucrose produced higher content of both aldehydes than maltose and glucose when heated. Depending on food type, the cooking process had slightly different effects on the contents of acetaldehyde and formaldehyde.
采用固相微萃取-气相色谱/质谱联用技术，在四种不同基质中对乙醛和甲醛（两种有害化学物质）的分析方法进行了验证。将包括煮、煎和炒在内的典型家庭烹饪方法应用于牛肉、菜籽油、猪肉罐头火腿、鸡蛋和米酒。此外，对单糖、双糖、丙氨酸和甘氨酸进行加热以生成这两种醛类物质。四种不同基质的所有验证参数，包括准确度、精密度、检测限、定量限和不确定度，均在推荐范围内，证实了当前方法的有效性。乙醛含量在未检出至17.92μg/g之间，甲醛含量在未检出至0.27μg/g之间。一般来说，煮制会使除鸡蛋中乙醛外的两种醛类物质含量均降低。煎和炒会使菜籽油中的两种醛类物质含量大幅增加，而煎制会使猪肉罐头火腿和鸡蛋中的乙醛含量增加。加热时，果糖和蔗糖产生的两种醛类物质含量高于麦芽糖和葡萄糖。根据食物类型的不同，烹饪过程对乙醛和甲醛含量的影响略有差异。
