Zastrow Lisa, Judas Michael, Speer Karl, Schwind Karl-Heinz, Jira Wolfgang
Department of Safety and Quality of Meat, Max Rubner-Institut (MRI), E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany.
Chair of Special Food Chemistry and Food Production, Technical University Dresden, Bergstraße 66, 01069 Dresden, Germany.
Food Chem X. 2022 May 27;14:100351. doi: 10.1016/j.fochx.2022.100351. eCollection 2022 Jun 30.
The contents of eight oxygenated polycyclic aromatic hydrocarbons (OPAHs; anthracene-9,10-dione, benzo[]anthracene-7,12-dione, 11-benzo[]fluorene-11-one, 6H-benzo[]pyren-6-one, 7H-benzo[]anthracene-7-one, 9,10-dihydro-8H-benzo[]pyren-7-one, fluoren-9-one, and naphthacene-5,12-dione) and six PAHs (anthracene, fluorene, and PAH4) were investigated in barbecued meat and non-meat patties. The patties were prepared with ten setups (six replicates, each) of barbecue conditions defined by grill type, grate height, heating medium, and barbecue time. The highest median contents were observed with a disposable grill (OPAHs: 46.3 µg/kg; PAHs: 40.7 µg/kg) and a charcoal grill (OPAHs: 29.6 µg/kg; PAHs: 23.3 µg/kg). Fluoren-9-one and anthracene-9,10-dione were the dominant compounds within OPAHs, but also the four toxicologically most relevant OPAHs were detected with a total up to 11.8 µg/kg. Pairs of OPAHs and corresponding PAHs did not show strong correlations, as individual OPAHs and PAHs were affected differently by the barbecue conditions. No suitable markers for OPAH prediction could be found. We recommend to include OPAHs in future PAH investigations.
研究了烤肉和非肉饼中8种氧化多环芳烃（OPAHs；蒽-9,10-二酮、苯并[]蒽-7,12-二酮、11-苯并[]芴-11-酮、6H-苯并[]芘-6-酮、7H-苯并[]蒽-7-酮、9,10-二氢-8H-苯并[]芘-7-酮、芴-9-酮和并四苯-5,12-二酮）和6种多环芳烃（蒽、芴和PAH4）的含量。肉饼采用由烤架类型、格栅高度、加热介质和烧烤时间定义的10种烧烤条件设置制备（每种设置6个重复）。使用一次性烤架（OPAHs：46.3 μg/kg；PAHs：40.7 μg/kg）和木炭烤架（OPAHs：29.6 μg/kg；PAHs：23.3 μg/kg）时观察到最高中位数含量。芴-9-酮和蒽-9,10-二酮是OPAHs中的主要化合物，但也检测到4种毒理学上最相关的OPAHs，总量高达11.8 μg/kg。由于单个OPAHs和PAHs受烧烤条件的影响不同，OPAHs和相应PAHs之间没有显示出强相关性。未发现用于OPAH预测的合适标志物。我们建议在未来的PAH调查中纳入OPAHs。
