Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan.
Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan 33303, Taiwan.
Food Chem. 2023 Feb 15;402:134291. doi: 10.1016/j.foodchem.2022.134291. Epub 2022 Sep 17.
Heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs)are widely distributed in foods.This study aims to extract PAHs and HAs from pork jerky simultaneously by QuEChERS for analysis by GC-MS/MS and UPLC-MS/MS, respectively. Also,the effects of flavoring materials and processing temperature on the formation of PAHs and HAswere studied. Acetonitrile containing 1% acetic acid possessed the highest extraction efficiency, with high accuracy and precision being attained forHAs and PAHs. Pork jerky roasted at 220℃ generated a higherPAHs content than180℃, but unaffected the HAs formation.Addition of sugarreduced formation ofboth HAs and PAHs during roasting, while soy sauce reduced somePAHs and promotedHAs formation. Incorporation of 0.5% curcumaorcinnamon powderinhibited HA formation with amore pronounced effect being shown by the latter,but neither inhibitedPAH formation. The correlation between HA and PAH formation was assessed by principle component analysis.
杂环胺（HAs）和多环芳烃（PAHs）广泛存在于食物中。本研究旨在通过 QuEChERS 同时从猪肉干中提取 PAHs 和 HAs，分别采用 GC-MS/MS 和 UPLC-MS/MS 进行分析。此外，还研究了调味材料和加工温度对 PAHs 和 HAs 形成的影响。含 1%乙酸的乙腈具有最高的提取效率，HAs 和 PAHs 的准确度和精密度均较高。在 220℃下烤制的猪肉干产生的 PAHs 含量高于 180℃，但对 HAs 的形成没有影响。在烤制过程中添加糖会减少 HAs 和 PAHs 的形成，而酱油则会减少一些 PAHs 并促进 HAs 的形成。添加 0.5%的姜黄或肉桂粉可抑制 HAs 的形成，后者的抑制效果更为明显，但均不会抑制 PAH 的形成。通过主成分分析评估了 HA 和 PAH 形成之间的相关性。
