Habschied Kristina, Kartalović Brankica, Kovačević Dragan, Krstanović Vinko, Mastanjević Krešimir
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia.
Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia.
Foods. 2023 Jan 18;12(3):454. doi: 10.3390/foods12030454.
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone to appear at higher temperatures and are generally designated as undesirable in food and beverages. Sixteen PAHs are framed in legislation, but there is a lack of scientific data related to PAHs in malt, malt-related foods (bread, cookies) and beverages (whisky, malted non-alcoholic beverages). The aim of this paper was to assess and quantify the occurrence of different PAHs in malts exposed to different kilning temperatures (50-210°) over a variable time frame. The results indicate that some of the PAHs detected at lower temperatures disappear when malt is exposed to high temperatures (>100 °C). Phenanthrene was no longer detected at 100 °C and indeno [1,2,3-cd] pyrene at 130 °C, while fluorene, anthracene and benzo (a) anthracene were not quantified at 170 °C. The results of this research can be implemented in food safety legislation since foods available to children utilize malted flour (bread, cookies, bakery goods, etc.) due to its enzymatic activity or as a colour additive.
烘焙是麦芽生产不可或缺的一部分；它能确保谷物和酶的保存。烘焙温度范围在80至220°C之间，具体取决于所生产麦芽的类型。多环芳烃（PAHs）在较高温度下容易出现，并且在食品和饮料中通常被视为不良物质。有16种多环芳烃被列入法规，但缺乏与麦芽、麦芽相关食品（面包、饼干）和饮料（威士忌、麦芽非酒精饮料）中多环芳烃相关的科学数据。本文的目的是评估和量化在不同温度（50 - 210°C）下经过不同时间烘焙的麦芽中不同多环芳烃的含量。结果表明，在较低温度下检测到的一些多环芳烃在麦芽暴露于高温（>100°C）时会消失。在100°C时菲不再被检测到，在130°C时茚并[1,2,3 - cd]芘不再被检测到，而在170°C时芴、蒽和苯并(a)蒽未被定量。这项研究的结果可应用于食品安全法规，因为由于麦芽粉的酶活性或作为色素添加剂，儿童食用的食品（面包、饼干、烘焙食品等）中会使用麦芽粉。
