Lai Yu-Wen, Stephen Inbaraj Baskaran, Chen Bing-Huei
Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan.
Department of Nutrition, China Medical University, Taichung 40402, Taiwan.
Foods. 2023 Sep 20;12(18):3504. doi: 10.3390/foods12183504.
Toxic compounds such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) can be produced during food processing, especially meat products. This study aims to monitor the formation of HAs and PAHs in fried pork fiber, a common meat product in Taiwan, at different processing conditions. A total of six experimental groups, including raw pork tenderloin, dried pork filaments, sesame oil-stir-fried pork at 160 °C for 15 min, sesame oil-stir-fried pork at 200 °C for 6 min, lard-stir-fried pork at 160 °C for 15 min, and lard-stir-fried pork at 200 °C for 6 min, were prepared and analyzed for formation of HAs via UPLC-MS/MS and PAHs via GC-MS/MS in triplicate. Frying in sesame oil or lard showed a greater content of total HAs in fried pork fiber processed at 160 °C for 15 min than at 200 °C for 6 min. However, in the same heating conditions, pork fiber fried in sesame oil produced a higher level of total HAs than that fried in lard. Of the various HAs in fried pork fiber, both Harman and Norharman were generated in the highest amount. The precursors, including reducing sugar, amino acid, and creatine/creatinine, played a vital role in HAs formation in fried pork fiber. For total PAHs, the highest level was shown for pork fiber fried in lard at 200 °C/6 min, followed by frying in sesame oil at 200 °C/6 min and 160 °C/15 min, and in lard at 160 °C/15 min. Like HAs, at the same heating condition, a greater content of total PAHs was produced in pork fiber fried in sesame oil than in lard. Notably, the highly toxic benzo[a]pyrene was undetected in fried pork fiber. The PAH precursor benzaldehyde was shown to generate at a much higher level than 2-cyclohexene-1-one and trans,trans-2,4-decadienal in fried pork fiber, and it should play a more important role in PAH formation. Principal component analysis (PCA) also revealed that the formation mechanism of HAs and PAHs in fried pork fiber was different.
杂环胺（HAs）和多环芳烃（PAHs）等有毒化合物可在食品加工过程中产生，尤其是肉类产品。本研究旨在监测台湾常见肉类产品油炸猪肉丝在不同加工条件下HAs和PAHs的形成情况。共制备了六个实验组，包括生猪里脊肉、猪肉干丝、160℃下用芝麻油炒15分钟的猪肉、200℃下用芝麻油炒6分钟的猪肉、160℃下用猪油炒15分钟的猪肉以及200℃下用猪油炒6分钟的猪肉，并通过超高效液相色谱-串联质谱法（UPLC-MS/MS）分析HAs的形成情况，通过气相色谱-串联质谱法（GC-MS/MS）对PAHs进行三次重复分析。在160℃下炒15分钟的油炸猪肉丝中，用芝麻油或猪油炒制的总HAs含量高于在200℃下炒6分钟的情况。然而，在相同加热条件下，用芝麻油炒的猪肉丝产生的总HAs水平高于用猪油炒的。在油炸猪肉丝中的各种HAs中，哈尔满和去甲哈尔满的生成量最高。包括还原糖、氨基酸和肌酸/肌酐在内的前体物质在油炸猪肉丝中HAs的形成中起着至关重要的作用。对于总PAHs，在200℃/6分钟用猪油炒的猪肉丝中含量最高，其次是在200℃/6分钟和160℃/15分钟用芝麻油炒的以及在160℃/15分钟用猪油炒的。与HAs一样，在相同加热条件下，用芝麻油炒的猪肉丝中产生的总PAHs含量高于用猪油炒的。值得注意的是，在油炸猪肉丝中未检测到高毒性的苯并[a]芘。在油炸猪肉丝中，PAH前体苯甲醛的生成水平远高于2-环己烯-1-酮和反，反-2,4-癸二烯醛，并且它在PAH形成中应发挥更重要的作用。主成分分析（PCA）还表明，油炸猪肉丝中HAs和PAHs的形成机制不同。
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