College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China; Xinjiang Key Laboratory of Soil and Plant Ecological Processes, Xinjiang Agricultural University, Urumqi 830052, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
J Hazard Mater. 2024 Aug 15;475:134843. doi: 10.1016/j.jhazmat.2024.134843. Epub 2024 Jun 10.
β-Carboline heterocyclic amines (β-CHAs), known for their synergistic neurotoxic and carcinogenic effects, are predominantly produced by humans through cigarette smoke and food and are found particularly in meats cooked at high temperatures. Few studies have explored the differences in the mechanisms of accumulation of β-CHAs in smoked meat and meat processed at high temperatures. In this research, the concentration of β-CHAs in smoked meats prepared using a variety of wood materials was measured using LCMS/MS. Additionally, key volatile organic compound markers associated with β-CHAs accumulation in smoke were identified through GCMS and multivariate statistical analysis and subsequently confirmed in a chemical simulation system. Three types of strainers, each with a distinct aperture size, were used to assess the efficacy of particle filtration in reducing β-CHAs levels in smoked meat. The findings indicated that smoke exposure indeed increases the β-CHAs content of meat. However, only the strainer capable of filtering PM2.5-sized particles reduced the amount of β-CHAs present compared to the control group. In contrast, strainers with larger pore sizes facilitated excessive accumulation of β-CHAs. The presence of aldehydes such as 1 H-pyrrole-2-carboxaldehyde, 5-methylfurfural, benzaldehyde, furfural, and nonanal exhibited a positive correlation with the accumulation of β-CHAs. Conversely, phenolic compounds, including 2-methoxy-4-vinylphenol, 2-methoxy-5-methylphenol, p-cresol, phenol, 2-methoxy-4-(1-propenyl)-, (Z)-, phenol, 3-ethyl-, and phenol, 4-ethyl-2-methoxy-, showed a negative correlation. Thus, filters made from chelated carbonyl trap materials both chemically and physically disrupt the buildup of β-CHAs in smoked meats. The use of this approach will not only improve the quality of these products but will also contribute to decreasing the amount of inhalation pollutants released into the environment.
β-咔啉杂环胺（β-CHAs）具有协同的神经毒性和致癌性，主要由人类通过香烟烟雾和食物产生，在高温烹饪的肉类中尤其常见。很少有研究探讨过在高温处理和熏制肉类中β-CHAs 积累机制的差异。在这项研究中，使用 LCMS/MS 测量了各种木材制成的熏制肉类中 β-CHAs 的浓度。此外，通过 GCMS 和多变量统计分析确定了与 β-CHAs 积累相关的关键挥发性有机化合物标记物，并在化学模拟系统中进行了后续确认。使用三种类型的滤网，每种滤网的孔径大小不同，评估了颗粒过滤在降低熏制肉中 β-CHAs 水平方面的效果。研究结果表明，烟雾暴露确实会增加肉类中的 β-CHAs 含量。然而，只有能够过滤 PM2.5 大小颗粒的滤网才能减少与对照组相比的 β-CHAs 含量。相比之下，孔径较大的滤网会导致 β-CHAs 的过度积累。醛类物质，如 1 H-吡咯-2-甲醛、5-甲基糠醛、苯甲醛、糠醛和壬醛的存在与 β-CHAs 的积累呈正相关。相反，酚类化合物，包括 2-甲氧基-4-乙烯基苯酚、2-甲氧基-5-甲基苯酚、对甲酚、苯酚、2-甲氧基-4-(1-丙烯基)-、（Z）-、苯酚、3-乙基-和苯酚、4-乙基-2-甲氧基-，则与 β-CHAs 的积累呈负相关。因此，螯合羰基捕获材料制成的滤网既能从化学角度又能从物理角度破坏熏制肉中 β-CHAs 的积累。这种方法的应用不仅会提高这些产品的质量，还有助于减少释放到环境中的吸入污染物的数量。
