Fuertes-Martínez Jaime R, Guerra Marcos, Rodríguez-González Álvaro, Del Valle-Herrero Héctor, Valenciano José B, Marcelo Víctor
Departamento Ingeniería y Ciencias Agrarias, Universidad de León, Avenida de Astorga s/n, 24401 Ponferrada, Spain.
Grupo Universitario de Investigación en Ingeniería y Agricultura Sostenible (GUIIAS), Escuela de Ingeniería Agraria y Forestal, Campus de Ponferrada, Universidad de León, Avenida de Astorga s/n, 24401 Ponferrada, Spain.
Foods. 2024 Dec 17;13(24):4089. doi: 10.3390/foods13244089.
The content of polycyclic aromatic hydrocarbons (PAHs) in a traditional Spanish smoked sausage known as 'Botillo del Bierzo' was analysed. The determination and quantification of PAH4 (the sum of benzo[a]pyrene, benz[a]anthracene, benzo[b]-fluoranthene and chrysene) in the smoked sausage were performed using GC-MS. The results showed that smoking 'Botillo del Bierzo' for 24 h contributes very little to the increase in PAH levels in the product, with no significant differences ( < 0.05). The paprika used in the production of botillo also contributes to PAH content, depending on the paprika's production process (smoked, low-smoked, mixed paprika (smoked + unsmoked or low-smoked + unsmoked), and unsmoked), with significant differences among them ( < 0.05). Using paprika with a lower PAH content (unsmoked or mixed) enables the production of 'Botillo del Bierzo', in accordance with Protected Geographical Indication specifications, with a lower PAH content while maintaining the organoleptic characteristics provided by the paprika. The contamination levels detected in 'Botillo del Bierzo' do not pose a risk to consumer health, as the benzo[a]pyrene and PAH4 values are well below the regulatory limits of 5 μg/kg and 30 μg/kg, respectively.
对一种名为“比埃尔索博蒂略”的传统西班牙烟熏香肠中的多环芳烃（PAHs）含量进行了分析。使用气相色谱 - 质谱联用仪（GC - MS）对烟熏香肠中的PAH4（苯并[a]芘、苯并[a]蒽、苯并[b]荧蒽和屈的总和）进行了测定和定量。结果表明，“比埃尔索博蒂略”烟熏24小时对产品中PAH水平的增加贡献很小，无显著差异（<0.05）。用于生产博蒂略的辣椒粉也会影响PAH含量，这取决于辣椒粉的生产工艺（烟熏、低烟熏、混合辣椒粉（烟熏 + 未烟熏或低烟熏 + 未烟熏）以及未烟熏），它们之间存在显著差异（<0.05）。使用PAH含量较低的辣椒粉（未烟熏或混合）能够按照受保护地理标志规范生产出PAH含量较低的“比埃尔索博蒂略”，同时保持辣椒粉所提供的感官特性。在“比埃尔索博蒂略”中检测到的污染水平对消费者健康不构成风险，因为苯并[a]芘和PAH4值分别远低于5μg/kg和30μg/kg的监管限值。
