在商用植物性肉类替代品中在家庭过程中形成烯胺
Elnora Abdullajeva1, Elena Hakme1, Lene Duedahl-Olesen1
1National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark.
概括
烯胺是一种潜在的致癌物质,在加热后在植物性肉类替代品中形成. 这项研究发现,在后,含量增加,受食材和加工方法的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 营养化学 营养化学
背景情况:
- 富含碳水化合物的食物中烯胺的形成已得到充分证实.
- 植物性肉类替代品 (PBMA) 越来越受欢迎,这给食品安全带来了新的挑战.
- 了解PBMA中的烯胺含量对于消费者健康至关重要.
研究的目的:
- 在热处理之前和之后,量化商业PBMA中的烯胺含量.
- 调查影响PBMA中的烯胺形成的因素.
- 为了将商业PBMA中的烯胺含量与自制模型进行比较.
主要方法:
- 在16种商业PBMA中使用气色谱-质谱法 (GC-MS) 分析烯胺.
- 样品的热处理以模拟条件.
- 主要成分分析 (PCA) 用于确定影响烯胺形成的因素.
- 从基本成分中制备和分析PBMA.
主要成果:
- 在加热前,在所有PBMA中检测到微量烯胺.
- 在热处理后,16个样本中的11个样本中,烯胺度增加.
- 在加热后,烯胺的最高度从65.7±6.6μg/kg上升到119±12μg/kg.
- PCA发现添加剂和加工技术与宏观营养素组成一起显著影响烯胺的形成.
结论:
- 热处理显著增加了许多植物性肉类替代品中的烯胺水平.
- 添加剂和加工方法在PBMA中的烯胺形成中发挥着关键作用.
- 需要进一步的研究,以减轻植物性肉制品中的烯胺形成.
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