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用两种不同的方法的猪肉中的多环芳 (PAH) 的评估

Chiara Conchione¹, Silvia Socal¹, Laura Barp¹

¹Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.

Molecules (Basel, Switzerland)

|May 14, 2025

概括

亚萨多烧烤在猪肉中产生的多环芳 (PAH) 比传统烧烤高. 和速度没有显著影响PAH水平,PAH水平仍低于法定限度.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
环境健康环境健康

背景情况:

多环芳 (PAH) 是基因毒性和致癌化合物,在烤等高温过程中形成.
脂肪热解,滴水和不完全燃烧有助于烤肉中的PAH形成.

研究的目的:

评估使用传统 (木炭) 和阿萨多 (木火焰) 方法烧烤的猪中的多环芳 (PAH) 形成.
评估和速度对烤猪肉中PAH水平的影响.

主要方法:

猪的样本用木炭或木火烧烤,直到核心温度达到72°C.
微波辅助提取,固相提取 (SPE) 和超高性能液态染色学 (UHPLC) 用于PAH分析.
使用ANOVA进行了统计分析.

主要成果:

与传统烧烤 (0.22 μg/kg BaP, 1.71 μg/kg PAH4) 相比,阿萨多烧烤的平均PAH污染量 (1.21 μg/kg BaP, 3.92 μg/kg PAH4) 显著更高.
所有样本的氧烯 (BaP) 和PAH4.4含量均低于法定限制.
和速度 (快速/缓慢) 并没有显著影响PAH水平.

结论:

烤方法显著影响猪肉中PAH的形成,而阿萨多烤带来更高的风险.
虽然PAH水平低于监管限制,但了解形成途径对于食品安全至关重要.
进一步的研究可能会探索在烧烤期间减少PAH的缓解策略.

关键词:

的方法的方法烤肉肉烤肉在这里.微波辅助肥化 (MAS) 是一种多环芳 (PAHs) 是一种多环芳.带有光谱光计检测 (UHPLC-FLD) 的超高性能液态色谱.

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