烟熏液对卤煮牛肉中12种多环芳烃含量的影响

摘要

In this study, solid-phase microextraction and high performance liquid chromatography with lfuorescence detector were adopted to investigate the inlfuence of addition of different proportions of liquid smoke (0.05%–1.0%) on the contents of 12 polycyclic aromatic hydrocarbons (PAHs) in stewed beef. The results showed that 10 of the 12 polycyclic aromatic hydrocarbons investigated were detected from spiced boiled beef with a total amount of 355.76 ng/g and naphthalene (NA) was the most abundant (302.14 ng/g) among these compounds. The addition of smoke lfuid resulted in a signiifcant reduction in the total amount of PAHs (P< 0.01) in a concentration-dependent manner. The total amount of PAHs 355.76 ng/g in the control group was decreased to12.17 ng/g by adding 1% of liquid smoke, simultaneously leading to undetectable levels of acenaphthene, benzo(k)lfuoranthene and benzo(a)pyrene. Overall, smoke lfuid showed a good inhibitory effect on polycyclic aromatic hydrocarbons in spiced boiled beef, and this effect may be related to its oxidation resistance.%采用固相微萃取-高效液相色谱（荧光检测器）检测法，研究添加不同质量分数烟熏液（0.05%～1.0%）对卤煮牛肉中12种多环芳烃含量的影响。结果表明：12种多环芳烃中10种在卤煮牛肉中被检测出，总量为355.76 ng/g，其中萘（naphthalene，NA）含量最多，达到302.14 ng/g。添加烟熏液后，多环芳烃的总量显著降低（P＜0.01），并随着烟熏液质量分数的增加，总量呈现明显降低趋势。在添加烟熏液质量分数为1%时，多环芳烃的总量由对照组355.76 ng/g降低到12.17 ng/g，其中苊（acenaphthene，AC）、苯并[k]荧蒽（benzo(k)fluoranthene，BkFA）和苯并[a]芘（benzo(a)pyrene，BaP）甚至检测不到。因此，烟熏液对卤煮牛肉中多环芳烃的形成具有良好的抑制作用，这种作用可能与其抗氧化性有关。