Measurement of hazardous compounds for Chongqing hotpot seasoning

摘要

Chongqing hotpot is popular in China for its unique flavor of hot spicy, spicy, tasty, fragrant with mellow, savory, and increasingly attracts diners all over the world. The safety of the hotpot caused by ingredients in hotpot seasoning base (CHS), and its long heating process at high temperature is always an issue. One hundred groups of Chongqing CHS were collected and the hazard factors were determined. Possible changes of hazard factors during cooking processing with different dishes were also analyzed. In 100?groups of CHS, the acid value of 18?groups, malondialdehyde (MDA) value of 1 group, polar components content of 1 group and benzo (α) pyrene content of 1 group exceed the standard limits on fats and oils domestic and international, respectively. Other indicators including nitrite, nitrate, trans-fatty acid were lower than the limits prescribed by corresponding organizations or standards. The prolongation of cooking times (0, 1, 2, 3, 4, 5?h) significantly increased (P ? .05). The increase of cooking periods (0, 1, 2, 3, 4, 5 period; 1 period?=?5?h) resulted in a significant increase in polar components (P