A comparative study on the formation of heterocyclic amines and cholesterol oxidation products in fried chicken fiber processed under different traditional conditions

摘要

This study aims to determine the formation of heterocyclic amines (HAs) and cholesterol oxidation products (COPs) in fried chicken fiber (FCF) processed under different traditional conditions. An ultra-performance liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry technique was used to analyze various HAs and COPs respectively in chicken meat and FCF. Five HAs were produced in FCF during processing with the amount ranging from 0.052 to 106.005 ng/g and decreasing in the following order: 1-methyl-9H-pyrido [3,4-b] indole(Harman) > 9H- pyrido[3,4-b]indole(Norharman) > 2-amino-5- phenylpyridine(P he-P-1) > 2-amino-3-methyl-imidazo[4,5-f]-quinoxaline(IQx) > 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole(Trp-P-1). Chicken fiber fried in lard at 180 degrees C/20 min generated a higher level of HAs (106.005 ng/g) than in soybean oil (77.823 ng/g), but with frying at 150 degrees C/40 min, the total HAs contents were reduced by 26.4% and 6.2% respectively. Seven COPs were produced in FCF with the maximum level being 35.220 mu g/g and both cholesterol-5 alpha-6 alpha-epoxide (5,6 alpha-EP) and cholesterol-5 beta-6 beta-epoxide (5,6 beta-EP) dominating. A lower level of COPs was formed in chicken fiber fried in lard (12.999 or 11.182 mu g/g) than in soybean oil (35.220 or 28.553 mu g/g) during frying at 150 degrees C/40 min or 180 degrees C/20 min, with the former reducing COPs by 77.9% without soy sauce. Comparatively, the formation of both HAs and COPs could be substantially reduced by processing FCF in lard at 150 degrees C/40 min without soy sauce flavoring.