Formation of Polycyclic Aromatic Hydrocarbons during Roasting Meat Process
Polycyclic aromatic hydrocarbons（PAHs) are a major class of environmentally hazardous organic compounds due to their carcinogenicity. Numerous studies have shown that cooking such as roasting and grilling may induce formation of PAHs，but these studies haven’t revealed the exact mechanism of PAHs formation. The levels of 16 PAHs in meat samples，experimentally roasted at different conditions（time，temperature and fat content)，were determined by isotope dilution GC-MS method. The results showed that PAH levels in roasted meat were strongly dependent on temperature and time. The fat content didn’t seem to influence the PAH levels in roasted meat. The concentrations of high-ring PAHs and low-ring PAHs in roasted meat varied with temperature and time，and the trend is different（Fig.1 and Fig.2). However，there was no obvious difference in PAH profiles of meat samples roasted at different conditions.
多环芳烃 肉类烧烤 有机化合物
Yamei Hui Minghui Zheng
Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085,China
国内会议
大连
英文
92
2008-11-05（万方平台首次上网日期，不代表论文的发表时间）