A new perspective on the benzo(a)pyrene generated in tea seeds during roasting-猫眼课题宝

DOI：

10.1080/19440049.2021.2022770

发表时间：

2022-02

期刊：

Food Additives & Contaminants: Part A

影响因子：

--

通讯作者：

中科院分区：

其他

文献类型：

--

作者：

Guoyan Liu;Mengyu Shen;Xinguo Sun;Xiangxin Xu;Yinyin Wu;Jixian Zhang;Li Liang;Xiaofang Liu;Xin Xu

摘要食用油中苯并（a）芘（BaP）是一种强致癌物，其检出率已被广泛报道。从一个新的角度研究了茶籽在烘烤过程中产生的不同部位中苯并（a）芘的含量。建立了一种新的计算BaP实际生成浓度的方法，该方法不同于以往直接测定BaP浓度的方法，同时考虑了损失的BaP浓度。结果表明，茶皮中BaP的损失率最高（92.7%），茶籽中BaP的损失率最低（66.9%）。去皮种子中BaP的生成浓度最高（6.7 μg·kg-1），而果皮中BaP的生成浓度最低（2.8 μg·kg-1）。焙炒过程中苯并（a）芘浓度的变化主要与茶籽不同部位的成分有关。最后，在半封闭简化模型的其他部分检测到茶籽中BaP-d12的丢失，证实了BaP在烘烤过程中会发生迁移。本工作强调了对食品热加工过程中苯并（a）芘生成浓度的计算方法进行修正的必要性，这将有助于探讨食品中苯并（a）芘的生成机理。图形摘要

ABSTRACT The detection of benzo(a)pyrene (BaP), a strong carcinogen, in edible oil has been widely reported. This work studied the concentration of BaP in different parts of tea seeds generated during roasting from a new perspective. A novel method was established and used to calculate the actual generated concentration of BaP, which is different from the previous direct determination of BaP concentration and also takes into account the concentration of the lost BaP. The results showed that the loss rate of BaP in husks was the highest (92.7%), while that in the peeled tea seeds was the lowest (66.9%). Conversely, the generated concentration of BaP in peeled seeds was the highest (6.7 μg·kg−1), while that in husks was the lowest (2.8 μg·kg−1). The change in concentration of BaP during roasting was mainly related to the components of different parts of tea seeds. Finally, the lost BaP-d12 in tea seeds was detected in other parts of the semi-closed simplified model, which confirmed that BaP will migrate during roasting. This work emphasised that it was necessary to modify the calculation method for the generated concentration of BaP in food during thermal processing, which will be helpful to explore the generation mechanism of BaP. GRAPHICAL ABSTRACT