Polycyclic aromatic hydrocarbons in the bakery chain
Polycyclic aromatic hydrocarbons in the bakery chain
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DOI：
10.1016/j.foodchem.2013.03.006
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发表时间：
2013-11-01
期刊：
影响因子：
8.8
通讯作者：
Obiedzinski, M. W.
中科院分区：
文献类型：
--
作者：
Ciecierska, M.;Obiedzinski, M. W.
研究了多环芳烃在烘焙链、原料和最终产品中的含量及其形成的可能性。实验面包烘烤，与不同的烘烤温度，进行了在华沙面包店，使用循环热甲板烤箱。采用高压液相色谱-荧光二极管阵列检测器（HPLC-FLD/DAD）和气相色谱-质谱联用（GC/MS）对多环芳烃进行测定。谷物、面粉和麸皮中19种多环芳烃的总含量在1.07 ~ 3.65 μ g/kg之间，面包中19种多环芳烃的总含量在1.59 ~ 13.6 μ g/kg之间，这取决于面包的种类和烘烤温度。根据面团的污染程度和烘烤温度对面包中多环芳烃含量的影响，证实了多环芳烃是在烘烤过程中形成的。考虑到多环芳烃的平均膳食暴露量和MOE（暴露边际）分析结果，可以得出结论，所分析的面包和谷物产品对消费者健康的影响不大。(c) 2013 Elsevier Ltd.版权所有。
The level of polycyclic aromatic hydrocarbons occurrence and the possibility of their formation in the bakery chain, its raw materials and final products, were examined. Experimental bread baking, with different baking temperatures, was performed in the Warsaw bakery, using cyclothermic deck ovens. PAHs determination was performed by high-pressure liquid chromatography with fluorescent and diode array detectors (HPLC-FLD/DAD) and confirmed by gas chromatography coupled with mass spectrometry (GC/MS). Total content of 19 PAHs in the grain, flour and bran varied from 1.07 to 3.65 mu g/kg and, in bread, from 1.59 to 13.6 mu g/kg depending on the part of bread and baking temperature. Based on the dough's contamination level and the influence of the baking temperature on the bread's PAHs content, it was confirmed that PAHs are formed during baking. Considering the results of the average dietary exposure to PAHs and the MOE (Margin of Exposure) analysis, it could be concluded that analysed bread and cereal products constitute little concern for consumer health. (c) 2013 Elsevier Ltd. All rights reserved.