Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin
Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin
复制标题
含有表儿茶素的肌内脂肪模型系统中多环芳烃的形成
DOI：
10.1016/j.foodres.2022.111911
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Hamid N.
中科院分区：
文献类型：
--
作者：
Hui T.;Fang Z. F.;Li Y. L.;Hamid N.
本研究利用多元统计分析研究了含有表儿茶素的羊肉肌内脂肪模型体系在不同反应条件下多环芳烃（PAHs）的形成，并建立了PAHs预测的最佳方程。结果表明，在 100–180°C 下 10–60 分钟，表儿茶素可抑制萘、苊、菲、蒽、苯并[a]蒽和苯并[g,h,i]苝的形成，分别为 10–37%、11–32%、9–100%、27–56%、分别为 100% 和 6–18%。 R2 为 0.87-0.98 和 R2 为 0.80-0.95 的多项式三阶模型分别非常适合不同温度和时间下 PAH 的形成。校准集（R2c）和验证集（R2v）的相关系数分别为：萘为 0.92 和 0.81，苊为 0.84 和 0.84，菲为 0.99 和 0.98，蒽为 0.97 和 0.95，苯并[g,h,i]苝为 0.91 和 0.80，提出了 PAH 形成规则的良好数学模型。研究结果为烤羊肉加工过程中PAHs实时监测技术的开发提供理论支持。
This study investigated the formation of polycyclic aromatic hydrocarbons (PAHs) in a mutton intramuscular fat model system containing epicatechin under various reaction conditions using multivariate statistical analysis, and established the optimal equations for PAHs prediction. Results indicated that at 100–180 °C for 10–60 min, epicatechin inhibited the formation of naphthalene, acenaphthylene, phenanthrene, anthracene, benz[a]anthracene and benzo[g,h,i]perylene by 10–37 %, 11–32 %, 9–100 %, 27–56 %, 100 % and 6–18 %, respectively. Polynomial equation third-order model withR2at 0.87–0.98 andR2at 0.80–0.95 well fitted for the formation of PAHs under various temperatures and times, respectively. The correlation coefficients of calibration set (R2c) and validation set (R2v) were 0.92 and 0.81 for naphthalene, 0.84 and 0.84 for acenaphthylene, 0.99 and 0.98 for phenanthrene, 0.97 and 0.95 for anthracene, 0.91 and 0.80 for benzo[g,h,i]perylene, respectively, which suggested good mathematical models for the PAHs formation rules. These results provide theoretical support to develop technologies for PAHs real-time monitoring during roasted mutton processing.