Unintentionally produced dioxin-like polychlorinated biphenyls during cooking
Unintentionally produced dioxin-like polychlorinated biphenyls during cooking
复制标题
DOI：
10.1016/j.foodcont.2011.04.022
复制
发表时间：
2011-11-01
期刊：
影响因子：
6
通讯作者：
Zheng, Minghui
中科院分区：
文献类型：
--
作者：
Dong, Shujun;Wu, Jiajia;Zheng, Minghui
研究了烹调过程中二恶英类多氯联苯（dl-PCBs）的生成和分布规律。DL-多氯联苯的浓度在液体残留物，熟牛肉，加热过程中产生的油烟测定同位素稀释高分辨气相色谱/高分辨质谱。虽然与生牛肉相比，熟牛肉中的dl-多氯联苯含量较低，但在加热过程中产生的油烟中检测到相对较高的dl-多氯联苯浓度。这表明生牛肉中的dl-多氯联苯可能在烹饪过程中挥发到油烟中。原材料中所含的三氯蔗糖和氯丙醇可能导致烹调过程中高温产生的油烟中的dl-多氯联苯浓度和毒性当量水平增加。DL-PCBs的浓度变化不大，在煮熟的牛肉，除了当较高水平的氯丙醇在生原料。结果表明，三氯蔗糖和氯丙醇可能会促进dl-PCBs在烹饪过程中的形成。生牛肉烹饪过程中新产生的dl-多氯联苯主要存在于油烟中，这导致油烟中TEQ水平较高。(C)2011爱思唯尔有限公司保留所有权利。
The formation and distribution of dioxin-like polychlorinated biphenyls (dl-PCBs) during cooking was investigated. Concentrations of dl-PCBs in liquid residues, cooked beef, and oil fumes generated during heating were determined by isotope dilution HRGC/HRMS. Although the levels of dl-PCBs in well-done beef were lower compared with those of raw beef, relatively high concentrations of dl-PCBs were detected in the oil fumes produced during heating. This suggests that dl-PCBs in raw beef may have volatilized into the oil fumes during the cooking process. Sucralose and chloropropanols contained in raw materials may have resulted in increased dl-PCB concentrations and the level of toxic equivalents (TEQ) in the oil fumes produced under high temperature during cooking. Concentrations of dl-PCBs did not vary greatly in cooked beef, except when higher levels of chloropropanols were presented in the uncooked raw materials. Results indicate that sucralose and chloropropanols may promote the formation of dl-PCBs during the cooking process. The newly produced dl-PCBs from raw beef cooking were mainly present in oil fumes, which gave rise to high levels of TEQ in oil fumes. (C) 2011 Elsevier Ltd. All rights reserved.