期刊论文

中文

现代食品科技

1673-9078

2020

36

8

354-364

10.13982/j.mfst.1673-9078.2020.8.0103

国家自然科学基金项目（21405118）；

本校为第一机构

本文通过优化液液萃取和固相萃取,结合高效液相色谱-质谱串联法对肉制品中的杂环胺进行分析测定。该方法对肉制品中六种杂环胺的检出限和定量限分别低至0.0006 ng/g和0.0021 ng/g。应用该方法研究了常见烹饪方式（烘烤和油炸）对大众餐桌上最常见肉品（鸡肉、猪肉、牛肉、草鱼）中杂环胺形成的影响。结果表明,相同烹饪方式处理的肉制品中杂环胺的生成量随烹饪温度的升高而增加;在相近加工温度下,油炸烹制的肉和鱼会产生较烘烤处理更多的杂环胺。烘烤和油炸烹制的肉制品中含量最高的杂环胺分别是2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（Ph IP）和2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉（Me IQx）...

Heterocyclic aromatic amines (HAAs) in meat products were analyzed by optimizing liquid-liquid extraction (LLE) and solid-phase extraction (SPE) combined with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The limit of detection (LOD) and limit of quantitation (LOQ) of the six HAAs in meat products were as low as 0.0006 ng/g and 0.0021 ng/g, respectively. The effects of common cooking methods (oven roasting and deep-frying) on the formation of HAAs in the most common meat products (chicken, pork, beef, grass carp)...