八种中式烹饪工艺对牛肉中多环芳烃、反式脂肪酸和亚硝酸盐的影响

doi:10.3864/j.issn.0578-1752.2017.06.013

摘要/Abstract

摘要： 【目的】从蒸、煮、炖、烤、炸、煎、干制及腌制八种传统中式烹饪工艺中筛选获得有害物质较少的牛肉处理工艺，为消费者选择有害物质含量较低的烹饪工艺提供理论参考。【方法】通过调控烤、炸、煎3种高温处理的温度和时间，对比分析多环芳烃（PAHs）、反式油酸（C_{18:1 trans-9}）及亚硝酸盐3类有害物质的组分及含量，选出较优的烤、炸、煎烹饪条件；在此基础上，综合分析烤、炸、煎与蒸、煮、炖、干制及腌制8种烹饪工艺对牛肉中有害物质的影响，进而选择较优的中式烹饪工艺。试验分别采用高效液相色谱外标法、气相色谱-质谱外标法及分光光度法测定牛肉中PAHs、C_{18:1 trans-9}及亚硝酸盐的含量。【结果】对照组中共检测出芘、苯并[a]蒽、苣和苯并[k]荧蒽4种，烤制以160—180℃处理为较优，有5种PAHs且含量低，炸制以3—4 min处理含量较低，煎制以2—3 min处理含量较低；8种中式烹饪中，炸、煎的肉样中PAHs种类最多，炸、腌制的肉样中苯并[a]蒽含量较高，蒸制及煎制的肉样中苣含量较高，烤、炸、煎的肉样中苯并[b]荧蒽含量较高，炸、煎的肉样中苯并[k]荧蒽、苯并[a]芘和二苯并[a, h]蒽含量较高。烤制温度对C_{18:1 trans-9}含量影响不显著（P＞0.05），炸制3 min和煎制2min的肉样中C_{18:1 trans-9}含量均最低（P＜0.05）；8种中式烹饪中，炸、煎的肉样中C_{18:1 trans-9}含量较高（P＜0.05）。烤制160℃和180℃的肉样中亚硝酸盐含量均较低，炸制3 min和煎制2 min的亚硝酸盐含量最低（P＜0.05）；8种烹饪工艺中，炸、煎及腌制的肉样中亚硝酸盐含量较高（P＜0.05）。【结论】对烤、炸、煎3种高温处理，肉样在160℃下烤制40 min，在226—228℃下炸制3 min、煎制2 min时3类有害物质含量较低；综合分析8种工艺，蒸制、煮制、炖制及干制的肉样中3类有害物质种类较少且含量较低。

关键词: 牛肉, 中式烹饪, 多环芳烃, 反式脂肪酸, 亚硝酸盐

Abstract: 【Objective】The purpose of this study is to select the processing techniques of beef with less harmful substances from the steaming, boiling, braising, broiling, frying, pan-frying, drying and pickling eight traditional Chinese cooking process. The result of the present study will also provide a theoretical basis for consumers to choose a reasonable cuisine method with less harmful substances.【Method】By adjusting the temperature and time of broiling, frying and pan-frying, the contents of polycyclic aromatic hydrocarbon (PAHs), trans-oleic acids (C18: 1 trans-9) and nitrite are compared, so that the optimum cooking conditions of broiling, frying and pan-frying were selected. On this basis, the eight Chinese style culinary arts were comprehensively analyzed so as to select the optimum cooking methods, and the indexes were determined by high performance liquid chromatography (HPLC) external standard method, gas chromatography-mass spectrometry (GC-MS) external standard method and spectrophotometry, respectively.【Result】Four PAHs including pyrene, benzo[a] anthracene, chrysene and benzo [k] fluoranthene were detected in control group. The treatments of broiling at 160-180℃ were better, and the contents of the five PAHs were lower. The contents of PAHs were lower in process of frying for 3-4 min and pan-frying for 2-3 min. Among the eight Chinese style cuisine methods, the processes of frying and pan-frying had the highest number of PAHs species. The benzo [b] fluoranthene content in processed of frying and pickling were higher. The chrysene contents in process of steaming and pan-frying were higher, the benzo [b] fluoranthene contents in processes of broiling, frying and pan-frying were higher, the contents of benzo [k] fluoranthene, benzo[a] pyrene, Dibenz [a, h] anthracene in frying and pan-frying treatments were higher. The C_{18:1 trans-9} content in the process of frying for 3min and pan-frying for 2 min were lower (P＜0.05). The effect of broiling temperature on the content of C_{18:1 trans-9}was not significant. The C_{18:1 trans-9} contents in frying and pan-frying treatments were higher among the eight Chinese style culinary arts (P＜0.05). The nitrite content in the process of broiling at 160℃ and 180℃ were lower, and that in treatments of frying for 3 min and pan-frying for 2 min were the lowest (P＜0.05). The nitrite contents in treatments of frying, pan-frying and pickling were higher among the eight Chinese style culinary arts (P＜0.05).【Conclusion】The content of three harmful substances in beef that being broiled for 40 min at the temperature of 160℃, at the temperature of 226-228℃ fried for 3 min and pan-fried for 2 min were lower compared with the control group. A comprehensive analysis revealed that the beef processed by steaming, boiling, braising and drying contains less hazardous substances.

Key words: beef, Chinese style cuisine, polycyclic aromatic hydrocarbon, trans-fatty acids, nitrite

张兰，高天丽，刘永峰，赵晶，廖晶，库婷. 八种中式烹饪工艺对牛肉中多环芳烃、反式脂肪酸和亚硝酸盐的影响[J]. 中国农业科学, 2017, 50(6): 1126-1138.

ZHANG Lan, GAO TianLi, LIU YongFeng, ZHAO Jing, LIAO Jing, KU Ting. Effects of Eight Chinese Style Cuisine Methods on Polycyclic Aromatic Hydrocarbons, Trans-Fatty Acids and Nitrite of Beef[J]. Scientia Agricultura Sinica, 2017, 50(6): 1126-1138.

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