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

Abstract

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

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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