CAJ | 학술논문

采用固相微萃取-高效液相色谱（荧光检测器）检测法，研究添加不同质量分数烟熏液（0.05%～1.0%）对卤煮牛肉中12种多环芳烃含量的影响。结果表明：12种多环芳烃中10种在卤煮牛肉中被检测出，总量为355.76 ng/g，其中萘（naphthalene，NA）含量最多，达到302.14 ng/g。添加烟熏液后，多环芳烃的总量显著降低（P＜0.01），并随着烟熏液质量分数的增加，总量呈现明显降低趋势。在添加烟熏液质量分数为1%时，多环芳烃的总量由对照组355.76 ng/g降低到12.17 ng/g，其中苊（acenaphthene，AC）、苯并[k]荧蒽（benzo(k)fluoranthene，BkFA）和苯并[a]芘（benzo(a)pyrene，BaP）甚至检测不到。因此，烟熏液对卤煮牛肉中多环芳烃的形成具有良好的抑制作用，这种作用可能与其抗氧化性有关。
채용고상미췌취-고효액상색보（형광검측기）검측법，연구첨가불동질량분수연훈액（0.05%～1.0%）대서자우육중12충다배방경함량적영향。결과표명：12충다배방경중10충재서자우육중피검측출，총량위355.76 ng/g，기중내（naphthalene，NA）함량최다，체도302.14 ng/g。첨가연훈액후，다배방경적총량현저강저（P＜0.01），병수착연훈액질량분수적증가，총량정현명현강저추세。재첨가연훈액질량분수위1%시，다배방경적총량유대조조355.76 ng/g강저도12.17 ng/g，기중액（acenaphthene，AC）、분병[k]형은（benzo(k)fluoranthene，BkFA）화분병[a]비（benzo(a)pyrene，BaP）심지검측불도。인차，연훈액대서자우육중다배방경적형성구유량호적억제작용，저충작용가능여기항양화성유관。
In this study, solid-phase microextraction and high performance liquid chromatography with lfuorescence detector were adopted to investigate the inlfuence of addition of different proportions of liquid smoke (0.05%–1.0%) on the contents of 12 polycyclic aromatic hydrocarbons (PAHs) in stewed beef. The results showed that 10 of the 12 polycyclic aromatic hydrocarbons investigated were detected from spiced boiled beef with a total amount of 355.76 ng/g and naphthalene (NA) was the most abundant (302.14 ng/g) among these compounds. The addition of smoke lfuid resulted in a signiifcant reduction in the total amount of PAHs (P< 0.01) in a concentration-dependent manner. The total amount of PAHs 355.76 ng/g in the control group was decreased to12.17 ng/g by adding 1% of liquid smoke, simultaneously leading to undetectable levels of acenaphthene, benzo(k)lfuoranthene and benzo(a)pyrene. Overall, smoke lfuid showed a good inhibitory effect on polycyclic aromatic hydrocarbons in spiced boiled beef, and this effect may be related to its oxidation resistance.