The Inhibitory Effect of Six Traditional Spices on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties
| Autor: | Heyu FAN, Huiyu HU, Chang LI, Jianhua XIE, Mingyue SHEN, Mingyong XIE |
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| Jazyk: | čínština |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Shipin gongye ke-ji, Vol 43, Iss 17, Pp 78-86 (2022) |
| Druh dokumentu: | article |
| ISSN: | 1002-0306 42078814 |
| DOI: | 10.13386/j.issn1002-0306.2021110248 |
| Popis: | A method for the detection of 8 heterocyclic aromatic amines (HAAs) in fried beef patties by solid phase extraction-high performance liquid chromatography-triple quadrupole mass spectrometry was established in this study, and the effects of six traditional spices added at different concentrations including Sichuan pepper (0.5%, 1.0%, 1.5%), chili pepper (0.5%, 1.0%, 1.5%), black pepper (0.5%, 1.0%, 1.5%), ginger (1%, 2%, 3%), garlic (1%, 3%, 5%), and onion (3%, 6%, 9%) on the formation of 8 HAAs in fried beef patties were investigated. The results showed that the linear range was from 0.5~40 ng/mL for 8 HAAs with the good determination coefficients (R2>0.999). The limits of detection were 0.047~0.102 ng/g, and the limits of quantification were 0.127~0.336 ng/g. The precision was 1.2%~10.9%. The recoveries were in the range of 54.0%~109.4% with the relative standard deviations of 1.4%~8.9%. This method could be effectively applied for the quantification of HAAs. The total amount of HAAs in the control group without adding spices were 37.5 ng/g. Compared with the control group, the addition of six spices could significantly reduce the total amount of HAAs (P |
| Databáze: | Directory of Open Access Journals |
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