Abstract Effects of marinades prepared from green tea, white tea, yellow tea, oolong tea, dark tea, and black tea (coded GT, WT, YT, OT, DT, and BT, respectively) on the formation of polycyclic aromatic hydrocarbons (PAHs) in the corresponding marinated charcoal-grilled chicken wings (CWs) were investigated. The total phenolic content (TPC) and 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity of the marinades were evaluated. The TPC of CWs before and after marinating ranged from 186.90 to 589.49 mg gallic acid equivalents (GAE)/L, and 147.30–395.31 mg GAE/L, respectively. GT exhibited the strongest DPPH scavenging activity (50.7%), followed by WT (45.7%), YT (45.5%), OT (45.1%), DT (40.6%) and BT (38.2%) Besides, the relative total radicals and PAH8 contents of grilled CWs were assayed. Results revealed that GT showed the highest inhibitory effect on the formation of PAH8 (57%), followed by WT (31%), YT (23%), and OT (2%), while increased PAH8 contents were detected in CWs marinated in DT (54%) and BT (126%). A positive correlation was found between the total radicals and PAH8 contents (R2 = 0.915). With the 24 phenolic compounds that identified and quantified in tea infusions, changes of their total contents over the marinating ranged from 5.94 to 55.58 mg/g (BT

中文翻译：

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茶叶腌料对炭烤鸡翅中多环芳烃形成的影响

摘要 绿茶、白茶、黄茶、乌龙茶、黑茶和红茶（分别编码为 GT、WT、YT、OT、DT 和 BT）制备的腌泡汁对多环芳烃 (PAHs) 形成的影响) 在相应的腌制炭烤鸡翅 (CWs) 中进行了研究。评估了腌泡汁的总酚含量 (TPC) 和 1, 1-二苯基-2-苦基-肼 (DPPH) 清除活性。腌制前后 CW 的 TPC 范围分别为 186.90 至 589.49 毫克没食子酸当量 (GAE)/L 和 147.30 至 395.31 毫克 GAE/L。GT 表现出最强的 DPPH 清除活性（50.7%），其次是 WT（45.7%）、YT（45.5%）、OT（45.1%）、DT（40.6%）和 BT（38.2%）此外，相对总自由基和测定了烤制 CW 的 PAH8 含量。结果表明，GT 对 PAH8 形成的抑制作用最高（57%），其次是 WT（31%）、YT（23%）和 OT（2%），而在腌制的 CW 中检测到 PAH8 含量增加。 DT (54%) 和 BT (126%)。总自由基与 PAH8 含量呈正相关（R2 = 0.915）。通过在茶浸液中鉴定和定量的 24 种酚类化合物，其总含量在腌制过程中的变化范围为 5.94 至 55.58 mg/g (BT