The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated.

PAH were assayed using acetonitrile based-extraction and high-performance liquid chromatography with fluorescence detection. Unseasoned samples presented a mean value of 31.47 ng g⁻¹ of PAH4 (sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene), near the maximum established by European Union (30 ng g⁻¹). Significant reduction (p < .05) of PAH4 formation was observed in meat samples sprayed with vinegar. Elderberry vinegar exhibited the highest inhibition (82%), followed by white wine vinegar (79%), red wine and cider vinegars (66%), and fruit vinegar with raspberry juice (55%). The total phenolic content and antioxidant activities of vinegars had a moderate negative correlation with PAH4 formation, and 3rd degree polynomial equations had the best fitting performance to explain this relation.

Spraying meat with these vinegars prior grill is an easy-to-apply strategy to limit the exposure to PAH.

研究了五种不同的醋作为调味料对木炭烤猪里脊中多环芳烃（PAH）形成的影响。

使用基于乙腈的萃取物和具有荧光检测功能的高效液相色谱法测定PAH。未干燥的样品呈现31.47纳克克的平均值^-1 PAH4的（苯并的总和[一个]蒽，屈，苯并[ b ]荧蒽和苯并[一个]芘），近由欧洲联盟（30纳克克所建立的最大^{- 1}）。显着降低（p 在用醋喷洒的肉类样品中观察到PAH4的形成（<0.05）。接骨木醋具有最高的抑制作用（82％），其次是白葡萄酒醋（79％），红酒和苹果醋（66％）和带有树莓汁的水果醋（55％）。醋的总酚含量和抗氧化活性与PAH4的形成呈中等程度的负相关，而三阶多项式方程式最能说明这种关系。

在烤之前先用这些醋喷洒肉类是一种易于应用的策略，可以减少PAH的暴露。