This study aims to determine the formation of heterocyclic amines (HAs) and cholesterol oxidation products (COPs) in fried chicken fiber (FCF) processed under different traditional conditions. An ultra-performance liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry technique was used to analyze various HAs and COPs respectively in chicken meat and FCF. Five HAs were produced in FCF during processing with the amount ranging from 0.052 to 106.005 ng/g and decreasing in the following order: 1-methyl-9H-pyrido[3,4-b]indole(Harman)>9H-pyrido[3,4-b]indole(Norharman)>2-amino-5-phenylpyridine(Phe-P-1)>2-amino-3-methyl-imidazo[4,5-f]-quinoxaline(IQx)>3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole(Trp-P-1). Chicken fiber fried in lard at 180 °C/20 min generated a higher level of HAs (106.005 ng/g) than in soybean oil (77.823 ng/g), but with frying at 150 °C/40 min, the total HAs contents were reduced by 26.4% and 6.2% respectively. Seven COPs were produced in FCF with the maximum level being 35.220 μg/g and both cholesterol-5α-6α-epoxide (5,6α-EP) and cholesterol-5β-6β-epoxide (5,6β-EP) dominating. A lower level of COPs was formed in chicken fiber fried in lard (12.999 or 11.182 μg/g) than in soybean oil (35.220 or 28.553 μg/g) during frying at 150 °C/40 min or 180 °C/20 min, with the former reducing COPs by 77.9% without soy sauce. Comparatively, the formation of both HAs and COPs could be substantially reduced by processing FCF in lard at 150 °C/40 min without soy sauce flavoring.

这项研究旨在确定在不同传统条件下加工的炸鸡纤维（FCF）中杂环胺（HAs）和胆固醇氧化产物（COPs）的形成。采用超高效液相色谱-质谱和气相色谱-质谱技术分别分析了鸡肉和FCF中的各种HA和COP。在加工过程中，FCF中产生了五种HA，含量在0.052至106.005 ng / g之间，并且以下列顺序递减：1-甲基-9H-吡啶[3,4- b ]吲哚（Harman）> 9H-吡啶[3 ，4- b ]吲哚（Norharman）> 2-氨基-5-苯基吡啶（Phe-P-1）> 2-氨基-3-甲基-咪唑并[4,5- f ]-喹喔啉（IQx）> 3-氨基-1,4-二甲基-5H-吡啶[4,3- b]吲哚（Trp-P-1）。在猪油中于180°C / 20分钟油炸的鸡纤维产生的HA含量（106.005 ng / g）比大豆油（77.823 ng / g）高，但是在150°C / 40分钟油炸时，HA的总含量分别减少了26.4％和6.2％。FCF中产生了七个COP，最大浓度为35.220μg/ g，胆固醇5α-6α-环氧化合物（5,6α-EP）和胆固醇5β-6β-环氧化合物（5,6β-EP）均占主导。在150°C / 40分钟或180°C / 20分钟油炸时，在猪油（12.999或11.182μg/ g）中油炸的鸡纤维中形成的COP含量低于豆油（35.220或28.553μg/ g）中的鸡纤维含量，前者在不使用酱油的情况下将COP降低了77.9％。相比之下，通过在猪油中于150°C / 40分钟下加工FCF而没有酱油调味，可以大大减少HA和COP的形成。