Abstract

The effects of honey-spices marination on simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) in gas-grilled beef satay were investigated at different grilling temperatures (150 °C, 250 °C, and 350 °C). Beef satay samples used in this study were prepared using two types of honey-spices marination (Apis mellifera-spices and Trigona sp.-spices). Quantifications of fifteen PAHs using high performance liquid chromatography with fluorescence detection (HPLC-FLD) and nine HCAs using liquid chromatography tandem-mass spectrometry (LC–MS/MS) were performed with gradient programme. Results on PAHs and HCAs in marinated samples were compared with control. Highest concentrations (p < 0.05) of PAHs (marinated beef satay) and HCAs (control) were detected at 350 °C. The most prominent PAH and HCA were phenanthrene (24.61–84.36 ng/g) and 9H-pyrido-[4,3-b]indole (Norharman) (2.67–393.89 ng/g). Marination significantly (p < 0.05) reduced naphthalene, fluorene, pyrene, 2-amino-9H-pyrido[2,3-b]indole (AαC), 1-methyl-9H-pyrido-[4,3-b]indole (Harman), and Norharman in gas-grilled beef satay across all temperatures. Overall, inverse quantitative profiles of PAHs and HCAs formation were observed in marinated gas-grilled beef satay.

摘要

研究了在不同的烧烤温度（150 °C、250 °C 和 350 °C）下，蜂蜜香料腌制对气烤牛肉沙爹中多环芳烃 (PAHs) 和杂环胺 (HCA) 同时形成的影响。本研究中使用的牛肉沙爹样品是使用两种蜂蜜香料腌制（Apis mellifera -spices 和Trigona sp. -spices）制备的。使用具有荧光检测的高效液相色谱法 (HPLC-FLD) 对 15 种 PAHs 和使用液相色谱串联质谱法 (LC-MS/MS) 的 9 种 HCAs 进行了梯度程序的定量。将腌制样品中 PAHs 和 HCAs 的结果与对照进行比较。最高浓度 ( p < 0.05) PAHs（腌牛肉沙爹）和 HCAs（对照）在 350 °C 下检测到。最突出的 PAH 和 HCA 是菲 (24.61–84.36 ng/g) 和 9H-吡啶并-[4,3-b]indole (Norharman) (2.67–393.89 ng/g)。腌制显着降低 ( p  < 0.05) 萘、芴、芘、2-氨基-9H-吡啶并[2,3-b]吲哚 (AαC)、1-甲基-9H-吡啶并-[4,3-b]吲哚 ( Harman）和 Norharman 在所有温度下的气烤牛肉沙爹。总体而言，在腌制的气烤牛肉沙爹中观察到 PAHs 和 HCAs 形成的反定量分布。