Organic macromolecules form carcinogenic and toxic substances such as polycyclic aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated the effects and inhibition pathways of different curcumin concentrations (0.01, 0.05, 0.25, 0.3 mg/g) on seven PAHs in grilled chicken wings. The results demonstrated that curcumin concentrations displayed positive effects in inhibiting the formation of PAHs (16%-72%), increasing the total phenolic content (31.80-154.75 mg/g) and free radical scavenging activity, and reducing TBARS values (31.15%-47.76%) and fatty acid content. Additionally, PCA and Pearson correlation analyses indicated that lipid oxidation (r= 0.42) and unsaturated fatty acids (r= 0.55) could promote the production of PAHs, while DPPH, ABTS and TPC could counteract their facilitation of PAHs. In conclusion, the addition of appropriate amounts of curcumin before grilling is a feasible strategy to reduce fat oxidation levels and the number of free radicals for the purpose of limiting PAHs content.

有机大分子在高温烘烤下形成多环芳烃（PAHs）等致癌、有毒物质。因此，本研究探讨不同浓度姜黄素（0.01、0.05、0.25、0.3 mg/g）对烤鸡翅中七种多环芳烃的影响及抑制途径。结果表明，姜黄素浓度在抑制 PAHs 的形成 (16%-72%)、增加总酚含量 (31.80-154.75 mg/g) 和自由基清除活性以及降低 TBARS 值 (31.15%- 47.76%)和脂肪酸含量。此外，PCA 和 Pearson 相关分析表明，脂质氧化 (r= 0.42) 和不饱和脂肪酸 (r= 0.55) 可以促进 PAHs 的产生，而 DPPH、ABTS 和 TPC 可以抵消它们对 PAHs 的促进作用。综上所述，