期刊
FOOD CHEMISTRY
卷 135, 期 4, 页码 2215-2220出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.07.002
关键词
Nitrosamines; Grilling; Meat; Comprehensive gas chromatography; Nitrogen chemiluminescence detector
资金
- UK Natural Environment Research Council
- Natural Environment Research Council [ncas10006] Funding Source: researchfish
- NERC [ncas10006] Funding Source: UKRI
The grilling of meat may generate dangerous levels of mutagenic and carcinogenic nitrosamines (NAs). Meat and vegetable samples underwent a two-step solid-phase extraction before analysis by comprehensive gas chromatography with a nitrogen chemiluminescence detection system (GCxGC-NCD). The GCxGC-NCD method showed high selectivity, sensitivity and equimolarity in its response to six specific NAs. NA contamination of charcoal-grilled lamb at various stages of cooking and with various fat contents and also charcoal-grilled vegetables were investigated. The grilling of lamb on unready charcoal resulted in the formation of considerable quantities of NAs. Grilling lamb on properly prepared, ready charcoal resulted in an increase in total concentrations of six NAs from 0 to 4.51 mu g kg(-1) over a period of 16 min. Increasing the fat content of the grilled lamb from 5% to 20% caused a modest increase in total concentrations of the six investigated NAs from 4.51 to 5.30 mu g kg(-1). (C) 2012 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据