Effect of Liquid Smoke on the Contents of Twelve Polycyclic Aromatic Hydrocarbons in Stewed Beef
YANG Xiao1, CAI Kezhoul,*, HU Bing3, CHEN Yan1, LIU Yaxi1, MENG Junxiang2, JIANG Shaotong1, CHEN Conggui1
1. Key Laboratory for Agricultural Products Processing of Anhui Province, College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China; 2. Anhui Baodi Meat Food Co. Ltd., Huaibei 235000, China; 3. China National Supervision and Examination Center For Foodstuff Quality, Anhui Grain & Oil Quality Inspection Station, Hefei 230031, China
Abstract：In this study, solid-phase microextraction and high performance liquid chromatography with fluorescence detector were adopted to investigate the influence of addition of different proportions of liquid smoke (0.05%–1.0%) on the contents of 12 polycyclic aromatic hydrocarbons (PAHs) in stewed beef. The results showed that 10 of the 12 polycyclic aromatic hydrocarbons investigated were detected from spiced boiled beef with a total amount of 355.76 ng/g and naphthalene (NA) was the most abundant (302.14 ng/g) among these compounds. The addition of smoke fluid resulted in a significant reduction in the total amount of PAHs (P < 0.01) in a concentration-dependent manner. The total amount of PAHs 355.76 ng/g in the control group was decreased to12.17 ng/g by adding 1% of liquid smoke, simultaneously leading to undetectable levels of acenaphthene, benzo(k)fluoranthene and benzo(a)pyrene. Overall, smoke fluid showed a good inhibitory effect on polycyclic aromatic hydrocarbons in spiced boiled beef, and this effect may be related to its oxidation resistance.
