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| 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 |
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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.
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