不同工艺即食烤鱼多环芳烃检测方法及变化研究  

Studied on Detection Methods and Changes of Polycyclic Aromatic Hydrocarbons in Instant Roasted Fish with Different Processes

作　　者：张艳[1] 王圣开 程燕 肖跃华 付勋[1] 冯婷婷 ZHANG Yan;WANG Shengkai;CHENG Yan;XIAO Yuehua;FU Xun;FENG Tingting(College of Agriculture and Forestry Science and Technology,Chongqing Three Gorges Vocational College,Chongqing 404155,China;Chongqing Wanzhou Food and Drug Inspection Institute,Chongqing 404000,China)

机构地区：[1]重庆三峡职业学院农林科技学院,重庆404155 [2]重庆市万州食品药品检验所,重庆404000

出　　处：《食品工业科技》2022年第21期336-343,共8页Science and Technology of Food Industry

基　　金：重庆市教育委员会科学技术研究项目(KJZD-K202203501);重庆市高校创新研究群体项目(CXQTP19037);重庆三峡职业学院院级科研项目(cqsx2021005)。

摘　　要：目的:建立即食烤鱼16种多环芳烃(Polycyclic aromatic hydrocarbons,PAHs)检测方法,分析不同工艺对烤鱼PAHs种类及含量的影响。方法:样品经正己烷提取,采用固相萃取柱净化,二氯甲烷洗脱,高效液相色谱法测定。结果:16种PAHS相关系数为0.9993~0.9998,检出限为0.20~2.50μg/kg;加标回收率为64.25%~122.8%,相对标准偏差为1.38%~7.13%。在碳烤、油炸、电烤三种不同熟化方式下,烤鱼中调味料的添加可减少PAHs的生成量;烤鱼中PAHs的种类和含量为碳烤>油炸>电烤,样品中萘、苊烯、菲和芘检出含量较高,碳烤样品PAHs总量高达58.74μg/kg,明显高于油炸和电烤样品组;熟化时间和温度对烤鱼PAHs种类及含量均有影响,随油炸时间延长、油炸温度增高,样品PAHs检出种类和含量增加明显,其中,萘、苊烯、菲、荧蒽和芘含量增高达3~5倍;随电烤时间和温度的增加,样品中PAHs种类增多,PAHs总量亦提高;通过风险评估,烤鱼加热时间控制在6 min,温度200℃以内,摄入频率小于每月2次,食用风险低。结论:建立了烤鱼中16种PAHs的检测方法;进行了不同工艺烤鱼样品中PAHs的种类、含量变化分析及风险评估,为即食烤鱼熟化工艺选择提供依据。Objective: In order to establish the detection method for 16 kinds of polycyclic aromatic hydrocarbons(PAHs) in instant roasted fish, the effects of different cooking methods on the types and contents of PAHs in roast fish were analyzed.Methods: The samples were extracted with N-hexane, purified by solid phase extraction column, eluted with dichloromethane and determined by HPLC. Results: The correlation coefficient of 16 PAHs were 0.9993~0.9998 and the limits of detection were between 0.20~2.50 μg/kg. The recoveries were 64.25%~122.80%, and the relative standard deviations were1.38%~7.13%. Under the three different cooking methods of carbon roasting, frying and electric roasting, addition of seasonings in roasted fish reduced PAHs production. The types and contents of PAHs in roasted fish were carbon roasting>frying>electric roasting. The contents of naphthalene, acenaphthene, phenanthrene and pyrene in the samples were higher than others, and the total PAHs up to 58.74 μg/kg, which was significantly higher than that of fried and electric roasted samples. Cooking time and temperature had an impact on the types and contents of PAHs in roasted fish. With the increased of frying time and temperature, the detected types and contents of PAHs increased significantly. The contents of naphthalene, acenaphthene, phenanthrene, fluoranthene and pyrene increased by 3~5 times. With the increased of electric roasting time and temperature, the detected types and total amount of PAHs increased. Through risk assessment, the heating time of roasted fish was controlled within 6 minutes, the temperature was within 200 ℃, the intake frequency was less than twice a month, the consumption risk was low. Conclusion: A method for the detection of 16 PAHs in roasted fish was established. The types, contents changes and risk assessment of PAHs in roasted fish with different cooking technology were analyzed to provide basis for the selection of instant roasted fish cooking technology.

关 键 词：即食烤鱼 多环芳烃 碳烤 油炸 电烤 风险评估 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]