Formation And Inhibition Of Heterocyclic Aromatic Amines In Deep-Fat Fried Chicken

Deep-fat frying has been widely used in food industry,fast food restaurant and household kitchen and deep-fat fried products are widely consumed because of these unique organoleptic properties,including a crispy texture,an attractive flavor and golden color.But fried foods were on list the 2A carcinogen according to the preliminary draft of carcinogens published by the International Agency for Research on Cancer in 2017,which was closely related to the content of heterocyclic aromatic amines in fried foods.Heterocyclic aromatic amines(HCAs)are a group of mutagenic and carcinogenic compounds that are produced during high-temperature processing of protein-rich foods,such as meat,and it is widely found in fried meats.Although the frying temperature is lower than other thermal treatments(generally 150??200?),the HCAs in fried meats is still needed our high attention due to the influence of many factors on the formation of HCAs.Therefore,it has important theory significance and application value to study the effect of frying on the formation of HCAs and to establish the inhibition methods of HCA in fried meats.The aim of this paper is to establish a method for the accurate determination of HCAs in oil and fried foods,to measure HCAs content in fried chicken underlying different frying procedures,and to study the inhibitory effect of added antioxidants on HCAs and the optimal using conditions of antioxidants,which is important for reducing the risk of HCAs in deep-fat fried meats;The specific findings of the study are as follows:(a)An evaluation method of HCAs in fried food,oil and fat samples was developed.The samples were extracted by acetonitrile(containing 1%(v/v)ammonia water),defatted by n-hexane saturated with acetonitrile,and cleaned up by PCX solid phase extraction column.The extracts were determined by ultra performance liquid chromatography-triple quadrupole mass spectrometry(UPLC-MS/MS).The method showed good linear relationship in the range of 0.5-100 mg/m L for the seven HCAs with the high correlation coefficients(R~2)>0.999.The average recoveries ranged from 64.31%to 113.8%with the relative standard deviations of 0.18%to9.26%at the three spiked levels in the fried food,oil and fat samples.The limits of detection(LODs)and limits of quantification(LOQs)were 0.01-0.14 ng/g and 0.09-0.38 ng/g,respectively.The method is sensitive and accurate,and is suitable for the determination and confirmation of the seven HCAs in fried food,oil and fat samples.(b)The influences of frying process conditions on the formation of HCAs in fried chicken were explored.The concentrations of HCAs were increased with the growth of frying temperature and time and the higher content was found in samples with higher surface area.The HCAs in fried chicken also elevated with the increasing of usage count;the type of frying oil had a certain effect on HCAs in fried chicken,and the higher HCAs was found in the samples fried in peanut oil and rapeseed oil;the contents of HCAs in fried chicken prepared with oxidized oil were always higher than that with fresh oil at different frying temperatures.(c)The influences of two addition methods(antioxidants were added in chicken and frying oil)on HCAs content in fried chicken were studied.Adding VE,tea polyphenols and sesamol in chicken,the formation of Me IQx,4,8-Di Me IQx,Ph IP,and Harman was inhibited,but the concentration of Norharman was promoted.The inhibition rates of these three antioxidants on total HCAs were 15.6%,7.79%,and 25.7%respectively.When VE,tea polyphenols and sesamol were added to the frying oil,the formation of Me IQx,4,8-Di Me IQx,Ph IP,Harman,and Norharman was restrained,and the inhibition rates on HCAs were 51.2%,33.7%,and29.8%,respectively.The formation of HCAs in fried chicken was effectively inhibited by adding antioxidants to frying oil.(d)By adding to frying oil,the optimum using conditions for antioxidants to inhibit the formation of HCAs were studied.The inhibition rates of tea polyphenols and VE were decreased with the increased of the frying temperature,these two antioxidants had better inhibitory effect at lower frying temperatures(160?and 180?).The maximum inhibition rates of tea polyphenols and VE on total HCAs in fried chicken were 48.1%and 51.2%,respectively;while the inhibition rates of tea polyphenols and VE were increased with the increased of the addition amounts of antioxidants,The maximum inhibition rates of tea polyphenols and VE on total HCAs in fried chicken were 45.2%and 67.2%under the condition of adding 400 mg/kg oil.