| Squid is a kind of high-quality seafood with high nutritional value and low price.It has a long edible history at home and abroad.Commercial fried and baked squid is popular because of its unique flavor and taste,but its unique processing method is easy to produce carcinogens such as polycyclic aromatic hydrocarbons in the processing process.The fried and baked squid products are unique and belong to FMCG food,and the content of PAHs produced in the processing process is low,which is difficult to detect to some extent.As a result,the detection methods and research on PAHs in the fried and baked squid products are nearly blank.Therefore,it is particularly important to establish an efficient and quick detection method for PAHs in frying and baking squid,and on this basis to study the influencing factors of PAHs generation in the processing process,and to control the generation of PAHs in the processing process.In this paper,the Peruvian squid as the research object,the establishment of frying and baking squid PAHs detection method,to explore the processing process of PAHs generation and the key control technology of PAHs generation.The main conclusions are as follows:1.A method for the determination of 16 polycyclic aromatic hydrocarbons(PAHs)in fried and roasted squid by ultrasonic extraction-gas chromatography-tandem mass spectrometry was developed.Examines the extracting ratio of reagents,reagent dosage,the influence of extraction temperature on the recovery,to determine the best extraction and detection methods:5.00 g sample after freeze drying by 25 m L n-hexane 30?ultrasonic extraction 20 min,a compound,the alkaline alumina-neutral silicone compound solid phase extraction column after purification,the gas chromatography-tandem mass spectrometry determination of polycyclic aromatic hydrocarbons,deuterium generation of internal standard method quantitatively.Under these experimental conditions,the 16 targets showed good linear relationships in the range of 1-100 ng/m L,the linear correlation coefficient(R~2)was not less than 0.9994,the limits of detection were 0.09-0.52?g/kg,and the limits of quantification were 0.21-1.21?g/kg.The recoveries were 73.98-128.17%,73.21-133.24%and 76.35-133.68%at 3 spiked levels of 1,2 and 20?g/kg,with relative standard deviations(RSDs)of 1.32-2.98%,0.93-2.47%and 1.08-2.87%,respectively.In the practical application of sample detection,PAHs were detected in all 6 samples,and the detection range of single component ranged from 0?g/kg to 48.65?g/kg.The results showed that the method had good selectivity and could be used for the determination of PAHs in fried squid and other similar processed aquatic products.2.The effects of processing technology and chitosan treatment on the formation of polycyclic aromatic hydrocarbons(PAHs)during the processing of Peruvian squid were investigated.The effects of different time(2,3,4,5 min),temperature(120,140,160,180?),edible oil(palm oil,peanut oil,rapeseed oil,soybean oil),cooking method(frying,baking and frying),and removal of squid skin on the generation of PAHs in squid were investigated.The results showed that with the increase of processing time and temperature,the total amount of PAHs and the content of B(a)P in squid also increased gradually.After processing squid with different edible oils,the PAHs production from low to high in the order of palm oil<soybean oil<sunflower oil<peanut oil(p<0.05).The effects of frying,baking and frying on the generation of PAHs in squid were compared.The total content of PAHs generated by frying was the lowest,while the content of B(a)P generated by frying was the lowest.The effect of squid skin on the generation of PAHs in squid was investigated,and the results showed that the removal of squid skin could effectively reduce the generation of PAHs in the processing process(p<0.05).In conclusion,processing time,processing temperature,types of cooking oil,cooking methods and squid skin all have significant effects on the generation of PAHs in squid.3.Due to its special molecular structure,chitosan has unique properties that other kinds of polysaccharides do not have.It is non-toxic and tasteless,and can be biodegradable.As an edible coating,chitosan has been receiving extensive attention from researchers at home and abroad.The effects of chitosan pretreatment on the generation of polycyclic aromatic hydrocarbons(PAHs)during the processing of Peruvian squid were investigated.Through the control of different chitosan treatment time and other conditions,detection under the condition of different squid processing after the content of polycyclic aromatic hydrocarbons,preliminary grope for best chitosan added in the process of pretreatment of squid level,such as processing time:use 2%high viscosity of chitosan solution soaking treatment 3 min,reach the polycyclic aromatic hydrocarbons in the manufacturing process of squid best inhibition effect.Under these experimental conditions,the effect on the taste of squid is small,and the quality of squid can be better maintained.In order to improve the detection speed and accuracy of food unsafe factors,a method for the detection of polycyclic aromatic hydrocarbons(PAHs)in fried squid by ultrasonic extraction and gas chromatography-mass spectrometry(GC-MS)was established.The factors affecting the formation of polycyclic aromatic hydrocarbons(PAHs)in the process of frying and roasting squid were explored,and chitosan was innovatively used to inhibit the formation of PAHs in the process of frying and roasting squid,which proved that chitosan had inhibitory effect on the formation of PAHs in the process of frying and roasting squid,and provided a new idea for controlling the formation of harmful substances in the process of food processing. |
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