Polycyclic aromatic hydrocarbons（PAHs) are a major class of environmentally hazardous organic compounds due to their carcinogenicity. Numerous studies have shown that cooking such as roasting and grilling may induce formation of PAHs，but these studies haven’t revealed the exact mechanism of PAHs formation. The levels of 16 PAHs in meat samples，experimentally roasted at different conditions（time，temperature and fat content)，were determined by isotope dilution GC-MS method. The results showed that PAH levels in roasted meat were strongly dependent on temperature and time. The fat content didn’t seem to influence the PAH levels in roasted meat. The concentrations of high-ring PAHs and low-ring PAHs in roasted meat varied with temperature and time，and the trend is different（Fig.1 and Fig.2). However，there was no obvious difference in PAH profiles of meat samples roasted at different conditions.
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机译：Evolution and Development of the Information Concept in Biological Systems: From Empirical Description to Informational Modeling of the Living Structures
机译：Types of biogenic quartz and its coupling storage mechanism in organic-rich shales: A case study of the Upper Ordovician Wufeng Formation to Lower Silurian Longmaxi Formation in the Sichuan Basin, SW China
