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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages
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Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages

机译：吸烟和烧烤对法兰克福型香肠蒽醌（ATQ）和多环芳烃（PAHS）含量的影响

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摘要

The contents of anthraquinone (ATQ) and polycyclic aromatic hydrocarbons (anthracene (ANT) and PAH4) in smoked Frankfurter-style sausages were investigated depending on various smoking conditions. During smoking, the smoke generator, the smoking duration, the type of wood, and some more plant-specific parameters were tested. The sausages were also barbecued on a charcoal grill. The lowest mean contents of all analytes were observed when friction smoke was used (ATQ < limit of quantification (LOQ); ANT < LOQ PAH4 < limit of detection (LOD)) and the highest when the settings of ventilations flaps were changed (ANT 36.3 mu g/kg; PAH4 2.2 mu g/kg) or at an intensive smoke density (ATQ3.2 mu g/kg). The contents increased with the smoking time, but irregularities were detected after 10 min. The use of different types of wood had no influence on the ATQ content but affected the PAH content. In barbecued samples, ATQ and ANT contents were detected at the level of friction smoke and maximum PAH4 contents were found above the exposure during smoking. Due to the varying influence of the smoking parameters on the two analytes, there was no direct correlation between the contents of ATQ and ANT in all smoking experiments.
机译：根据各种吸烟条件，研究了烟熏法兰克福风格的香肠中的蒽醌（ATQ）和多环芳烃（蒽（Anthace（Ant）和PAH4）的含量。在吸烟期间，烟雾发生器，吸烟持续时间，木材的类型和一些更多的植物特异性参数进行了测试。香肠也烧烤在木炭烤架上。当使用摩擦烟时，观察到所有分析物的最低平均内容（ATQ <定量限制（LOQ）; ANT

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