马铃薯常规烹饪过程中n -亚硝胺生成的评价

P. Qajarbeygi, M. Ahmadi, A. Hoseini, Asghar Mohammad Poorasl, R. Mahmoudi, M. Ataee
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引用次数: 4

摘要

背景:亚硝胺是一种致癌化合物,可通过食用食物进入人体。土豆是世界上许多人食用的根类蔬菜,但出于公共卫生考虑,需要考虑土豆在烹饪过程中可能形成亚硝胺。目的:研究传统马铃薯蒸煮方法对n -亚硝胺化合物形成的影响。材料与方法:测定了4种不同马铃薯烘烤方法中n -亚硝基二甲胺(NDMA)、n -亚硝基二乙胺(NDEA)、n -亚硝基sopiperidine (NPIP)和n -亚硝基sopyrolidine (NPYR)的含量。从哈马丹市随机抽取60份马铃薯样本。油炸土豆样品在180°C下烤,煮土豆样品在120°C下烫。用气相色谱-电子电离检测器(GC-EID)测定亚硝胺含量,用分光光度法测定亚硝酸盐含量。结果:用气相色谱法测定的油炸样品中亚硝胺类化合物的平均含量最高;NDMA为5.09 ng kg-1, NDEA为8.66 ng kg-1。低水平的亚硝胺化合物与生土豆有关,其中没有检测到亚硝胺化合物。通过分光光度法对马铃薯样品进行分析,发现生马铃薯中亚硝酸盐含量最高,平均值为2.43 mg kg-1;煮熟马铃薯中亚硝酸盐含量最低,平均值为1.172 mg kg-1。结论:传统的马铃薯烤制方法可形成亚硝胺,且油炸样品表面形成亚硝胺最多。烤土豆中亚硝酸盐含量降低。一般来说,烤马铃薯样品中的亚硝胺含量低于可接受限度。关键词:亚硝胺;亚硝酸盐;气相色谱法
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of N-Nitrosamine Formation in Routine Potato Cooking
Background: Nitrosamine is amongst carcinogen chemical compounds, which can enter the human body through consumption of food. Potatoes are a root vegetable consumed by many people around the world, however their potential for nitrosamine formation during cooking processes needs to be considered for public health matters. Objectives: In this study we evaluated the effect of conventional potato cooking method on N-nitrosamine compound formation. Materials and Methods: The amounts of four nitrosamines, namely N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) were determined in four different potato-baking methods. Sixty potato samples were randomly collected from Hamadan city. Fried potato samples were roasted at 180°C and boiled potato samples were scalded at 120°C. Nitrosamine levels were measured using gas chromatography coupled with electronic ionization detector (GC-EID), and spectrophotometry was used for measuring nitrite. Results: Fried samples that were measured by the gas chromatography method had the highest average levels of nitrosamine compounds; NDMA, 5.09 ng kg-1, and NDEA, 8.66 ng kg-1. Low levels of nitrosamine compounds were associated with raw potatoes, in which no nitrosamine compound was detected. Based on the analysis of the potato samples by spectrophotometry, the highest levels of nitrite was found in raw potatoes with a mean of 2.43 mg kg-1 and the lowest levels of nitrite were detected in boiled potatoes with an average of 1.172 mg kg-1. Conclusions: Nitrosamine was formed with conventional potato baking methods with the most nitrosamine formation found on the surface fried samples. Nitrites amount in baked potatoes decreased. Generally, the amount of nitrosamine in baked potato samples was lower than acceptable limits. Keywords: Nitrosamines; Nitrites; Gas Chromatography
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