Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition.

ABSTRACT

Heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs)are widely distributed in foods.This study aims to extract PAHs and HAs from pork jerky simultaneously by QuEChERS for analysis by GC-MS/MS and UPLC-MS/MS, respectively. Also,the effects of flavoring materials and processing temperature on the formation of PAHs and HAswere studied. Acetonitrile containing 1% acetic acid possessed the highest extraction efficiency, with high accuracy and precision being attained forHAs and PAHs. Pork jerky roasted at 220℃ generated a higherPAHs content than180℃, but unaffected the HAs formation.Addition of sugarreduced formation ofboth HAs and PAHs during roasting, while soy sauce reduced somePAHs and promotedHAs formation. Incorporation of 0.5% curcumaorcinnamon powderinhibited HA formation with amore pronounced effect being shown by the latter,but neither inhibitedPAH formation. The correlation between HA and PAH formation was assessed by principle component analysis.