Studied on Detection Methods and Changes of Polycyclic Aromatic Hydrocarbons in Instant Roasted Fish with Different Processes

Abstract

Objective: In order to establish the detection method for 16 kinds of polycyclic aromatic hydrocarbons (PAHs) in instant roasted fish, the effects of different cooking methods on the types and contents of PAHs in roast fish were analyzed. Methods: The samples were extracted with N-hexane, purified by solid phase extraction column, eluted with dichloromethane and determined by HPLC. Results: The correlation coefficient of 16 PAHs were 0.9993~0.9998 and the limits of detection were between 0.20~2.50 μg/kg. The recoveries were 64.25%~122.80%, and the relative standard deviations were 1.38%~7.13%. Under the three different cooking methods of carbon roasting, frying and electric roasting, addition of seasonings in roasted fish reduced PAHs production. The types and contents of PAHs in roasted fish were carbon roasting> frying>electric roasting. The contents of naphthalene, acenaphthene, phenanthrene and pyrene in the samples were higher than others, and the total PAHs up to 58.74 μg/kg, which was significantly higher than that of fried and electric roasted samples. Cooking time and temperature had an impact on the types and contents of PAHs in roasted fish. With the increased of frying time and temperature, the detected types and contents of PAHs increased significantly. The contents of naphthalene, acenaphthene, phenanthrene, fluoranthene and pyrene increased by 3~5 times. With the increased of electric roasting time and temperature, the detected types and total amount of PAHs increased. Through risk assessment, the heating time of roasted fish was controlled within 6 minutes, the temperature was within 200 ℃, the intake frequency was less than twice a month, the consumption risk was low. Conclusion: A method for the detection of 16 PAHs in roasted fish was established. The types, contents changes and risk assessment of PAHs in roasted fish with different cooking technology were analyzed to provide basis for the selection of instant roasted fish cooking technology.

Keywords

• instant roasted fish
• polycyclic aromatic hydrocarbons
• carbon roasting
• frying
• electric roasting
• risk assessment