- 學位論文
烹調方法、蔬菜以及香料對於肉類料理中加工衍生危害物生成之影響
Effect of cooking methods, vegetables, and spices of the formation of process-induced hazards in meat dishes
摘要
國際癌症研究組織已將丙烯醯胺與多種異環胺類物質列為2A或是2B級致癌物。動物研究指出攝入這些加工衍生含氮危害物可能會提升罹患大腸癌、胃癌、胰臟癌以及乳癌的發生率。這些加工衍生含氮危害物可透過胺基酸與還原醣經由梅納反應生成或是經由熱生成反應與熱裂解反應等途徑生成，其中有四項因素會影響加工衍生含氮危害物的生成，分別是原料、時間、溫度以及烹調方法，而過往研究也發現天然植物中含有的萜烯類與酚類化合物可以抑制加工衍生含氮危害物的生成。因此，本研究利用新式與傳統烹調設備搭配天然蔬菜以及天然香料來烹調燉肉與牛排，透過調整烹調設備的參數以及不同的飲食搭配提供緩解策略，以降低肉類料理中加工衍生含氮危害物的生成。
本研究以極致液相層析廣用游離串聯質譜法 (Ultra-performance liquid chromatography-UniSpray ionization-tandem mass spectrometry, UPLC-USI-MS/MS)進行肉類料理中丙烯醯胺與18種異環胺定量分析，於前處理過程中運用改良之QuEChERS，並同時比較EMR-lipid、Strata-X Pro以及Captiva-lipid三者對於肉類樣品中脂質之淨化效果；而為了獲得更好的分離效率以及解析度，本研究同時比較HSS T3與BEH C18兩種分析管柱，並建立基質匹配檢量線，進行分析方法確效。結果顯示，相較於Captiva-Lipid以及Strata-X Pro，EMR-Lipid有較佳的訊號強度。HSS T3分析管柱展現了較佳的峰型、分離效率以及解析度。此方法在多數分析物中展現了良好的靈敏性及穩定性，各基質匹配檢量線之決定係數皆大於0.990，顯示良好的線性關係；各確效濃度點在同日間與異日間的測量皆能獲得良好的準確度及精密度。定量結果顯示，舒肥法烹調的牛排含有較低的加工衍生含氮危害物含量(
並列摘要
Acrylamide (AA) and heterocyclic amines (HCAs) have been classified as Group 2A/2B carcinogens by the International Agency for Research of Cancer, which may increase the incidence of multiple cancers, e.g. colon cancer, gastric cancer, pancreatic cancer and breast cancer in animals. These process-induced nitrogen hazards (PINHs) could be formed via Maillard reaction or heat-generating reaction and pyrolysis reaction with involving of amino acids and reducing sugars. Four main factors, i.e. materials, durations, temperature, and methods of cooking, affect the formation of PINHs. Previous researches also indicated that terpene and phenol compounds in natural plants could reduce the formation of PINHs. Thus, novel and traditional appliances with natural vegetables and spices were utilized to cook stewed meat and broiled steaks in this study. The mitigation strategies were introduced by optimizing the parameters of appliances and applying different diet combinations to reduce the formation of process-induced toxicants. The concentrations of AA and eighteen HCAs in meat dishes were determined by ultra-performance liquid chromatography-UniSpray ionization-tandem mass spectrometry (UPLC-USI-MS/MS). Modified QuEChERS with various lipid-removal approaches, including EMR-lipid, Strata-X Pro, and Captiva-lipid, were utilized in sample pretreatment to compare the efficiency of lipid-clean-up. To reach better separation resolution, two analytical columns including HSS T3 and BEH C18 columns were employed and compared, and the validation was then achieved by the establishment of matrix-matched calibration curves. Preliminary results indicated EMR-lipid provided the better signal intensity than the others, and HSS T3 column provided better peak shapes and a better separation resolution for AA and HCAs. The validated method demonstrated the great sensitivity and stability among most of the analytes. The matrix-matched curves of analytes displayed a good linearity with the coefficients of determination (r2) greater than 0.990. Great accuracies and precisions of analytes in each quality control (QC) level were achieved in intra-day and inter-day analysis. Quantitative results indicated that steaks cooked by sous-vide had less PINHs (< LOQ - 0.204 ng/g) and steaks cooked by air fryer produced more PINHs (< LOQ - 3.469 ng/g). The results might be due to worse heat transfer in electric oven and smaller heating space in air fryer. For stewed meat, meats cooked with electric cooker generated less PINHs (136.789 - 196.967 ng/g) and those with electric ceramic stove induced more PINHs (220.606 - 1367.786 ng/g). The results might be attributed to the lower cooking temperature in electric oven and longer duration with higher temperature cooking method in electric ceramic stove. In addition, most spices and vegetables could inhibit the formation of PINHs in stewed meat, but only pepper had inhibitory effect in broiled steak. The consequences might be due to different cooking conditions and the way of applying spices into the dishes. Based on the results, sous-vide was recommended to cook broiled steak and electric cooker was recommended to cook stewed meat. Besides, considering the inhibitory effects of spices and vegetables in stewed beef, appropriate amounts of spices and vegetables were suggested to be added in stewed beef. This study not only established a stable method, quantifying trace acrylamide and heterocyclic amines in meat dishes, but also compared three lipid removal approaches, i.e. EMR-lipid, Strata-X Pro, and Captiva-lipid, and two analytical columns including HSS T3 and BEH C18. After analyzing all cooked meat samples from different conditions, the proper cooking method and diet combination in broiled steak and stewed meat were suggested accordingly.