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4 0 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2017 年 9 月

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Effects of Guaiacol on Formation of Polycyclic Aromatic

Hydrocarbons in Stewed Beef

1 1 1 1 l,* 2
CHEN Yan , 摇 YANG Xiao , 摇 TU Zehui , 摇 NIE Wen , 摇 CAI Kezhou , 摇 ZHANG Jing ,
3 1 1
HU Bin , 摇 CHEN Conggui , 摇 JIANG Shaotong
(1郾 College of Food Science and Engineering / Key Laboratory for Agricultural Products Processing of
Anhui Province, Hefei University of Technology, Hefei 230009, China;
2郾 Anhui Huaibei Productivity Promotion Center, Huaibei 235000, China;
3郾 Anhui Grain and Oil Quality Inspection Station, China National Supervision and Examination Center for
Foodstuff Quality, Hefei 230031, China)

Abstract: The aim of the present study was to investigate the effect of different concentrations (0郾 05% -
1郾 00% ) of guaiacol on the formation of polycyclic aromatic hydrocarbons (PAHs) in stewed beef. The
results showed that guaiacol could notably inhibit/ reduce the contents of benzo ( a) pyrene ( BaP),
移PAH4, and 移PAH12 (p < 0郾 05). The contents of BaP, 移PAH4, and 移PAH12 in stewed beef were
reduced from 2郾 11, 19郾 74, 355郾 76 ng / g to 1郾 30, 10郾 49, 29郾 49 ng / g respectively with 0郾 05% guaia鄄
col. With the reduction of BaP and PAHs in beef, the concentrations of reducing sugar and creatinine
were significantly increased. By Pearson correlation analysis, the concentration of reducing sugar and the
content of BaP were significantly correlated (p < 0郾 05) in the stewed beef, and the concentration of cre鄄
atinine was remarkably associated the contents of BaP, CHR, and BbFA (p < 0郾 01). Antioxidant analy鄄
+
sis showed that guaiacol had good DPPH free radicals, hydroxyl radicals and ABST free radical scaven鄄
ging ability. These results indicated that guaiacol could inhibit the formation of PAHs which might be cor鄄
related with the precursors of sugar and creatinine.

Keywords: guaiacol; stewed beef; polycyclic aromatic hydrocarbons; oxidation resistance; Pearson cor鄄
relation coefficient

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