Abstract：
β-Carboline heterocyclic amines (β-CHAs), known for their synergistic neurotoxic and carcinogenic effects, are predominantly produced by humans through cigarette smoke and food and are found particularly in meats cooked at high temperatures. Few studies have explored the differences in the mechanisms of accumulation of β-CHAs in smoked meat and meat processed at high temperatures. In this research, the concentration of β-CHAs in smoked meats prepared using a variety of wood materials was measured using LCMS/MS. Additionally, key volatile organic compound markers associated with β-CHAs accumulation in smoke were identified through GCMS and multivariate statistical analysis and subsequently confirmed in a chemical simulation system. Three types of strainers, each with a distinct aperture size, were used to assess the efficacy of particle filtration in reducing β-CHAs levels in smoked meat. The findings indicated that smoke exposure indeed increases the β-CHAs content of meat. However, only the strainer capable of filtering PM2.5-sized particles reduced the amount of β-CHAs present compared to the control group. In contrast, strainers with larger pore sizes facilitated excessive accumulation of β-CHAs. The presence of aldehydes such as 1 H-pyrrole-2-carboxaldehyde, 5-methylfurfural, benzaldehyde, furfural, and nonanal exhibited a positive correlation with the accumulation of β-CHAs. Conversely, phenolic compounds, including 2-methoxy-4-vinylphenol, 2-methoxy-5-methylphenol, p-cresol, phenol, 2-methoxy-4-(1-propenyl)-, (Z)-, phenol, 3-ethyl-, and phenol, 4-ethyl-2-methoxy-, showed a negative correlation. Thus, filters made from chelated carbonyl trap materials both chemically and physically disrupt the buildup of β-CHAs in smoked meats. The use of this approach will not only improve the quality of these products but will also contribute to decreasing the amount of inhalation pollutants released into the environment.
摘要：
β-咔啉杂环胺(β-CHAs)，以其协同神经毒性和致癌作用而闻名，主要由人类通过香烟烟雾和食物产生，特别是在高温下烹饪的肉类中发现。很少有研究探讨烟熏肉和高温加工肉中β-CHAs积累机制的差异。在这项研究中,使用LCMS/MS测量使用多种木质材料制备的烟熏肉中β-CHAs的浓度。此外,通过GCMS和多变量统计分析确定了与烟雾中β-CHAs积累相关的关键挥发性有机化合物标记，随后在化学模拟系统中得到了证实。三种类型的过滤器，每个都有不同的光圈大小，用于评估颗粒过滤降低熏肉中β-CHAs水平的功效。研究结果表明，烟雾暴露确实会增加肉类中的β-CHAs含量。然而,与对照组相比，只有能够过滤PM2.5大小颗粒的过滤器减少了β-CHAs的存在量。相比之下,具有较大孔径的过滤器促进β-CHAs的过度积累。醛的存在，如1H-吡咯-2-甲醛，5-甲基糠醛，苯甲醛,糠醛,和nonanal与β-CHAs的积累呈正相关。相反，酚类化合物，包括2-甲氧基-4-乙烯基苯酚，2-甲氧基-5-甲基苯酚,对甲酚,苯酚,2-甲氧基-4-（1-丙烯基）-，(Z)-,苯酚,3-乙基-，和苯酚，4-乙基-2-甲氧基-，呈负相关。因此，由螯合的羰基捕集材料制成的过滤器在化学和物理上都会破坏熏制肉中β-CHAs的积累。使用这种方法不仅将提高这些产品的质量，而且还将有助于减少释放到环境中的吸入污染物的量。
