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.
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