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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 陳鑫昌(Hsin-Chang Chen) | |
dc.contributor.author | Kai-Chieh Yang | en |
dc.contributor.author | 楊凱傑 | zh_TW |
dc.date.accessioned | 2021-06-16T06:51:04Z | - |
dc.date.available | 2022-08-04 | |
dc.date.copyright | 2020-09-04 | |
dc.date.issued | 2020 | |
dc.date.submitted | 2020-08-04 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/57550 | - |
dc.description.abstract | 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(<LOQ – 0.204 ng/g),氣炸鍋烹調之肉品則較高(<LOQ – 3.469 ng/g),此結果很可能源自於電烤箱較差的熱傳導效率以及氣炸鍋較狹窄的加熱空間。在燉肉中,電鍋烹調之肉品生成了較低的加工衍生含氮危害物(136.789 – 196.967 ng/g),電陶爐烹調之肉品則產生最多(220.606 – 1367.786 ng/g),這可能源自於電鍋中較低的烹調溫度以及電陶爐中較長時間與較高溫的烹調方式。另外,多數的香料及蔬菜可以抑制燉肉中的加工衍生含氮危害物生成,但在烤牛排中則僅胡椒具有抑制效果,這樣的結果可能源自兩道料理中不同的香料用法以及不同的烹調參數。根據實驗結果,建議使用舒肥法來烹調牛排,燉肉則是建議使用電鍋來進行烹調。另外,有鑑於香料以及蔬菜對於燉牛肉中加工衍生含氮危害物的抑制效果,建議可以在燉牛肉中添加適量的香料以及蔬菜。 本研究成功建立一套穩定分析肉類料理中微量丙烯醯胺及異環胺等加工衍生含氮危害物之定量方法,並同時比較了EMR-lipid、Strata-X Pro以及Captiva-lipid三種脂質去除方法對前處理淨化效率之影響,以及HSS T3及BEH C18兩種分析管柱對分離解析度之改善。在分析了不同條件下烹調的肉類樣本以及添加香料或蔬菜的肉類樣本後,分別提出了烤牛排與蘿蔔燉牛肉的烹調建議與飲食搭配,希望能抑制肉類料理中加工衍生含氮危害物的生成,以降低其可能對人體造成的危害。 | zh_TW |
dc.description.abstract | 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. | en |
dc.description.provenance | Made available in DSpace on 2021-06-16T06:51:04Z (GMT). No. of bitstreams: 1 U0001-2007202016103900.pdf: 6003450 bytes, checksum: af7cb403927af363a5ccbc04aa514100 (MD5) Previous issue date: 2020 | en |
dc.description.tableofcontents | 中文摘要 i Abstract iii Content v List of figures vii List of tables ix Chapter 1 Introduction 1 1.1 Acrylamide (AA) 1 1.1.1 Formation of AA 2 1.1.2 Toxicological studies 2 1.1.3 Mitigation strategies of AA 4 1.2 Heterocyclic amines (HCAs) 7 1.2.1 Formation of HCAs 7 1.2.2 Toxicological studies 8 1.2.3 Mitigation strategies 9 1.3 Novel cooking appliances 12 1.3.1 Sous-vide 12 1.3.2 Superheated steam oven 12 1.3.3 Air fryer 12 1.3.4 Pressure cooker 13 1.4 Literature reviews on detection of PINHs in meat samples 13 1.4.1 Sample pretreatment 13 1.4.2 Analytical methods to measure PINHs 14 1.5 Research limitation 15 Chapter 2 Materials and methods 16 2.1 Chemicals and reagents 16 2.2 Kitchen appliance 17 2.3 Recipes 18 2.3.1 Broiled steak 18 2.3.2 Stewed meat 19 2.3.3 Addition of spices and vegetables 19 2.3.4 Stability of cooking appliance 20 2.4 Sample pretreatment 21 2.4.1 QuEChERS extraction procedure 21 2.4.2 Lipid removal procedure 21 2.5 UPLC-USI-MS/MS analysis 22 2.6 Softwares 22 2.7 Method validation 23 2.7.1 Calibration curve 23 2.7.2 Matrix effects 23 2.7.3 LODs and LOQs 24 2.7.4 Accuracy and precision 24 Chapter 3 Results and discussion 25 3.1 Stability of cooking appliance 25 3.2 Internal temperatures of each cooking condition 25 3.3 Optimization of sample pretreatment 26 3.4 Optimization of separation column 27 3.5 Validation of the method 27 3.5.1 Matrix-matched calibration curve, LODs and LOQs 27 3.5.2 Matrix effects (MEs) 28 3.5.3 Accuracy and precision 29 3.6 Application to meat dish samples 30 3.6.1 Broiled steak 30 3.6.2 Stewed meat 34 3.6.3 Comparison of two dishes 37 3.6.4 Effect of spices and vegetables 38 Chapter 4 Research limitations and recommendations 43 Chapter 5 Conclusions 44 References 45 Figures 58 Tables 77 Appendices 99 | |
dc.language.iso | en | |
dc.title | 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 | zh_TW |
dc.title | Effect of cooking methods, vegetables, and spices of the formation of process-induced hazards in meat dishes | en |
dc.type | Thesis | |
dc.date.schoolyear | 108-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 黃鈺芳(Yu-Fang Huang),黃柏菁(Po-Chin Huang),盧冠宏(Kuan-Hung Lu) | |
dc.subject.keyword | 丙烯醯胺,異環胺,極致液相層析廣用游離串聯質譜法,烹調設備,香料,緩解策略, | zh_TW |
dc.subject.keyword | Acrylamide,Heterocyclic amine,UPLC-USI-MS/MS,Cooking appliance,Spice,Mitigation strategy, | en |
dc.relation.page | 110 | |
dc.identifier.doi | 10.6342/NTU202001654 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2020-08-05 | |
dc.contributor.author-college | 公共衛生學院 | zh_TW |
dc.contributor.author-dept | 食品安全與健康研究所 | zh_TW |
顯示於系所單位: | 食品安全與健康研究所 |
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