| 摘要: | 縮水甘油酯 (glycidyl ester, GEs) 和3-單氯丙二醇酯 (3-monochloropropanediol esters, 3-MCPDEs) 為油脂熱加工過程中所產生的汙染物。被攝入的3-MCPDEs和GEs，經人體脂肪?水解脂肪酸，形成游離形態的3-單氯丙二醇和縮水甘油，經動物實驗證實具有腎毒性和致癌性。過去文獻顯示肉品經熱處理亦可能生成GEs和3-MCPDEs，近年全球肉品產量節節上升，本研究目的為選用三種高消費量之臺灣肉品 (豬、牛及雞肉)，以高溫爐探討不同加熱條件下 (150、200、250、300 °C，10、20、30 min) 生成GEs和3-MCPDEs的含量變化，及其與油脂氧化程度之關聯性 (過氧化價、茴香胺價、總氧化值和酸價)，並分析可能影響因素。結果顯示，同為豬肉，五花肉脂肪含量大於里肌肉六倍，而其生成的GEs和3-MCPDEs含量差異達十倍，顯示肉品高脂肪含量為影響汙染物濃度之關鍵因素。不同肉品隨加熱時間和溫度上升，肉品水份含量顯著下降 (p < 0.05)。在不同種類的肉品中，在300 °C加熱30 min均顯著提高GEs和3-MCDPEs的累積量 (p < 0.05)，3-MCPDEs含量排序為豬肉最高，牛肉次之，雞肉最低，與其脂肪含量趨勢一致，而GEs含量為豬肉最高，牛肉與雞肉相近，與水份含量趨勢相反，且不同肉品GEs含量與氧化程度皆有顯著相關 (p < 0.05)，歸因於雞肉油脂不飽和度高易氧化，酸價和總極性化合物高，前驅物含量多，促進GEs生成。在牛五花與豬五花肉也發現GEs和3-MCPDEs含量具有高度關聯性 (r > 0.9)，顯示除雞肉外兩者生成具有平行的趨勢。本研究在不同加熱溫度和時間下以高溫爐測定油脂組成份各異的肉品所生成GEs和3-MCPDEs之含量，首次發現肉品中汙染物生成機制與脂質氧化程度具有高度相關性。
Glycidyl esters (GEs) and 3-monochloropropanediol esters (3-MCPDEs) are pollutants generated during the thermal processing of oils. Ingested 3-MCPDEs and GEs are hydrolyzed by human lipase into free forms of 3-monochloropropanediol and glycidol, which have been shown to be nephrotoxic and carcinogenic in animal studies. Previous literature indicates that meat products may also produce GEs and 3-MCPDEs during heat treatment. With the recent global increase in meat production, this study aimed to investigate the formation of GEs and 3-MCPDEs under different heating conditions (150, 200, 250, 300 °C for 10, 20, and 30 min) using a muffle furnace in three highly consumed types of Taiwanese meats (pork, beef, and chicken). Additionally, the study examined the correlation between these contaminants and the degree of lipid oxidation (peroxide value, p-anisidine value, total oxidation value, and acid value), while analyzed the potential influencing factors. Results indicate that within pork, the fat content of belly meat is six times higher than that of loin meat, leading to a ten-fold difference in the levels of GEs and 3-MCPDEs, highlighting high fat content as a key factor influencing contaminant concentration. For different types of meat, increasing heating time and temperature significantly reduced moisture content (p < 0.05). At 300 °C for 30 min, the accumulation of GEs and 3-MCPDEs significantly increased across all meat types (p < 0.05). The content of 3-MCPDEs followed the order: pork > beef > chicken, consistent with fat content trends. Conversely, GEs were highest in pork, with similar levels in beef and chicken, which is inversely related to their moisture content trends. There was a significant correlation between GEs content and the degree of oxidation across different meat types (p < 0.05), attributed to the high unsaturation of chicken fat, which is prone to oxidation, resulting in higher acid value and total polar compounds, thus promoting the formation of GEs. Furthermore, a strong correlation was observed between the levels of GEs and 3-MCPDEs in beef belly and pork belly (r > 0.9), indicating parallel trends in their formation, excluding chicken. This study is the first to determine the levels of GEs and 3-MCPDEs generated in meats with varying lipid compositions under different heating temperatures and durations using a muffle furnace. The degree of lipid oxidation and the mechanism by which contaminants are generated in meat are found to be significantly correlated. |
