Analysis of polycyclic aromatic hydrocarbons (PAH) in meat products and spices

被引：0
|
作者：
Ziegenhals, K.
Jira, W.
Speer, K.
机构：
[1] Inst Chem & Phys BEL, D-95326 Kulmbach, Germany
[2] Tech Univ Dresden, Inst Lebensmittelchem, D-01069 Dresden, Germany
来源：
FLEISCHWIRTSCHAFT | 2007年 / 87卷 / 06期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
An analytical method for the determination of the 16 EU priority polycyclic aromatic hydrocarbons (FAH) was developed. The clean-upsteps in this method include accelerated solvent extraction (ASE), size exclusion chromatography (SEC) and chromatography on a small silica gel column. Afterwards the PAH compounds are separated by gas chromatography and detected and quantified with a mass spectrometer. As mass spectrometer a high resolution magnetic sector mass spectrometer (HRMS) and a low resolution mass spectrometer (LRMS) were successfully tested concerning their suitability in the FAH analysis of meat products and spices. Furthermore it was investigated, if spices can significantly contribute to the content of PAH compounds in meat products.
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页码：98 / 103
页数：6
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