PAHs concentration in heat-treated milk samples

被引：71

作者：

Naccari, Clara ^{[1
]}

Cristani, Mariateresa

Giofre, Francesco ^{[2
]}

Ferrante, Maria ^{[3
]}

Siracusa, Laura ^{[4
]}

Trombetta, Domenico

机构：

[1] Univ Messina, Polo Univ SS Annunziata, Fac Pharm, Dept Farmacobiol, I-98168 Messina, Italy

[2] ASP 8 Vibo Valentia, Calabria, Italy

[3] Univ Naples Federico II, Dept Pathol & Anim Hlth, I-80137 Naples, Italy

[4] Ist CNR Chim Biomol, I-95126 Catania, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 03期

关键词：

Polycyclic aromatic hydrocarbons; HPLC; Heat-treatment; Milk; POLYCYCLIC AROMATIC-HYDROCARBONS; PERFORMANCE LIQUID-CHROMATOGRAPHY; PERSISTENT ORGANIC POLLUTANTS; PRESSURE CHEMICAL-IONIZATION; MASS-SPECTROMETRY; BIOAVAILABILITY; CONTAMINATION; FLUORESCENCE; EXCRETION; EXPOSURE;

D O I：

10.1016/j.foodres.2010.12.029

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study the presence of residual levels of Polycyclic Aromatic Hydrocarbons (PAHs) in milk samples from Calabria was evaluated. A comparative analysis of PAHs concentrations was conducted on raw, pasteurized, UHT semi-skimmed and whole milk. Quantitative determination of PAHs was performed by HPLC using a fluorescence detector and analysis in HPLC-MS was conducted to confirm the presence of these compounds. Residual levels of PAHs were found in all milk samples analyzed, showing higher concentrations in pasteurized and UHT milk than in raw milk samples. The results obtained demonstrate that PAHs presence also in raw milk is dependent from environmental pollution but pasteurization and UHT treatments of milk can influence PAHs formation: the differences found between whole and semi-skimmed samples can be due to different fat content of milk. (c) 2011 Elsevier Ltd. All rights reserved.

引用

页码：716 / 724

页数：9

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