Analysis of benzo[a]pyrene content from smoked food products in Korea

被引:0
|
作者
Hyoun-Kyoung Cho
Han-Seung Shin
机构
[1] Dongguk University-Seoul,Department of Food Science and Biotechnology and Institute of Lotus Functional Foods Ingredients
来源
Food Science and Biotechnology | 2012年 / 21卷
关键词
benzo[; ]pyrene; smoked food product; analysis method; validation;
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中图分类号
学科分类号
摘要
The content of benzo[a]pyrene (BaP) was evaluated from 100 smoked food products commonly consumed in Korean market with HPLC. Analysis method for BaP content on smoked food products was evaluated and validated. For validation, the efficiency of saponification time and solid phase extraction cartridges were evaluated. During 1–4 h of saponification, recovery of BaP was ranged from 90.17 to 98.87%. Among the 5 tested cartridges including florisil, silica gel, and alumina cartridges (acidic, basic, and neutral), the most efficient cartridge was florisil cartridge and the recovery of BaP was 98.87%. Limit of detection and limit of quantification was 0.03 and 0.09, respectively. As a result of BaP content analysis from smoked food products, the average BaP content was 0.45 μg/kg and the highest content of BaP was 2.87 μg/kg detected in smoked salmon product.
引用
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页码:1095 / 1100
页数:5
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