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KMID : 0385520100230020196
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Analytical Science & Technology
2010 Volume.23 No. 2 p.196 ~ p.204
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Determination of polycyclic aromatic hydrocarbons in processed foods
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Hu Soo-Jung
Jin Sun-Hee
Lee Kwang-Ho
Choi Dong-Mi
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Abstract
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In this study, the following concentrations of some PAHs (Polycyclic Aromatic Hydrocarbons) were investigated; [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in processed foods (n=165) and cooked meats (n=45) and established the analytical method by characteristics of processed foods. The methodology involved extraction (alkali digestion, liquid-liquid extraction, microwave extraction), clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector). The recovery of overall method for 8 PAHs spiked into these products ranged from 92 to 103%. The mean level of detected foods was found to be benzo(b)fluoranthene 0.9 ㎍/㎏ in smoked salmon, benzo(b)fluoranthene 1.0 ㎍/㎏, benzo(k)fluoranthene 0.3 ㎍/㎏, benzo(a)pyrene 0.9 ㎍/㎏ in dried banana, benzo(b)fluoranthene 0.2 ㎍/㎏, benzo(k)fluoranthene 0.1 ㎍/㎏, benzo(a)pyrene 0.2 ㎍/㎏ in smoked chicken, benzo(b)fluoranthene 1.3 ㎍/㎏, benzo(k)fluoranthene 0.3 ㎍/㎏, benzo(a)pyrene 0.9 ㎍/㎏ in charcoal grilled pork, respectively.
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KEYWORD
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Polycyclic aromatic hydrocarbons, benzo(a)pyrene, processed food, HPLC/FLD
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