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KMID : 1024420090130030195
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Food Engineering Progress
2009 Volume.13 No. 3 p.195 ~ p.202
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Determination of Polycyclic Aromatic Hydrocarbons in Smoked Food Products
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Seo Il-Won
Shin Han-Seung
Nam He-Jung
Lee Song-Young
Lee Kyu-Eun
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Abstract
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This study was accomplished that analysis of seven polycyclic aromatic hydrocarbons (PAHs) in smoked or non-smoked processing foods by high performance liquid chromatography (HPLC) with fluorescence detection. The calibration line was constructed with injected different levels of standard concentration. Limit of detection (LOD) and limit of quantification(LOQ) showed higher linearity (r2=0.998) reasonably, and recovery exhibited 0.033-0.666 μg/kg, 0.108-2.217 μg/kg and 69.31-90.14%, respectively. As a result, the samples using smoked tuna as smoked materials contained seven PAHs with different range from 0.256 to 0.486 μg/kg. The benzo[a]pyrene, indicator of PAHs, was detected to below the LOQ in two samples. Concentrations of benzo[a]pyrene in three samples were below the 2 μg/kg which is the limit of regulation. Smoked tuna sauces were detected from 0.321 to 0.552 μg/kg and not detected in drying powders. PAHs of smoked meat products were ranged from 0.720 to 2.027 μg/kg and are higher than concentration of tuna smoked samples. PAHs were very low in non-smoked foods including mustard, herb, and roasted meats.
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KEYWORD
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polycyclic aromatic hydrocarbons, smoked processing foods, benzo[a]pyrene
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