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KMID : 1024520160250111459
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Journal of the Environmental Sciences
2016 Volume.25 No. 11 p.1459 ~ p.1466
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Characteristics of PAH Occurrence during Meat Cooking
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Lee Byung-Ho
An Yu-Jin
Park Dong-Yun
Byun Gi-Young
Kim Kyoung-Dong
Lee Mi-Lim
Seo Jung-Bum
Park Eun-Young
Park Heung-Jai
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Abstract
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In this study, the concentrations of polycyclic aromatic hydrocarbons (PAHs) were investigated in meat process food and for cooking methods (pan-frying and charcoal fire). The methodology involved liquid-liquid extraction, silica gel cartridge clean-up and determination by gas chromatography/mass spectrometry (GC/MS). The recovery of 17 PAHs spiked into these samples ranged from 66.6 % to 98.0% and the coefficient of variation was less than 10%, but that of dibenz(a,h)anthracene was 16.39%. The mean concentration of total PAHs in processed samples was ND~7.2 ng/g, whereas that pan-fried and charcoal-fired samples were ND~22.1 ng/g and, 12.7~367.8 ng/g, respectively. Therefore, the concentrations of total PAHs in cooked samples were higher than in original samples and charcoal-fired samples had the highest total PAH levels.
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KEYWORD
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PAHs, Pan-fried, Charcoal fire, Gas chromatography/Mass spectrometry (GC/MS)
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