LEVELS OF BENZO [A] PYRENE AND OTHER POLYCYCLIC AROMATIC-HYDROCARBONS IN LIQUID SMOKE FLAVOR AND SOME SMOKED FOODS

被引:33
作者
YABIKU, HY
MARTINS, MS
TAKAHASHI, MY
机构
[1] Section of Food Additives and Pesticide Residues, Instituto Adolfo Lutz, São Paulo, SP
来源
FOOD ADDITIVES AND CONTAMINANTS | 1993年 / 10卷 / 04期
关键词
PAHS; BAP; LIQUID SMOKE FLAVOR; SMOKED FOODS; LIQUID CHROMATOGRAPHY;
D O I
10.1080/02652039309374163
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In order to investigate the levels of the polycyclic aromatic hydrocarbons, mainly benzo[a]pyrene because of its carcinogenicity, 55 samples of smoke flavour and smoked foods were analysed. The samples tested included 11 samples of liquid smoke flavour and 44 samples of smoked foods like bacon, loin, turkey, sausage, ox rib, etc. from different brands. A liquid chromatographic method was developed using a fluorescence detector. Benzo[a]pyrene was found in 73% of the liquid smoke flavour samples analysed. The levels varied from 0.1 to 336.6 mug/kg. Three liquid smoke flavour samples showed levels of benzo[a]pyrene above the maximum level recommended by FAO/WHO (10 mug/kg). From the total of 44 smoked food samples analysed, benzo(a)pyrene was detected in 23 samples (52%). The levels varied from 0.1 to 5.9 mug/kg. Anthracene and fluoranthene, non-carcinogenic polycyclic aromatic hydrocarbons, were found in almost all the samples analysed. Benzo [ghi] perylene, 3,4-benzofluoranthene and 1,2,3,4-dibenzopyrene were not found in any of the 55 samples analysed.
引用
收藏
页码:399 / 405
页数:7
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