DETERMINATION OF BENZO[A]PYRENE IN SMOKED, COOKED AND TOASTED FOOD-PRODUCTS

被引：36

作者：

LINTAS, C ^{[1
]}

DEMATTHAEIS, MC ^{[1
]}

MERLI, F ^{[1
]}

机构：

[1] IST SUPER SANITA,I-00185 ROME,ITALY

来源：

FOOD AND COSMETICS TOXICOLOGY | 1979年 / 17卷 / 04期

关键词：

D O I：

10.1016/0015-6264(79)90323-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Samples of smoked, cooked and toasted food products, commercially available in Italy, and some samples of oils and fats were analysed for benzo[a]pyrene. In the commercial samples, benzo[a]pyrene was detected in approximately 73% of the samples, at levels ranging from 0-01 to 9·51 μg/kg. In electrically-broiled foods, the benzo[a]pyrene content ranged from 0 to 0·05 μg/kg. Levels of benzo[a]pyrene found in the food products analyzed were lower than levels reported by other investigators for comparable food commodities. © 1979.

引用

页码：325 / 328

页数：4

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