Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL

被引：41

作者：

Falcón, MSG ^{[1
]}

Amigo, SG ^{[1
]}

Yusty, MAL ^{[1
]}

Lozano, JS ^{[1
]}

机构：

[1] Univ Santiago de Compostela, Fac Pharm, Dept Analyt Chem Nutr & Bromatol, E-15706 Santiago De Compostela, Spain

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1999年 / 16卷 / 01期

关键词：

smoked foods; polycyclic aromatic hydrocarbons; benzo[a]pyrene; HPLC-FL;

D O I：

10.1080/026520399284271

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 potently carcinogenic benzo[a]pyrene (BP), 31 samples of smoke foods were analysed. The samples tested included five samples of meat products, three samples of cheese and 22 samples of fish. A liquid chromatographic method was developed using a fluorescence detector. BP was found in 74% of rite samples analysed. The levels varied from not detected to 2.46 mu g/kg. Only one sample showed a BP level above 1 mu g/kg, the maximum level that the EU intends to set for smoked foods.

引用

页码：9 / 14

页数：6

共 24 条

[1]

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