BENZO(A)PYRENE CONTENTS OF MEAT-PRODUCTS

被引：14

作者：

BINNEMANN, PH ^{[1
]}

机构：

[1] LANDESUNTERSUCHUNGSAMT GESUNDHEITSWESEN NORDBAYERN,FACHBEREICH CHEM,D-8520 ERLANGEN,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 169卷 / 06期

关键词：

D O I：

10.1007/BF01126748

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Benzo(a)pyrene contents of 386 smoked and 18 grilled meat products were determined by application of capillary gas-chromatography-mass fragmentography using inner standards. 82 per cent of 183 black smoked hams contained appreciably more than the legal maximum amount of 1 ppb. The quantities of BaP increased very much with increase of soot accumulation on the surface. Only 15 per cent of 95 hams and only 9 per cent of 87 sausages smoked by normal methods had excessive BaP content. The amounts in excess of 1 ppb were much lower in these hams. Bratwurst grilled by use of pine-cones, spruce-cones and hard wood contained on average 28 ppb BaP. The BaP amounts of Bratwurst grilled over charcoal were without exception lower than 1 ppb. © 1979 J. F. Bergmann Verlag.

引用

页码：447 / 452

页数：6