Levels of benzo [a] pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods
作者:
HelenaYuco Yabiku,
MaristelaSatou Martins,
MickikoYamasaki Takahashi,
期刊:
Food Additives & Contaminants
(Taylor Available online 1993)
卷期:
Volume 10,
issue 4
页码: 399-405
ISSN:0265-203X
年代: 1993
DOI:10.1080/02652039309374163
出版商: Taylor & Francis Group
关键词: PAHs;BaP;liquid smoke flavour;smoked foods;liquid chromatography
数据来源: Taylor
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 336.6μg/kg. Three liquid smoke flavour samples showed levels of benzo [a] pyrene above the maximum level recommended by FAO/WHO (10μg/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 5.9μg/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.
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