Steining J
Z Lebensm Unters Forsch. 1976 Nov 24;162(3):235-42. doi: 10.1007/BF01113304.
A survey of benzo(a)pyrene contents in 32 samples of smoked fish is given, which had been hot or cold smoked in two different types of kilns. Benzo(a)pyrene contents in 14 smoked fish samples from cans also were determined. The analytical method includes extraction, column and thin layer chromatography and measuring of the fluorescence of the eluated benzo(a)-pyrene in solution. Smoked fishes from kilns with external smoke generation contained less than 1 ppb benzo(a)pyrene in their edible parts, whereas much more than 1 ppb has often been found in products from tradional kilns.
对32份烟熏鱼样本的苯并(a)芘含量进行了调查，这些样本在两种不同类型的窑炉中进行了热熏或冷熏。还测定了14份罐装烟熏鱼样本中的苯并(a)芘含量。分析方法包括萃取、柱色谱和薄层色谱以及测量溶液中洗脱的苯并(a)芘的荧光。外部产生烟雾的窑炉熏制的鱼，其可食用部分的苯并(a)芘含量低于1 ppb，而传统窑炉产品中经常发现该含量远高于1 ppb。
