Da Porto Carla, Moret Sabrina
Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, 33100 Udine, Italy.
Food Chem Toxicol. 2007 Oct;45(10):2069-71. doi: 10.1016/j.fct.2007.04.022. Epub 2007 May 22.
The presence of polycyclic aromatic hydrocarbons (PAHs) in three brands of smoked marc spirits, the only actually on the market, was studied and compared with literature PAHs concentrations reported for whiskies. In two brands of smoked marc spirit the higher-molecular-weight PAHs concentrations (5 and 6 rings PAHs) resulted higher (0.09-0.3 microg L (-1)) than in whiskies (0.00-0.02 microg L(-1)) and consequently higher resulted the carcinogenic potential expressed using the toxicity equivalent factor (TEF).
对市场上仅有的三个品牌的烟熏果渣白兰地中多环芳烃（PAHs）的存在情况进行了研究，并与文献报道的威士忌中PAHs浓度进行了比较。在两个品牌的烟熏果渣白兰地中，高分子量PAHs（5环和6环PAHs）的浓度（0.09 - 0.3微克/升）高于威士忌（0.00 - 0.02微克/升），因此，使用毒性当量因子（TEF）表示的致癌潜力也更高。
