Purcaro G, Moret S, Conte L S
Department of Food Science, University of Udine, Via Sondrio 2, 33100 Udine, Italy.
Meat Sci. 2009 Jan;81(1):275-80. doi: 10.1016/j.meatsci.2008.08.002. Epub 2008 Aug 8.
A rapid extraction method involving microwave assisted extraction (MAE), followed by sample clean-up on a silica cartridge, reversed-phase high performance liquid chromatography (RP-HPLC) and spectrofluorimetric detection, was optimised for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat. Compared to solvent extraction assisted by sonication, MAE, carried out with n-hexane on 2g of lyophilised sample at 115°C for 15min, allowed to obtain better extraction efficiencies. Limits of quantification (LOQ, s/n=10) lower than 0.2μg/kg wet weight were found for all PAHs, except for Fl (0.3μg/kg), P (0.6μg/kg) and IP (0.4μg/kg). The optimised procedure, that presented good analytical performances (with recoveries ranging from 77% to 103%, and precision within 10% for most of the PAHs), was applied to determine PAH content in different smoked meat products from the Italian market.
一种快速提取方法，包括微波辅助萃取（MAE），随后在硅胶柱上进行样品净化、反相高效液相色谱（RP-HPLC）和荧光分光光度检测，已针对烟熏肉中多环芳烃（PAH）的测定进行了优化。与超声辅助溶剂萃取相比，用正己烷在115°C下对2g冻干样品进行15分钟的MAE，能获得更好的萃取效率。除荧蒽（Fl，0.3μg/kg）、芘（P，0.6μg/kg）和茚并芘（IP，0.4μg/kg）外，所有PAHs的定量限（LOQ，s/n = 10）均低于0.2μg/kg湿重。该优化方法具有良好的分析性能（回收率在77%至103%之间，大多数PAHs的精密度在10%以内），被用于测定意大利市场上不同烟熏肉制品中的PAH含量。
