Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa.
Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa.
Food Chem. 2014 Aug 1;156:296-300. doi: 10.1016/j.foodchem.2014.01.120. Epub 2014 Feb 12.
The concentrations of polycyclic aromatic hydrocarbons (PAHs) in smoked, grilled and boiled meats were determined using gas chromatography - flame ionization detector (GC-FID). PAHs in the processed meats were extracted in n-hexane after hydrolysis with methanolic KOH. Clean-up was achieved using solid phase extraction in neutral-Si/basic-Si/acidic-Si/neutral-Si frits. The fractions, benzo[k]fluoranthene (BkP), benzo[a]pyrene (BaP), indeno[123-cd]pyrene (IP) and benzo[ghi]perylene (BghiP) were separated and quantified using GC-FID. The method and instrument limits of detections were 0.1, 0.1, 0.2, 0.3μg/kg and 0.5, 0.5, 1.0, 1.5μg/kg, respectively, for BkP, BaP, IP and BghiP. The method's recovery and precision generally varied between 83.69% and 94.25% with relative standard deviation (RSD) of 3.18-15.60%; and 90.38-96.71% with relative standard deviation (RSD) of 1.82-12.87% respectively. The concentration of BkP, BaP, IP and BghiP in smoked, grilled and boiled meat samples were ranged 0.64-31.54μg/kg, 0.07-7.04μg/kg, 0.09-15.03, 0.51-46.67μg/kg and 0.01-5.11μg/kg, respectively.
采用气相色谱-火焰离子化检测器（GC-FID）测定了熏制、烤制和煮制肉类中的多环芳烃（PAHs）浓度。在水解后，用甲醇 KOH 将加工肉类中的 PAHs 提取到正己烷中。通过中性-Si/碱性-Si/酸性-Si/中性-Si frit 的固相萃取进行净化。使用 GC-FID 分离和定量测定了苯并[k]荧蒽（BkP）、苯并[a]芘（BaP）、茚并[123-cd]芘（IP）和苯并[ghi]苝（BghiP）。该方法和仪器的检测限分别为 0.1、0.1、0.2、0.3μg/kg 和 0.5、0.5、1.0、1.5μg/kg，用于 BkP、BaP、IP 和 BghiP。该方法的回收率和精密度通常在 83.69%-94.25%之间，相对标准偏差（RSD）为 3.18%-15.60%；在 90.38%-96.71%之间，相对标准偏差（RSD）为 1.82%-12.87%。烟熏、烤制和煮制肉样中 BkP、BaP、IP 和 BghiP 的浓度范围分别为 0.64-31.54μg/kg、0.07-7.04μg/kg、0.09-15.03μg/kg、0.51-46.67μg/kg 和 0.01-5.11μg/kg。
