Binnemann P H
Z Lebensm Unters Forsch. 1979 Dec;169(6):447-52. doi: 10.1007/BF01126748.
The Benzo(a)pyrene contents of 386 smoked and 18 grilled meat products were determined by application of capillary gas-chromatography-mass fragmentography using inner standards. 82 per cent of 183 black smoked hams contained appreciably more than the legal maximum amount of 1 ppb. The quantities of BaP increased very much with increase of soot accumulation on the surface. Only 15 per cent of 95 hams and only 9 per cent of 87 sausages smoked by normal methods had excessive BaP content. The amounts in excess of 1 ppb were much lower in these hams. Bratwurst grilled by use of pine-cones, spruce-cones and hard wood contained on average 28 ppb BaP. The BaP amounts of Bratwurst grilled over charcoal were without exception lower than 1 ppb.
采用内标法，通过毛细管气相色谱 - 质谱碎片分析法测定了386份烟熏肉制品和18份烤肉制品中的苯并(a)芘含量。183份黑火腿中有82%的苯并(a)芘含量明显超过法定最高限量1 ppb。随着表面积炭的增加，苯并(a)芘的含量大幅上升。采用常规方法烟熏的95份火腿中只有15%、87份香肠中只有9%的苯并(a)芘含量超标。这些火腿中超过1 ppb的含量要低得多。使用松果、云杉果和硬木烤制的德式小香肠平均含苯并(a)芘28 ppb。用木炭烤制的德式小香肠的苯并(a)芘含量无一例外低于1 ppb。
