Levels of benzo(a)pyrene (BaP) in fish, smoked according to different procedures | Benzo(a)pirēna (BaP) saturs zivīs, tās kūpinot dažādos apstākļos

anglais. Polycyclic aromatic hydrocarbons (PAH) are widespread environmental contaminants representing an important group of carcinogens that have been detected in smoked fish. Benzo(a)pyrene (BaP) is the most well-known and studied representative of these compounds because it is one of the most potent carcinogens for animals. Occurrence of BaP in smoked fish and canned sprats in vegetable oil has been studied. Raw fish, vegetable oil, smoked fish as well as canned smoked fish in oil and its fish and oil fractions separately were analyzed using method of gas chromatography-mass spectrometry (GC-MS). Generally, the level of BaP in smoked fish samples varied (from 0.8 up to 13.9 Mg kg-1) depending on the disposition of fish in the smoking chamber and on the method used for smoke production. The results suggest that another factor affecting the concentration of BaP in finished canned fish in oil is a diffusion of benzo(a)pyrene from fish fraction in oil fraction, which could reduce the level of benzo(a)pyrene in fish. Oil from canned smoked fish cannot be recommended as edible constituent.

letton. Policikliskie aromātiskie ogļūdeņraži (PAO) ir viena no lielākajām organisko savienojumu klasēm, kam piemīt kancerogēna aktivitāte un kurus atrod arī kūpinātās zivīs. Benzo(a)pirēns (BaP) ir viens no visvairāk pētītajiem savienojumiem, un to izmanto kā marķieri PAO noteikšanā. Šajā darbā mēs veicām pētījumu par BaP saturu zivīs, kas kūpinātas dažādos apstākļos. Nozīmīgi benzo(a)pirēna koncentrāciju ietekmējoši faktori ir dūmu ģenerators, atrašanās vieta kūpināšanas kamerā, kā arī citi faktori. Kūpinātu zivju konservos lielākā daļa BaP pāriet eļļas frakcijā, tādējādi patērētāji, uzturā lietojot kūpinātu zivju produktus eļļā, uzņem mazāku BaP daudzumu nekā produktā kopumā.