Analysis of Benzo(a)pyrene in Red Ginseng Beverage
2008
Hu, S.J. (Korea Food and Drug Administration, Seoul, Republic of Korea), E-mail: [email protected] | Jin, S.H. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Choi, D.M. (Korea Food and Drug Administration, Seoul, Republic of Korea)
Polycyclic Aromatic Hydrocarbons(PAHs) contamination arises from several source including processing of food(smoking, direct drying, cooking) and environmental contamination of air, water or soil. A red ginseng is produced by steaming the root followed by drying. The methodology involved extraction with n-hexane and washing with water, clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and its emission wavelength was 404 nm. The average recovery was about 105% and the relative standard deviation was 0.5. The levels of benzopyrene in the selected red ginseng beverage samples were not detected.
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