Determination of Polycyclic Aromatic Hydrocarbons in Smoked Food Products
2009
Seo, I.W., Dongguk University, Seoul, Republic of Korea | Nam, H.J., Dongguk University, Seoul, Republic of Korea | Lee, S.Y., Dongguk University, Seoul, Republic of Korea | Lee, K.E., Dongguk University, Seoul, Republic of Korea | Shin, H.S., Dongguk University, Seoul, Republic of Korea
This study was accomplished that analysis of seven polycyclic aromatic hydrocarbons (PAHs) in smoked or non-smoked processing foods by high performance liquid chromatography (HPLC) with fluorescence detection. The calibration line was constructed with injected different levels of standard concentration. Limit of detection (LOD) and limit of quantification(LOQ) showed higher linearity (r²=0.998) reasonably, and recovery exhibited 0.033-0.666 ㎍/kg, 0.108-2.217 ㎍/kg and 69.31-90.14%, respectively. As a result, the samples using smoked tuna as smoked materials contained seven PAHs with different range from 0.256 to 0.486 ㎍/kg. The benzo[a]pyrene, indicator of PAHs, was detected to below the LOQ in two samples. Concentrations of benzo[a]pyrene in three samples were below the 2 ㎍/kg which is the limit of regulation. Smoked tuna sauces were detected from 0.321 to 0.552 ㎍/kg and not detected in drying powders. PAHs of smoked meat products were ranged from 0.720 to 2.027 ㎍/kg and are higher than concentration of tuna smoked samples. PAHs were very low in non-smoked foods including mustard, herb, and roasted meats.
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