Quantitative analysis of polycyclic aromatic hydrocarbons in smoked meat products | Kvantitativna analiza policikličnih aromatičnih uljovodonika u dimljenim mesnim proizvodima
2011
Lisitsyn, A.B., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Yushina, Y.C., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Kulikovsky, A.V., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute
The foods can be considered safe if they have no toxic, carcinogenic, teratogenic, mutagenic or other unfavorable effect on human organism when they are consumed in usual quantities. Many representatives of the class of polycyclic aromatic hydrocarbons (PAH) have pronounced carcinogenic effects. Presently, about 17 compounds that can be attributed to the group of PAH compounds are known. The experimental investigations were carried out for the quantitative determination of benzo(alpha)pyrene in smoked meat products by the method of high power liquid chromatography (HPLC) with fluorometric detection. The dynamics of the contents of benzo(alpha)pyrene residues in smoked meat products, taking into consideration recipe, technological process and smoking, packaging materials has been studied.
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