کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188594 963492 2008 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of azaarenes in pan fried meat and its gravy by liquid chromatography with fluorescence detection
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Analysis of azaarenes in pan fried meat and its gravy by liquid chromatography with fluorescence detection
چکیده انگلیسی
A method for analysis of six azaarenes (benzo[h]quinoline, benzo[a]acridine, benzo[c]acridine, dibenzo[a,c]acridine, dibenzo[a,j]acridine and dibenzo[a,h]acridine) in thermally treated high-protein food has been described. The clean-up procedure used based on alkaline hydrolysis, tandem solid phase extraction on columns filled with Extrelut - diatomaceous earth and cation exchanger (propyl sulfonic acid), enabled a selective isolation of carcinogenic compounds belonging to benzoacridines and dibenzoacridines from samples of cooked meat and its gravy. The isolated fractions of aza-PAHs were analysed by high-performance liquid chromatography with fluorescence detection. The detection limits for the azaarenes were between 0.0001 ng and 0.005 ng loaded on column. The recoveries for the four-ring and five-ring azaarenes were from 55% to 67%. Two types of dishes prepared from pork by pan-frying were investigated. Total contents of the benzoacridines and dibenzoacridines determined in cooked meat were 1.57 and 2.50 ng/g in collar and chop samples, respectively; their gravies contained 0.34 and 0.59 ng of these azaarenes per g of cooked meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 109, Issue 1, 1 July 2008, Pages 235-242
نویسندگان
, ,