کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597735 | 1492135 | 2014 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography - Flame ionization detector
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The concentrations of polycyclic aromatic hydrocarbons (PAHs) in smoked, grilled and boiled meats were determined using gas chromatography - flame ionization detector (GC-FID). PAHs in the processed meats were extracted in n-hexane after hydrolysis with methanolic KOH. Clean-up was achieved using solid phase extraction in neutral-Si/basic-Si/acidic-Si/neutral-Si frits. The fractions, benzo[k]fluoranthene (BkP), benzo[a]pyrene (BaP), indeno[123-cd]pyrene (IP) and benzo[ghi]perylene (BghiP) were separated and quantified using GC-FID. The method and instrument limits of detections were 0.1, 0.1, 0.2, 0.3 μg/kg and 0.5, 0.5, 1.0, 1.5 μg/kg, respectively, for BkP, BaP, IP and BghiP. The method's recovery and precision generally varied between 83.69% and 94.25% with relative standard deviation (RSD) of 3.18-15.60%; and 90.38-96.71% with relative standard deviation (RSD) of 1.82-12.87% respectively. The concentration of BkP, BaP, IP and BghiP in smoked, grilled and boiled meat samples were ranged 0.64-31.54 μg/kg, 0.07-7.04 μg/kg, 0.09-15.03, 0.51-46.67 μg/kg and 0.01-5.11 μg/kg, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 156, 1 August 2014, Pages 296-300
Journal: Food Chemistry - Volume 156, 1 August 2014, Pages 296-300
نویسندگان
Olatunde S. Olatunji, Olalekan S. Fatoki, Beatrice O. Opeolu, Bhekumusa J. Ximba,