Abstract
We developed a procedure for trace enrichment of benzo[ a]pyrene (BP) in extracts of smoked food products, and an HPLC-fluorescence detection (FL) method for determination of BP in the enriched extracts. The procedure consists in extraction/sonication of the lyophilized product in hexane, clean-up of the hexane extract by passage through a Sep-Pak Silica Plus cartridge and, subsequently, by partitioning between hexane and dimethyl sulphoxide, and concentration of the BP using a Sep-Pak C 18 Plus cartridge. HPLC-FL and quantification limits were 0.049 μg/l in acetonitrile (<0.0067 μg/kg of smoked food) and 0.089 μg/l in acetonitrile (<0.012 μg/kg), respectively. Recovery (94.1%) and RSD (<8.65%) were satisfactory. When applied to 15 types of sausage, mean BP content was 0.022 μg/kg, and all but two samples (both treated with wood smoke) had BP contents below the 0.03 μg/kg limit imposed in EU legislation for smoking-flavour agents.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.