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Determination of polycyclic aromatic hydrocarbons in processed foods
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2010, v.23 no.2, pp.196-204
https://doi.org/10.5806/AST.2010.23.2.196
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(2010). Determination of polycyclic aromatic hydrocarbons in processed foods. Analytical Science and Technology, 23(2), 196-204, https://doi.org/10.5806/AST.2010.23.2.196
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Abstract
가공식품의 특성에 따른 PAHs (Polycyclic Aromatic Hydrocarbons, 다환방향족탄화수소) 분석방법 확립 및 실태 파악을 위하여 가공식품 24종 165건 및 조리육류 6종 45건 총 210건을 분석하였다. 가공식품의 특성에 따라 식육·어육가공품, 유가공품, 조리육류 등은 알칼리분해방법, 음료류는 액-액 추출방법, 견과류가공품, 과채가공품은 초음파 추출방법으로 추출하고 Sep-Pak Florisil Cartridge로 정제하여 HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector)로 동시 정량 분석하였다. 각각의 PAHs에 대한 회수율은 약 92~103%였고 검출한계는 PAH에 따라 차이가 있었으며 0.1~1.0 μg/kg 수준이었다. 대상식품 총 30종 중 26종에서 8종의 PAHs가 모두 불검출이었으며 검출된 식품 중 PAHs의평균농도는 훈제연어에서 benzo(b)fluoranthene 0.9 μg/kg, 건바나나에서 benzo(b)fluoranthene 1.0 μg/kg,benzo(k)fluoranthene 0.3 μg/kg, benzo(a)pyrene 0.9 μg/kg, 훈제치킨에서 benzo(b)fluoranthene 0.2 μg/kg,benzo(k)fluoranthene 0.1 μg/kg, benzo(a)pyrene 0.2 μg/kg, 돼지고기 숯불석쇠구이에서 benzo(b)fluoranthene 1.3 μg/kg, benzo(k)fluoranthene 0.3 μg/kg, benzo(a)pyrene 0.9 μg/kg이었다.
- keywords
- Polycyclic aromatic hydrocarbons, benzo(a)pyrene, processed food, HPLC/FLD
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