Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL |
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Authors: | M S Garcia Falcon |
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Affiliation: | Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, Spain. |
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Abstract: | In order to investigate the levels of the potently carcinogenic benzoa]pyrene (BP), 31 samples of smoke foods were analysed. The samples tested included five samples of meat products, three samples of cheese and 22 samples of fish. A liquid chromatographic method was developed using a fluorescence detector. BP was found in 74% of the samples analysed. The levels varied from not detected to 2.46 mug/kg. Only one sample showed a BP level above 1 mug/kg, the maximum level that the EU intends to set for smoked foods. |
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Keywords: | Smoked Foods Polycyclic Aromatic Hydrocarbons Benzo[a]pyrene Hplc-FL |
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