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Headspace solid-phase microextraction (HS-SPME) was used to study polycyclic aromatic hydrocarbons (PAH) in smoked cheeses. Two types of fiber coatings and different extraction conditions were tested. The results reveal that the use of an 85-microm polyacrylate fiber immersed in the headspace of the samples at 70 degrees C for 60 min is suitable for the detection of PAH with no more than 4 aromatic rings. To determine if a relationship can be established between the results obtained using a solvent extraction technique and HS-SPME, 6 samples of smoked cheese previously studied by a solvent extraction method were analyzed by HS-SPME, and the results obtained by both methodologies were compared. Polycyclic aromatic hydrocarbons were identified and quantified by gas chromatography-mass spectrometry operating in selective ion monitoring mode. Among the PAH determined by the solvent extraction method, only those with 4 aromatic rings or less were detected by HS-SPME and, consequently, this technique does not allow one to determine the PAH content of smoked cheese samples under the conditions of the study. Nevertheless, the relationship between the results obtained by both techniques for some PAH revealed that HS-SPME could be useful as a screening method to distinguish among samples with different degrees of PAH contamination. 相似文献
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食用油中多环芳烃的研究进展 总被引:2,自引:0,他引:2
多环芳烃(PAHs)是指2个或2个以上苯环以稠环形式相连的一类化合物,具有基因毒性和致癌性.对食用油中PAHs的来源、检测方法及控制和脱除方法进行了详尽的阐述,并指出PAHs前处理方法和控制、脱除方法是未来的研究方向. 相似文献
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Palmero cheese is a fresh smoked cheese from the Isle of Palma (Canary Islands), manufactured with goat's milk. To guarantee its safety, the occurrence of polycyclic aromatic hydrocarbons (PAH) in artisanal Palmero cheese smoked with 2 types of vegetable matter (almond shells and dry prickly pear) was studied. The determination of PAH includes extraction and clean-up steps, followed by separation, identification, and quantification of PAH by gas chromatography-mass spectrometry in selected ion-monitoring mode. The most abundant PAH are those with 2 and 3 aromatic rings. Although the highest total PAH concentrations corresponded to the cheeses smoked with almond shells, the degree of PAH contamination of the cheeses studied was lower than that found in other cheeses smoked in the traditional way. The nature of the vegetable material used for smoking seemed to have an influence on the type of PAH formed, especially on alkylderivatives and some light PAH. However, despite the artisanal, and consequently variable, production process of these cheeses, many similarities have been found among their PAH profiles. In fact, relatively constant relationships are observed between the concentrations of certain pairs of PAH. Benzo(a)pyrene was only present in 2 samples, and in much lower concentrations than the maximum allowed legal limits. Therefore, according to the results obtained, it appears that it is possible to obtain a safe product without renouncing the artisanal character or the sensory properties of this type of cheese. 相似文献
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《Journal of dairy science》2022,105(8):6536-6547
Dairy products, characterized by rich nutrition and unique flavor, occupy an increasing share of the human diet with the development of higher living standards. However, trace hazardous contaminants in dairy products, such as polycyclic aromatic hydrocarbons (PAH), are arousing public concern. In this study, we investigated 82 milks and milk powders from Shanghai markets for the occurrence of 20 PAH, including 16 European Union priority (EU 15+1) PAH and 4 derivatives. Furthermore, we carried out a risk assessment of dietary exposure of PAHs from dairy products based on detection results and data on body weight and dietary intake obtained from questionnaires. Two assessment methods were used in this study: the incremental lifetime cancer risk (ILCR) and margin of exposure (MOE) methods. The ILCR of all age groups was 10?6 to 10?4, indicating a potential but acceptable carcinogenic risk. The MOE of the 4 groups (divided by age and sex) was >104, indicating no significant carcinogenic risk of PAH exposure from dairy products. In both methods, children had the highest risk because of their greater consumption of dairy products, followed by seniors, young adults, and middle-aged adults. Results of this study provide reference data on the exposure level and health risk of PAHs from dairy product intake. 相似文献
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The presence of polycyclic aromatic hydrocarbons (PAH) in smoked cheeses of different origin was studied. The samples were subjected to an initial extraction of fat and an alkaline treatment, extracted with cyclohexane, cleaned up by means of solid-phase extraction tubes, and analyzed by gas chromatography/mass spectrometry (GC/MS) operating in selective ion-monitoring mode (SIM). The results revealed the presence of numerous polycyclic aromatic hydrocarbons in the exterior zone of the samples, some of them with methyl groups. In all cases, the concentrations of compounds of low molecular weight were much higher than those of high molecular weight. Polycyclic aromatic hydrocarbons with varying degrees of carcinogenicity were identified, including benzo(a)pyrene in concentrations, which, although they did not exceed the limit established for this compound in the rind of ripened cheeses, do exceed the limit of 0.03 microg/kg fixed for other foods smoked with smoke flavorings. Significant differences in the number and concentration of PAH in smoked cheese also were observed from rind to interior, the rind being the most contaminated zone. 相似文献
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天然生育酚中痕量多环芳烃脱除工艺的研究 总被引:1,自引:0,他引:1
采用活性炭吸附法脱除天然生育酚中的多环芳烃(PAHs),考察了脱除溶剂、活性炭种类、搅拌时间、温度、活性炭用量、脱除次数对多环芳烃脱除率的影响。结果表明,用乙醇(分析纯)溶剂溶解生育酚(液固比为5:1),加入10%的HC-2型活性炭,在20℃下搅拌45min,对PAHs可以达到较好的脱除效果(对轻PAHs的脱除率达到48%以上,对重PAHs的脱除率达到98%以上,对总PAHs的脱除率达到88%以上),重PAHs的残留量为5.22ng/g,轻PAHs的残留量为86.22ng/g。 相似文献
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Lapole D Rychen G Grova N Monteau F Le Bizec B Feidt C 《Journal of dairy science》2007,90(6):2624-2629
The aim of this study was to establish the transfer of phenanthrene, pyrene, and benzo[a]pyrene and their major hydroxylated metabolites to milk and to urine after a single oral administration (100 mg per animal of each compound) in 4 lactating goats. Detection and identification of the analytes (native compounds, 1-OH pyrene, 3-OH phenanthrene, 3-OH benzo[a]pyrene) were achieved using gas chromatography-mass spectrometry. Benzo[a]pyrene, phenanthrene, and pyrene were rapidly detected in the plasma stream, whereas 1-OH pyrene and 3-OH phenanthrene appeared later in plasma. These data suggest that pyrene and phenanthrene are progressively metabolized within the organism. Recovery rates of pyrene and phenanthrene in milk over a 24-h period appeared to be very low (0.014 and 0.006%, respectively), whereas the transfer rates of their corresponding metabolites were significantly higher: 0.44% for 1-OH pyrene and 0.073% for 3-OH phenanthrene. Recovery rates in urine were found to be higher (1 to 10 times) than recovery rates in milk. The 1-OH pyrene was found to be the main metabolite in urine as well as in milk. Thus, as has been established for humans, 1-OH pyrene could be considered as a marker of ruminant exposure to polycyclic aromatic hydrocarbons. Because 1-OH pyrene and 3-OH phenanthrene were measured in milk (unlike their corresponding native molecules), metabolites of polycyclic aromatic hydrocarbons should be taken into consideration when evaluating the safety of milk. Benzo[a]pyrene and 3-OH benzo[a]pyrene were (less than 0.005%) transferred to milk and urine in very slight amounts. This very limited transfer rate of both compounds suggests a low risk of exposure by humans to benzo[a]pyrene or its major metabolite from milk or milk products. 相似文献
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Zun Wang Ken Ng Robyn Dorothy Warner Regine Stockmann Zhongxiang Fang 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):1598-1626
Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated. 相似文献
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羟基多环芳烃(hydroxyl polycyclic aromatic hydrocarbons,OH-PAHs)是多环芳烃(polycyclic aromatic hydrocarbons,PAHs)在人体和动物体内代谢生成的一类羟基化合物。通常采用尿液中OH-PAHs作为生物标志物来综合评价人体对多环芳烃的内暴露情况。常见的OH-PAHs分析方法主要有色谱法、同步荧光光谱法、毛细管电泳法以及酶联免疫分析法等。近来,OH-PAHs分析的目光开始转向电分析化学技术。本文介绍OH-PAHs检测的意义以及电化学传感技术在OH-PAHs检测中的应用,重点论述PAHs生物标志物、富集传感条件的选择以及对同步检测多种OH-PAHs可能性的探究,并对此种检测方法的发展趋势进行展望。 相似文献
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食品中多环芳烃的提取、纯化、以及检测方法的研究进展 总被引:5,自引:1,他引:5
对食品中多环芳烃(PAHs)的提取、纯化机理和检测方法进行了概述,侧重介绍了样品提取、纯化和分离过程中影响PAHs回收率的各种因素。 相似文献
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多环芳烃(polycyclic aromatic hydrocarbons, PAHs)是造成食品污染的痕量危害物质, 精确和快速的检测食品中的痕量多环芳烃, 是食品安全重要的技术保障。本文概括了易受PAHs污染的食品类型, 综述了食品中PAHs的主要检测技术及其的研究进展。检测技术主要包括色谱检测、光谱检测和免疫学检测方法, 其中色谱检测高效液相色谱(high performance liquid chromatography, HPLC)和气相色谱-质谱(gas chromatography-mass spectrometer, GC-MS)是食品中PAHs的主流检测方法, 荧光光谱法、表面增强拉曼光谱法光谱检测和免疫学检测在食品PAHs检测中也已常见, 免疫学检测法基于其快速和现场性特点, 显示出极强的应用前景潜力。并对未来的研究趋势进行展望。 相似文献
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Emel Oz 《International Journal of Food Science & Technology》2021,56(2):954-964
The effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids (∑SFA) contents reduced while the total polyunsaturated fatty acids (∑PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of ∑PAHs ranged between 6.95 and 99.03 ng g−1 in barbecued fish. Notably, the highest amount of ∑PAHs was found in shad as well. The amounts of ∑HAAs ranged from non-detectable levels to 2.29 ng g−1. The amounts of ∑PAHs and ∑HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing. 相似文献
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目的 建立固相微萃取-气相色谱-质谱联用仪测定醇食品模拟液中16种多环芳烃的分析方法。方法 优化了萃取方式、萃取温度、萃取时间、解吸时间和振荡速率等萃取条件, 样品采用气相色谱-质谱联用仪(gas chromatography-mass spectrometry, GC-MS)总离子流和选择离子模式进行定性定量测定。结果 16种多环芳烃在0.01~10 ?g/L范围内线性良好, R2大于0.99。在0.1、0.5、1.0 μg/L 3个添加水平下, 16种多环芳烃的平均回收率为76.52%?119.8%, 相对标准偏差为0.99%?15.93%。结论 该方法操作简便、灵敏度高、准确度好, 能够满足醇食品模拟物中多环芳烃化合物的检测要求。 相似文献