46I-5 |
Determination of PAHs in meats and meat products consumed in Korea by HPLC-fluorescence detection |
S. Y. CHUNG, K. S. Kwon, M. C. Kim, C. M. Kim, and I. S. Song. Department of Food evaluation, Korea Food and Drug Administration, 5 Nokbun-dong, Eunpyung-gu, Seoul, 122-704, South Korea Polycyclic aromatic hydrocarbons(PAHs) form a class of environmental pollutants produced by pyrolysis of organic materials such as petroleum fuels, wood, tobacco and some foodstuffs. They are known as highly stable contaminants present in many foods. Many studies on PAHs contents in foods have been conducted in other contries, however little has been done in Korea. The objective of this study was to estimate the concentrations of some PAHs[chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in meats and meat products available on the Korean market. The methodology involved extraction with hexane, clean-up on Sep-Pak Florisil cartridges and determination by high performance liquid chromatography using fluorescence detector. The mean level of chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene and indeno(1,2,3-c,d)pyrene in meats and meat products was 0.22, 0.16, 0.07, 0.14, 0.03, 0.11 and 0.06 §¶/§¸, respectively. Overall method recoveries for 7 PAHs spiked into meats and meat products ranged from 70.1 to 115.8% and averaging 91.4% . Our results were similar to those reported by other countries. These data will be used to further estimate the dietary exposure of Koreans to PAHs and assess any potential risk associated with the ingestion of these foods.
Session 46I, Toxicology & Safety Evaluation
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