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Toxicol Res. 2015 Sep;31(3):265-71. doi: 10.5487/TR.2015.31.3.265.

Evaluation of Chemical Analysis Method and Determination of Polycyclic Aromatic Hydrocarbons Content from Seafood and Dairy Products.

Author information

1
Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University Seoul, Seoul, Korea.
2
Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea.

Abstract

This study was carried out to investigate contents of 8 polycyclic aromatic hydrocarbons (PAHs) from frequently consumed seafood and dairy products and to evaluate their chemical analysis methods. Samples were collected from markets of 9 cities in Korea chosen as the population reference and evaluated. The methodology involved saponification, extraction with n-hexane, clean-up on Sep-Pak silica cartridges and gas chromatograph-mass spectrometry analysis. Validation proceeded on 2 matrices. Recoveries for 8 PAHs ranged from 86.87 to 103.57%. The limit of detection (LOD) 8 PAHs was 0.04~0.20 µg/kg, and limit of quantification (LOQ) of 8 PAHs was 0.12~0.60 µg/kg. The mean concentration of benzo[a]pyrene (BaP) was 0.34 µg/kg from seafood and 0.34 µg/kg from dairy products. The total PAHs concentration was 1.06 µg/kg in seafood and 1.52 µg/kg in dairy products.

KEYWORDS:

Carcinogen; Dairy products; Polycyclic aromatic hydrocarbon; Seafood

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