Organic compounds formed in thermally treated high-protein food. Part I: Polycyclic aromatic hydrocarbons

• Autorzy: Janoszka B. , Warzecha L. , Błaszczyk U. , Bodzek D.
• Języki publikacji: EN

Abstrakty

EN

This work concerns the use of analytical procedures to determine polycyclic aromatic hydrocarbons (PAH) in heat-treated meat dishes prepa-red under household cooking conditions. These compounds have not yet been analysed in food in Poland. Application of tandem solid-phase extrac-tion (SPE) with columns filled with Extrelut diatomaceous earth and C18 phase, and column chromatography on silica gel enabled selective isolation of PAH fractions from the meat sample matrix. Identification and quanti-tative analysis of the individual compounds were achieved by HPLC and GC–MS. Five PAH were identified and quantified in nine meat (beef, pork, and poultry) dishes prepared according to recipes used for cooking in Upper Silesia (roasted, fried) and in grilled dishes. The total PAH content was within the range 2.43–16.10 ng g-1 meat.

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2004
• Tom: No. 14
• Strony: 115--128
• Opis fizyczny: Bibliogr. 30 poz., rys., tab.

Twórcy

autor

Janoszka B.

• Medical University of Silesia, Faculty of Medicine, Department of Chemistry, Jordana 19, 41-808 Zabrze, Poland

autor

Warzecha L.

• Medical University of Silesia, Faculty of Medicine, Department of Chemistry, Jordana 19, 41-808 Zabrze, Poland

autor

Błaszczyk U.

• Medical University of Silesia, Faculty of Medicine, Department of Biochemistry, Jordana 19, 41-808 Zabrze, Poland

autor

Bodzek D.

• Medical University of Silesia, Faculty of Medicine, Department of Chemistry, Jordana 19, 41-808 Zabrze, Poland

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