Organic compounds formed in thermally treated high-protein food. Part II: Azaarenes

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

Abstrakty

EN

An analytical scheme developed for determination of PAH and aminoazaarenes has been applied to the analysis of aza-PAH formed in thermally treated high-protein food. The clean-up procedure, which was based on tandem solid-phase extraction (SPE) on columns filled with Extrelut diatomaceous earth and with cation exchanger (propylsulphonic acid, PRS), enabled selective isolation of carcinogenic azaarenes (benzo-acridines and dibenzoacridines) from meat samples. Nine meat dishes (beef, pork, and poultry) grilled or prepared according to recipes used in the Upper Silesia region (roasted, fried) were investigated. Identification and quantitative analysis of four individual compounds – benzo(a)acridine, ben-zo(c)acridine, dibenzo(a,c)acridine and dibenzo(a,h)acridine – were achie-ved by HPLC and GC–MS. The total azaarene content of the meat ranged from 0.79 to 3.30 ng g-1 and the value calculated for daily human exposu-re to these azaarenes did not exceed 0.35 žg day-1 person-1.

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2004
• Tom: No. 14
• Strony: 129--141
• Opis fizyczny: Bibliogr. 26 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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