Journal
MEAT SCIENCE
Volume 81, Issue 1, Pages 275-280Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.08.002
Keywords
Smoked meat; Polycyclic aromatic hydrocarbons (PAHs); Microwave assisted extraction; Reversed-phase HPLC
Categories
Funding
- Italian Ministry of University and research (MIUR)
Ask authors/readers for more resources
A rapid extraction method involving microwave assisted extraction (MAE), followed by sample c lean-up on a silica cartridge, reversed-phase high performance liquid chromatography (RP-HPLC) and spectrofluorimetric detection. was optimised for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat. Compared to solvent extraction assisted by sonication, MAE, carried out with n-hexane on 2 g of lyophilised sample at 115 degrees C for 15 min, allowed to obtain better extraction efficiencies. Limits of quantification (LOQ, s/n = 10) lower than 0.2 mu g/kg wet weight were found for all PAHs, except for Fl (0.3 mu g/kg), P (0.6 mu g/kg) and IP (0.4 mu g/kg). The optimised procedure, that presented good analytical performances (with recoveries ranging from 77% to 103%, and precision within 10% for most of the PAHs), was applied to determine PAH content in different smoked meat products from the Italian market. (C) 2008 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available