Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 2459-2465Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.065
Keywords
Smoked fish; Microwave assisted extraction (MAE); Dispersive liquid-liquid microextraction (DLLME); Gas chromatography-mass spectrometry (GC/MS); Polycyclic aromatic hydrocarbons (PAHs); Response surface methodology
Funding
- Iranian Institute of Nutrition and Food Science research
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Microwave-assisted extraction coupled with dispersive liquid-liquid microextraction as a recently introduced method was applied to determine polycyclic aromatic hydrocarbons in Iranian smoked fish. The results showed that the interaction of hydrolysing solution volume with ethanol ratio, volumes of extracting and disperser solvent is significant in the obtained model. Optimized conditions were: a hydrolysing solution volume 10 ml with 50% ethanol, a pH of 5, and extracting and disperser solvent volumes of 150 and 500 mu l respectively. The level of 16 polycyclic aromatic hydrocarbons (PAHs) was determined in 80 smoked fish consisting of four species. The contamination of benzo[a]pyrene in all samples except three was below the European Commission's maximum level of 2 mu g kg(-1) for smoked fish, while the Sigma(4) PAHs (benzo[a]pyrene, chrysene, benzo[a]anthracene and benzo[b]fluoranthene) were between 3 and 12 mu g kg(-1), wet weight in all samples. Of the species examined, Hypophthalmichthys molitrix had the highest PAHs (Sigma(16)). (C) 2013 Elsevier Ltd. All rights reserved.
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