期刊
FOOD CONTROL
卷 16, 期 1, 页码 59-64出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2003.11.008
关键词
polycyclic aromatic hydrocarbons; oil; SFE; HPLC-FL
In spite of the fact that food processes, that involve drying and smoking, may cause polycyclic aromatic hydrocarbon contamination, an extraction clean/up procedure carried out by SFE was developed in order to isolate polycyclic aromatic hydrocarbons from oil vegetable samples for subsequent HPLC-FL determination. The detection and quantification limits obtained were <1.55 mugkg(-1) oil and <2.55 mugkg(-1) oil, respectively, allowed to check the presence of seven of the eight PAHs with legal limit in olive-pomace oil: benzo[a]anthracene, benzo[e]pyrene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[ah]anthracene and benzo[ghi]perilene. In brief, the method permits the evaluation of edible oil safety and, therefore, consumers protection. (C) 2003 Elsevier Ltd. All rights reserved.
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