Determination of polycyclic aromatic hydrocarbons in smoked fish samples by a new microextraction technique and method optimisation using response surface methodology.
Food Chem
; 141(3): 2459-65, 2013 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-23870981
ABSTRACT
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 µl 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 µg kg(-1) for smoked fish, while the ∑4 PAHs (benzo[a]pyrene, chrysene, benzo[a]anthracene and benzo[b]fluoranthene) were between 3 and 12 µg kg(-1) wet weight in all samples. Of the species examined, Hypophthalmichthys molitrix had the highest PAHs (∑16).
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Hidrocarbonetos Policíclicos Aromáticos
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Contaminação de Alimentos
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Microextração em Fase Líquida
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Produtos Pesqueiros
Tipo de estudo:
Evaluation_studies
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2013
Tipo de documento:
Article