Polycyclic aromatic hydrocarbons in meat smoked with different types of wood
Polycyclic aromatic hydrocarbons in meat smoked with different types of wood
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DOI：
10.1016/j.foodchem.2008.03.004
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发表时间：
2008-10-01
期刊：
影响因子：
8.8
通讯作者：
Morozovs, Andris
中科院分区：
文献类型：
--
作者：
Stumpe-Viksna, Ilze;Bartkevics, Vadims;Morozovs, Andris
研究了熏肉用木材对多环芳烃（PAH）形成的影响。用了十种木材和木炭来制备熏肉样品。分析样品制备方法为环己烷萃取多环芳烃，N，N-二甲基甲酰胺/水液液萃取，环己烷反萃取，硅胶固相萃取（SPE）柱净化，气相色谱-质谱联用定量。研究发现，木材的种类对熏肉中多环芳烃的含量有显著影响。用苹果树和桤木熏制的样品中多环芳烃的浓度最低。用云杉熏制的样品中多环芳烃的浓度最高。苯并[a]芘含量（从6.04到35.07 μ g/kg）和总多环芳烃含量（从47.94到470.91 μ g/kg）的差异表明，为了减少食品污染，烟熏木材的选择是需要控制的关键参数之一。(C) 2008 Elsevier Ltd版权所有。
The influence of the wood used for the smoking of meat on the formation of polycyclic aromatic hydrocarbons (PAH) has been studied. Ten types of wood and charcoal were used for preparation of smoked meat samples. The analytical sample preparation method implied extraction of PAH with cyclohexane, liquid-liquid extraction with N,N-dimethylformamide/water, back extraction with cyclohexane, followed by clean-up on silica solid phase extraction (SPE) column and quantification by gas chromatography-mass spectrometry. It was found that the type of wood has a significant influence on the amount of PAH in smoked meat. The samples smoked with apple-tree and alder contained the smallest PAH concentrations. The samples smoked with spruce had the highest concentrations of PAH. The difference in content of benzo[a]pyrene (from 6.04 till 35.07 mu g/kg) and total PAH (from 47.94 till 470.91 mu g/kg) indicates that choice of wood for smoking is one of the critical parameter to be controlled in order to diminish the contamination of food products. (C) 2008 Elsevier Ltd. All rights reserved.