Organic Compounds Formed in Thermally Treated High Proteinaceous Food, Part Ii: Azaarenes
نویسندگان
چکیده
An analytical scheme developed for determination of PAH and aminoazaarenes has been applied to the analysis of aza-PAH formed in thermally treated high-protein food. The clean-up procedure, which was based on tandem solid-phase extraction (SPE) on columns filled with Extrelut diatomaceous earth and with cation exchanger (propylsulphonic acid, PRS), enabled selective isolation of carcinogenic azaarenes (benzoacridines and dibenzoacridines) from meat samples. Nine meat dishes (beef, pork, and poultry) grilled or prepared according to recipes used in the Upper Silesia region (roasted, fried) were investigated. Identification and quantitative analysis of four individual compounds – benzo(a)acridine, benzo(c)acridine, dibenzo(a,c)acridine and dibenzo(a,h)acridine – were achieved by HPLC and GC–MS. The total azaarene content of the meat ranged from 0.79 to 3.30 ng g and the value calculated for daily human exposure to these azaarenes did not exceed 0.35 μg day person.
منابع مشابه
Organic Compounds Formed in Thermally Treated High Proteinaceous Food, Part I: Polycyclic Aromatic Hydrocarbons
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