Online citations, reference lists, and bibliographies.
← Back to Search

A GC/MS Method For The Determination Of Carcinogenic Polycyclic Aromatic Hydrocarbons (PAH) In Smoked Meat Products And Liquid Smokes

W. Jira
Published 2004 · Chemistry

Save to my Library
Download PDF
Analyze on Scholarcy Visualize in Litmaps
Share
Reduce the time it takes to create your bibliography by a factor of 10 by using the world’s favourite reference manager
Time to take this seriously.
Get Citationsy
A GC/MS method for the determination of ten polycyclic aromatic hydrocarbons (PAH) with four to six condensed aromatic carbon rings (including the six carcinogenic PAH) in smoked meat products and liquid smokes has been developed. The method implies accelerated solvent extraction (ASE), gel permeation chromatography for efficient lipid removal without saponification and 13C-labelled PAH for quantification. The calibration curves showed a good linearity for all PAH in the concentration range 0.01–10,000 ppb, the repeatabilities (RSDs, n=6) of different PAH ranged from 3 to 12%. Using this method, the analysis of a standard reference material of the National Institute of Standards and Technology (mussel tissue, SRM 2977) resulted in a good accordance between measured and certified PAH concentrations. The determination of PAH contents in 26 samples of smoked meat products and liquid smokes further confirmed the analytical power of the new method and gave a first insight into the specific PAH patterns.
This paper references
10.1136/JCP.33.1.98-B
IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans
R. Carter (1979)
10.1016/0278-6915(83)90142-4
Analysis of polycyclic aromatic hydrocarbons in UK total diets.
M. Dennis (1983)
10.1016/0021-9673(92)85195-Y
Use of off-line gel permeation chromatographynormal-phase liquid chromatography for the determination of polycyclic aromatic compounds in environmental samples and standard reference materials (air particulate matter and marine sediment)
P. Fernández (1992)
10.1080/02652039309374173
Comparison of two clean-up methodologies for the gas chromatographic/mass spectrometric determination of low nanogram/gram levels of polynuclear aromatic hydrocarbons in seafood.
P. Nyman (1993)
Le dosage des hydrocarbures aromatiques polycycliques dans le poisson, les produits carnés et le fromage par chromatographie liquide à haute performance
O. Dafflon (1995)
10.1021/JF9508211
Evaluation of analysis of polycyclic aromatic hydrocarbons in meat products by liquid chromatography
B. Chen (1996)
10.1007/BF02466743
Comparison of GC-MS and HPLC for overcoming matrix interferences in the analysis of PAHs in smoked food
C. P. Chiu (1997)
10.1021/JF9606363
Formation of polycyclic aromatic hydrocarbons during processing of duck meat
B. H. Chen (1997)
10.1289/EHP.98106775
Toxic equivalency factors (TEFs) for PCBs, PCDDs, PCDFs for humans and wildlife.
M. van den Berg (1998)
10.1021/AC970473X
An Experimental Design Approach for the Determination of Polycyclic Aromatic Hydrocarbons from Highly Contaminated Soil Using Accelerated Solvent Extraction
Norashikin Saim (1998)
10.1021/JF980956H
Accelerated solvent extraction and gas chromatography/mass spectrometry for determination of polycyclic aromatic hydrocarbons in smoked food samples.
G. Wang (1999)
10.1021/JF991205Y
Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry.
P. Mottier (2000)



This paper is referenced by
10.1016/j.microc.2020.105471
A turn-off luminescent europium probe for efficient and sensitive detection of some low molecular weight polycyclic aromatic hydrocarbons in seawater
A. M. Abbas (2020)
10.2174/1573411015666190926123512
Rapid Screening and Quantification of Multi-Class Multi-Residue Veterinary Drugs in Pork by a Modified Quechers Protocol Coupled to UPLC-QOrbitrap HRMS
Liya Wang (2020)
10.1007/s11356-020-08413-z
The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study
Samane Samiee (2020)
10.16882/derim.2019.580858
Türkiye piyasasında satışa sunulmuş olan bitkisel yağlar ve tereyağlarında polisiklik aromatik hidrokarbon miktarının tespit edilmesi
S. Kiralan (2019)
10.1007/s12161-017-0990-3
Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New, Rapid and Economic Analysis Method
M. El Husseini (2017)
10.1016/J.JFCA.2016.12.024
Polycyclic aromatic hydrocarbons in imported Sardinops sagax: Levels and health risk assessments through dietary exposure in Nigeria
N. Benson (2017)
10.1080/10408398.2015.1116970
Review of the quantification techniques for polycyclic aromatic hydrocarbons (PAHs) in food products
V. Bansal (2017)
Effect of roasting condition and ventilation on reduction of benzo(a)pyrene generation in sesame oil
이윤서 (2016)
Polycyclic Aromatic Hydrocarbons and Bioaccessibility in Meat: a Tool for Assessing Human Cancer Risk
Elliyana Nadia Hamidi (2016)
10.7314/APJCP.2016.17.1.15
Polycyclic Aromatic Hydrocarbons (PAHs) and their Bioaccessibility in Meat: a Tool for Assessing Human Cancer Risk.
Elliyana Nadia Hamidi (2016)
Achieves of Scientific Research Quantitative Methodology for Identification of Polycyclic Aromatic Hydrocarbons in Food Products.
Kulikovskii Av (2015)
10.3390/ijerph120100940
Benzo[a]pyrene and Benzo[k]fluoranthene in Some Processed Fish and Fish Products
O. Olatunji (2015)
10.1021/acs.analchem.5b00825
Universal Route to Polycyclic Aromatic Hydrocarbon Analysis in Foodstuff: Two-Dimensional Heart-Cut Liquid Chromatography-Gas Chromatography-Mass Spectrometry.
Marco Nestola (2015)
10.7562/SE2015.5.01.01
AN INNOVATIVE APPROACH TO ENVIRONMENTAL SAMPLE PREPARATION FOR DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBONS BY GC-MS USING NEW SORBENTS IN QUECHERS TECHNIQUE
V. Jovanović (2015)
10.1080/10408398.2012.697497
A Critical Review about the Health Risk Assessment of PAHs and Their Metabolites in Foods
I. Yebra-Pimentel (2015)
10.1080/10406638.2014.918550
The Occurrence of 16 EPA PAHs in Food – A Review
Z. Zelinková (2015)
10.1080/19393210.2013.869770
Simultaneous analysis of phthalates, adipate and polycyclic aromatic hydrocarbons in edible oils using isotope dilution-gas chromatography–mass spectrometry
Min-seok Oh (2014)
10.1021/jf5028729
Quantitation of polycyclic aromatic hydrocarbons (PAH4) in cocoa and chocolate samples by an HPLC-FD method.
M. Raters (2014)
10.1007/s12161-014-9977-5
Application of Accelerated Solvent Extraction for Simultaneous Isolation and Pre-cleaning Up Procedure During Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products
Mária Suranová (2014)
Detection of polycyclic aromatic hydrocarbons levels in Egyptian meat and milk after heat treatment by Gas chromatography-mass spectrometry
H. Goda (2014)
Levels of polycyclic aromatic hydrocarbons (PAHS) in some Egyptian vegetables and fruits and their influences by some treatments
H. Goda (2014)
10.15193/ZNTJ/2014/97/125-137
Wielopierścieniowe węglowodory aromatyczne (WWA) w wędzonym pstrągu tęczowym (Oncorhynchus mykiss)
J. Parol (2014)
10.1002/9781118907924.CH05
Multiresidual Determination of 295 Pesticides and Chemical Pollutants in Animal Fat by Gel Permeation Chromatography (GPC) Cleanup Coupled with GC–MS/MS, GC–NCI‐MS, and LC–MS/MS
Yanzhong Cao (2014)
10.1533/9780857098917.2.308
Polycyclic aromatic hydrocarbons (PAHs) in foods.
L. Duedahl-Olesen (2013)
10.1021/jf3052779
Determination of light-medium-heavy polycyclic aromatic hydrocarbons in vegetable oils by solid-phase extraction and high-performance liquid chromatography with diode array and fluorescence detection.
Weijun Zhao (2013)
10.1016/j.aca.2013.07.014
Matrix-assisted laser desorption ionization mass spectrometry for identification of shrimp.
Venkatesulu Salla (2013)
Matrix-assisted laser desorption ionization mass spectrometry for identificaiton of shrimp
Venkatesulu Salla (2013)
10.1016/j.meatsci.2012.10.013
Effect of ohmic treatment on quality characteristic of meat: a review.
G. Yıldız-Turp (2013)
NANO, MICRO TRANSFORMATIONS OF TERMO DEGRADED PRODUCTS OF WOOD AND THEIR INFLUENCE ON THE SAFETY OF FOOD
A. Ivankin (2013)
10.1016/j.talanta.2013.04.080
Full method validation for the determination of hexachlorobenzene and hexachlorobutadiene in fish tissue by GC-IDMS.
L. Majoros (2013)
10.1016/j.meatsci.2012.08.004
Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers.
M. Aaslyng (2013)
10.5539/JFR.V1N2P45
Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke
Alexander Hitzel (2012)
See more
Semantic Scholar Logo Some data provided by SemanticScholar