Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection

International Journal of Food Sciences and Nutrition
Seker Fatma Aygün, Filiz Kabadayi

Abstract

In this study, an HPLC procedure for the quantitative determination of benzo[a]pyrene (BaP) in charcoal grilled meat samples has been applied to the analysis of the Turkish meat samples. The grilled meat samples were first treated in alkaline medium, then BaP was extracted into n-hexane phase, purified on XAD-2 column and eluted with n-hexane/dichloromethane mixture (9:1,v/v). Separation and quantitative determination of BaP has been carried out by a C18 reversed phase column mounted HPLC with a fluorescence detection of 254-355 nm (excitation-emission). The BaP levels determined in grilled and over-grilled lamb and beef meats were 43.80 +/- 1.80 microg/kg, 31.33 +/- 0.94 microg/kg and 62.60 +/- 3.72 microg/kg, 37.60 +/- 3.84 microg/kg, respectively.

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Citations

Jul 27, 2007·Journal of Toxicology and Environmental Health. Part a·Byung Mu Lee, Geun Ae Shim
May 30, 2012·Toxicological Sciences : an Official Journal of the Society of Toxicology·Asgeir BrevikNur Duale
Dec 4, 2012·International Journal of Environmental Research and Public Health·Yong-Hong ChenHua-Bin Li
May 25, 2012·Proteomics·Nisha VermaSimone Schmitz-Spanke
Dec 20, 2011·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·P W WesterE D Kroese
Jul 1, 2011·Journal of Environmental Science and Health. Part A, Toxic/hazardous Substances & Environmental Engineering·Hueiwang Anna JengMing-Tsang Wu
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Sun Jin HurKeun Taik Lee
Aug 24, 2021·Human & Experimental Toxicology·Rie YanagisawaHirohisa Takano

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