Recommended method for the gas chromatographic profile analysis of polycyclic aromatic hydrocarbons in smoked food
- 1 January 1987
- journal article
- research article
- Published by Walter de Gruyter GmbH in Pure and Applied Chemistry
- Vol. 59 (12) , 1729-1734
- https://doi.org/10.1351/pac198759121729
Abstract
Results are reported of a collaborative study on the determination of polycyclic aromatic hydrocarbons (PAH) including benz(a)anthracene, chrysene, benzofluoranthenes (b+j+k), benzo(a)pyrene, benzo(e)pyrene, and indeno(1,2,3-cd)pyrene in smoked meat. After calibration of the instrument with a standard solution, four samples of smoked meat (two of each were identical samples, respectively) were analysed. Variation coefficients for the above PAH were found to be 19.5-57.5% with the exception of indeno-(1,2,3-cd)pyrene for which a coefficient of 105.5- 126.9% was found due to an external impurity which interferes with this PAH in GC.This publication has 0 references indexed in Scilit: