Determination of Polycyclic Aromatic Hydrocarbons in Sesame Oils Derived from Sesame Seeds of Different Places of Origins

원산지가 다른 참깨로 제조한 참기름에서의 polycyclic aromatic hydrocarbons 함량 분석

  • Seo, Il-Won (Department of food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Nam, He-Jung (Department of food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University) ;
  • Shin, Han-Seung (Department of food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University)
  • 서일원 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소) ;
  • 남혜정 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소) ;
  • 신한승 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소)
  • Published : 2009.02.28

Abstract

Polycyclic aromatic hydrocarbon(PAH) contents were evaluated in sesame oils from sesame seeds of different origins and in commercial samples using HPLC with fluorescence detection. The sesame seeds, which had been harvested from India, China, and Korea, were roasted at $250^{\circ}C$ for 25 min, and the commercial sesame oils were purchased from a local market. The recoveries for eight PAHs spiked into the sesame oils ranged from 80.2 to 99.2%. The mean levels of total PAHs in the sesame oils harvested from China, Korea, and India were 3.97, 1.57, and 1.20 ${\mu}g$/kg, respectively. The PAH contents in the commercial sesame oils ranged from 0.79 to 2.15 ${\mu}g$/kg.

Keywords

polycyclic aromatic hydrocarbon;benzo[${\alpha}$]pyrene;sesame oils;harvest origin

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