Determination of Polycyclic Aromatic Hydrocarbons in Processed Chestnut Products

밤가공품 중 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) ;
  • Kim, Dong-Hyuk (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) ;
  • 김동혁 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소) ;
  • 신한승 (동국대학교 식품공학과 및 Lotus기능성식품소재연구소)
  • Published : 2009.06.30

Abstract

Concentrations of polycyclic aromatic hydrocarbon (PAH) in processed chestnut products were determined by HPLC/FLD. The methodology involved procedures of sonication with water, extraction with hexane, and clean-up on a Sep-pak florisil cartridge. The PAH limits of detection (LOD) and limits of quantitation (LOQ) ranged from 0.012 to 0.382 ${mu}g/kg$ and from 0.042 to 1.273 ${mu}g/kg$, respectively. The coefficients of variation for intra- and inter-day assays were 0.02-4.48% and 0.37-9.83%, respectively, and the accuracies were 81.95-125.44% and 79.89-116.53%, respectively. The overall recoveries for eight PAHs spiked into the processed chestnut products ranged from 87.83 to 100.56%. As a result, PAH contents were not detected in the processed chestnut products.

Keywords

polycyclic aromatic hydrocarbon;processed chestnuts;benzo[${alpha}$]pyrene

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