훈연식품 중 polycyclic aromatic hydrocarbons 함량 분석

서일원¹, 남혜정¹, 이송영¹, 이규은¹, 신한승¹^,^*

Determination of Polycyclic Aromatic Hydrocarbons in Smoked Food Products

Ilwon Seo¹, Hejung Nam¹, Songyoung Lee¹, Kyueun Lee¹, Han-Seung Shin¹^,^*

¹동국대학교 식품공학과, Lotus 기능성식품소재연구소

¹Department of food Science and Technology and Institute of Lotus Functional Food Ingredient, Dongguk University

^*Corresponding author: Han-Seung Shin Tel: +82-2-2260-8590; Fax: +82-2-2260-8740, E-mail: spartan@dongguk.edu

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 20, 2009; Revised: Aug 04, 2009; Accepted: Aug 05, 2009

Published Online: Aug 31, 2009

Abatract

This study was accomplished that analysis of seven polycyclic aromatic hydrocarbons (PAHs) in smoked or nonsmoked processing foods by high performance liquid chromatography (HPLC) with fluorescence detection. The calibration line was constructed with injected different levels of standard concentration. Limit of detection (LOD) and limit of quantification(LOQ) showed higher linearity (r²=0.998) reasonably, and recovery exhibited 0.033-0.666 μg/ kg, 0.108-2.217 μg/kg and 69.31-90.14%, respectively. As a result, the samples using smoked tuna as smoked materials contained seven PAHs with different range from 0.256 to 0.486 μg/kg. The benzo[a]pyrene, indicator of PAHs, was detected to below the LOQ in two samples. Concentrations of benzo[a]pyrene in three samples were below the 2 μg/kg which is the limit of regulation. Smoked tuna sauces were detected from 0.321 to 0.552 μg/kg and not detected in drying powders. PAHs of smoked meat products were ranged from 0.720 to 2.027 μg/kg and are higher than concentration of tuna smoked samples. PAHs were very low in non-smoked foods including mustard, herb, and roasted meats.

Keywords: polycyclic aromatic hydrocarbons; smoked processing foods; benzo[a]pyrene