title: Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL.
abstract: In order to investigate the levels of the potently carcinogenic benzo[a]pyrene (BP), 31 samples of smoke foods were analysed. The samples tested included five samples of meal products, three samples of cheese and 22 samples of fish. A liquid chromatographic method was developed using a fluorescence detector. BP was found in 74% of the samples analysed. The levels varied from not detected to 2.46 microg/kg. Only one sample showed a BP level above 1 microg/kg, the maximum level that the EU intends to set for smoked foods.
authors.affiliation: Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, Spain.
authors.forename: M S
authors.initials: MS
authors.lastname: García Falcón
authors.forename: S
authors.initials: S
authors.lastname: González Amigo
authors.forename: M A
authors.initials: MA
authors.lastname: Lage Yusty
authors.forename: J
authors.initials: J
authors.lastname: Simal Lozano
mesh_terms: D000818:Animals; D001564:Benzo(a)pyrene / Q000032:analysis*; D002273:Carcinogens / Q000032:analysis*; D002611:Cheese / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005399:Fishes / Q000378:metabolism; D005506:Food Contamination; D005511:Food Handling; D006801:Humans; D008460:Meat / Q000032:analysis; D012906:Smoke
chemical_list: D002273:Carcinogens; D012906:Smoke; D001564:Benzo(a)pyrene