Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives.
Formation, factors affecting concentrations, legal limits and occurrence of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavour additives are briefly reviewed. The most used techniques such as thin-layer chromatography (TLC), gas chromatography (GC) and high-performance liquid chromatography (HPLC) are evaluated. Also, sample preparation, pre-separation procedures, separation and detection systems being used for determination are discussed with emphasis to latest development in applied food analysis and the chosen data regarding the concentration of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavour additives are summarised.
Simko
Peter
P
Food Research Institute, Bratislava, Slovak Republic. peter.simko@vup.sk
D002849:Chromatography, Gas / Q000379:methods; D002853:Chromatography, Liquid / Q000379:methods; D005421:Flavoring Agents / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D011083:Polycyclic Compounds / Q000032:analysis*
D005421:Flavoring Agents; D005503:Food Additives; D011083:Polycyclic Compounds