[Polycyclic aromatic hydrocarbons (PAH) in cereal breakfast products].
Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous pollutants formed by incomplete combustion (pyrolysis) of several organic materials. PAHs occur as complex mixtures, never as individual components. They are chemically stable and highly lipophilic in nature and occur as contaminants in different food categories: vegetables, fruit, cereals, oils and fats, especially barbecued and smoked food. The present study was carried out to determine 16 PAHs in cereal products: musli, corn, oats and barley flakes, and crunchy. The analytical procedure was based on alkaline digestion, extraction with n-hexane and cleaned up in a florisil cartridge. Chromatographic separation was performed using gas chromatography (HP 6890) coupled to mass spectrometry (HP 5973). The levels of PAHs in most samples were generally low and excepting one sample of bred varied between 4.2 to 169 microg/kg. Benzo[a]pyrene, was detected in all samples, at level 0.02 microg/kg to 16 microg/kg.
Ciemniak
Artur
A
Katedra Toksykologii, Wydział Nauk o Zywności i Rybactwa, Akademia Rolnicza w Szczecinie, 71 - 459 Szczecin, ul. Papieza Pawła VI/3. arthur@tz.ar.szczecin.pl
Chrachol
Lucyna
L
D002273:Carcinogens / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002523:Edible Grain / Q000737:chemistry*; D004785:Environmental Pollutants / Q000633:toxicity; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D011044:Poland; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*
D002273:Carcinogens; D004785:Environmental Pollutants; D011084:Polycyclic Aromatic Hydrocarbons