title: Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography - flame ionization detector.
abstract: The concentrations of polycyclic aromatic hydrocarbons (PAHs) in smoked, grilled and boiled meats were determined using gas chromatography - flame ionization detector (GC-FID). PAHs in the processed meats were extracted in n-hexane after hydrolysis with methanolic KOH. Clean-up was achieved using solid phase extraction in neutral-Si/basic-Si/acidic-Si/neutral-Si frits. The fractions, benzo[k]fluoranthene (BkP), benzo[a]pyrene (BaP), indeno[123-cd]pyrene (IP) and benzo[ghi]perylene (BghiP) were separated and quantified using GC-FID. The method and instrument limits of detections were 0.1, 0.1, 0.2, 0.3μg/kg and 0.5, 0.5, 1.0, 1.5μg/kg, respectively, for BkP, BaP, IP and BghiP. The method's recovery and precision generally varied between 83.69% and 94.25% with relative standard deviation (RSD) of 3.18-15.60%; and 90.38-96.71% with relative standard deviation (RSD) of 1.82-12.87% respectively. The concentration of BkP, BaP, IP and BghiP in smoked, grilled and boiled meat samples were ranged 0.64-31.54μg/kg, 0.07-7.04μg/kg, 0.09-15.03, 0.51-46.67μg/kg and 0.01-5.11μg/kg, respectively.
authors.affiliation: Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa. Electronic address: snf_olatunji@ymail.com.
authors.forename: Olatunde S
authors.initials: OS
authors.lastname: Olatunji
authors.affiliation: Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa.
authors.forename: Olalekan S
authors.initials: OS
authors.lastname: Fatoki
authors.affiliation: Department of Environmental and Occupational Studies, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa.
authors.forename: Beatrice O
authors.initials: BO
authors.lastname: Opeolu
authors.affiliation: Department of Chemistry, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa.
authors.forename: Bhekumusa J
authors.initials: BJ
authors.lastname: Ximba
mesh_terms: D002849:Chromatography, Gas / Q000379:methods*; D005410:Flame Ionization / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D052616:Solid Phase Extraction
chemical_list: D011084:Polycyclic Aromatic Hydrocarbons
keywords: Dietary exposure; Human health; Polycyclic aromatic hydrocarbons; Processed meat and meat products; Recoveries