日本語AIでPubMedを検索
各種食品中のEU優先多環芳香族炭化水素を迅速に定量するための各種食品マトリックスの最適なQuEChERS条件の評価
Evaluation of optimal QuEChERS conditions of various food matrices for rapid determination of EU priority polycyclic aromatic hydrocarbons in various foods.
PMID: 32688174 DOI: 10.1016/j.foodchem.2020.127471.
抄録
欧州連合（EU）優先多環芳香族炭化水素（PAH）を様々な食品マトリックス（カテゴリー。鶏肉・肉類、魚介類、穀物、大豆・大豆製品、根菜類、コーヒー）。)確立された高性能液体クロマトグラフィー-蛍光検出条件と組み合わせたQuEChERS条件を使用して、台湾で人気のある19の調理済み食品とそれに対応する元の材料に含まれるPAHを迅速に決定しました。これらの条件は、EUおよび台湾食品医薬品局の仕様にも適合しています。炭火焼き、ガスコンロ焼き、燻製食品はPAHs含有量が高く、揚げ物や電気オーブン焼き/焼き物食品はPAHs含有量が低かった。これらの調理方法の影響に加えて、環境中のPAH類による原材の汚染も、これらの調理食品中のPAH類含有量に重要な影響を与えるはずである。
Optimal QuEChERS (quick, easy, cheap, effective, rugged and safe) conditions with good accuracy, repeatability and precision were established to rapidly extract the European Union (EU) priority polycyclic aromatic hydrocarbons (PAHs) from various food matrices (Category: Poultry and Meat, Fish and seafood, Grains, Soy beans and products, Root vegetables and Coffee). The QuEChERS conditions combined with the established high performance liquid chromatography-fluorescence detection conditions were used to rapidly determine the PAHs in 19 popular cooked foods in Taiwan and their corresponding original materials. These conditions also meet the EU and Taiwan Food and Drug Administration specifications. Charcoal grilled, gas stove grilled and smoked foods had higher PAHs contents, while fried and electric oven-baked/baked foods had lower PAHs contents. In addition to the effects of cooking methods, the contamination of original materials by PAHs in the environment should also have an important impact on the contents of PAHs in these cooked foods.
Copyright © 2020 Elsevier Ltd. All rights reserved.