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  1. Assessment of polycyclic aromatic hydrocarbon content of smoked fish by means of a fast HPLC/HPLC method.

    Article - En anglais

    Polycyclic aromatic hydrocarbon (PAH) concentrations in smoked food can reach levels hazardous for the human health, especially when the smoking procedure is carried out under uncontrolled conditions.

    In this work a simple and rapid method for the determination of PAHs in smoked fish samples is described.

    PAHs were extracted from the insoluble samples (together with fat substances) by homogenization with acidified chloroform.

    The fat extract was then submitted to a first LC sample preparation step (performed on a large silica column) to isolate PAHs from triglycerides.

    After reconcentration, the PAH fraction was finally injected into the reverse-phase analytical column.

    The proposed method, which presents good characteristics of recoveries and repeatability, was also used to analyze PAH content of some smoked trout samples packed under vacuum.

    Mots-clés Pascal : Technique rapide, Sensibilité élevée, Truite, Poisson fumé, Hydrocarbure, Composé aromatique polycyclique, Produit dégradation, Lipide, Poisson comestible, Méthode analytique, Répétabilité, Chromatographie HPLC, Criblage, Extrait tissulaire

    Mots-clés Pascal anglais : Rapid technique, High sensitivity, Trout, Smoked fish, Hydrocarbon, Polycyclic aromatic compound, Degradation product, Lipids, Edible fish, Analytical method, Repeatability, HPLC chromatography, Screening, Tissue extract

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 99-0443337

    Code Inist : 002A35B06. Création : 22/03/2000.